DE102018214879A1 - Apparatus for smoking food - Google Patents

Abstract

The invention relates to a device (11) for smoking foodstuffs comprising a smokehouse (13) for holding the food to be smoked, holders (17) insertable into the smokehouse (13) for holding the food to be smoked in the smokehouse (13), a first heat source (21) on which the smoking wood (25) can be arranged for smoke production and a vacuum pump (27), which via a supply line (29), a vacuum control valve (31) having, with the smokehouse (13) is in communication. The device comprises a second heat source (39) for rapid heating of the device (11).

Description

Field of the invention

The invention relates to a device for smoking food according to the preamble of claim 1.

State of the art

Standard smoking devices typically require at least several hours to obtain a satisfactory smoking result of the food to be fumigated. This long time is not acceptable for catering applications if ordered foods are to be freshly smoked. Smoke plants are known from the prior art, which accelerate the smoking process in a reduced-pressure environment. This is achieved by producing a negative pressure by means of a vacuum pump. The negative pressure opens the pores of the smoking material, whereby the smoke can penetrate more quickly into the smoking material and can distribute itself there more evenly. In addition, due to the applied vacuum, the evaporation temperature of the water contained in the fumigant decreases. These known systems are located in the industrial sector and are therefore designed to allow a large throughput of smoking.

For the rapid and flexible smoking of individual freshly smoked food in the catering, which are ordered by a guest and arrive within acceptable order time to the guest, no devices are available.

Object of the invention

From the disadvantages of the described prior art, the present invention initiates the task of proposing a generic smoking device, which meets the requirements of the catering and also has other options for the flavoring of food.

description

The second heat source allows the food to be smoked not only to be heated by the smoke of the smoked wood. Depending on the set heating power of the second heat source, the food can be heated to the target temperature in a desired time. This allows a great deal of flexibility, how much the smoke flavor in the food should be present, since the smoke is not or only subordinate to the heating of the food used. The second heat source may be an electric heating coil, a microwave heat source or an infrared heat source.

The solution of the object is achieved in a device for smoking food by the fact that the first heat source is realized by at least two first electric heating plates. An electric heating plate can be controlled precisely and several heating plates can be controlled independently of each other. A serial burning of wood on the first electric plates is therefore possible, whereby at least on one plate always smoke can be produced.

In a further preferred embodiment of the invention, the first heat source within the smokehouse, preferably at the bottom of the smokehouse arranged. This allows the smoke to rise from the bottom to the top of the smokehouse and reaches all the dishes left in the smokehouse. It is also conceivable to arrange the first heat source at another location of the smokehouse, for example in the upper area of the smokehouse.

In a further preferred embodiment of the invention, a first vessel is placed on each of the first heating plates, which serves to receive the smoked wood. Each of the first vessels can be equipped outside the device with a certain amount of smoked wood and can be removed and cleaned after the serial burning of the wood from the device.

It has proven expedient if a drip protection is arranged between the first electric heating plates and the holder. The drip guard is dimensioned such that it completely covers one of the first electric heating plates. For each of the first heating plate, a separate drip protection can be provided. It is also conceivable that the drip protection is dimensioned such that it covers all the first heating plates. This ensures that no liquid drips from the food to be smoked on the wood. In particular, when the food is placed on grates or grates and thereby drips liquid down, the use of a drip guard is useful.

In a particularly preferred embodiment of the invention, a third heat source, preferably a second electric heating plate, provided within the smokehouse, which serves the heating of flavorings, such as flavored oils, hydrogenated spices or herbs. This aroma function allows great flexibility in the dishes prepared in the device. The aroma function can be used by heating the second hot plate with or without the smoke function. A court can therefore only with the selected flavors are flavored or in addition to the Räucheraromen. For example, orange or lemon flavors, herbal flavors etc. are conceivable. The rapid and uniform absorption of the flavors is made possible by the vacuum atmosphere produced by the vacuum pump. The negative pressure produced in the smokehouse therefore improves not only the intake of smoke but also the aromas in the food. Preference is given to a pressure of 600 to 800 mbar.

It is also conceivable that the vacuum function is used to marinate the food by the food in advance or in the smokehouse in a marinade, which marinade through the vacuum function can quickly and evenly feed into the product. The marinating function can be used in combination with the smoke and aroma functions. It is conceivable to marinate at low pressure with or without the use of the second heat source.

Conveniently, a second vessel is placed on the third heat source, which serves to receive the flavorings. The flavors can therefore be heated in any form by the third heating plate. For example, flavor oils, fresh herbs or hydrated dried herbs may be added to the second vessel.

In a further preferred embodiment of the invention, the second heat source is provided outside the smokehouse in the device, wherein the second heat source is thermally conductive with the housing forming the smokehouse in combination. Thus, the second heat source can not pollute and the smokehouse can be cleaned with less effort than if the second heat source would be located in the smokehouse. The second heat source can be arranged at different positions inside or outside the smokehouse. It is also conceivable that the second heat source is arranged inside the smokehouse. The heating function is particularly efficient by the internal arrangement of the second heat source.

It is advantageous if the holder is a shell or a grid. In a shell, the liquid emerging from the food is kept in the shell. A grid has the advantage that the flavors reach the food from all sides. However, liquid drips off and collects in the drip guard and at the bottom of the smokehouse.

It has proved to be useful if in the supply line between the smokehouse and the vacuum pump, a flue gas scrubber for cleaning the extracted smoke is integrated. The extracted smoke is cleaned by the flue gas scrubber before it leaves the device.

The invention is preferably characterized in that the device has a width between 40 and 100 cm, a height between 25 and 100 cm and a depth between 40 and 60 cm. These compact dimensions allow the device to fit into any kitchen in a restaurant, and even after the kitchen has been designed, it can be set up in the kitchen afterwards and the kitchen can be upgraded with the appliance.

The invention is also preferably characterized by the fact that the first electric heating plates can be controlled independently of each other and the second electric heating plate can be regulated independently of the first heating plates. As a result, the device is extremely flexible. On the one hand, smoked wood, which is heated by the first heating plates, can be burnt down in series, so that smoke is produced continuously and without interruption. On the other hand, the aroma function can be used together with the smoking function or without the smoking function.

As appropriate, it has been proven that the device can be equipped with food up to a total weight of 7 kg maximum. As a result, enough dishes can be flavored in the order of magnitude of a catering business, without the device has too large dimensions.

Another aspect of the invention relates to a method for preparing and flavoring a food with a device according to the above description, wherein the vacuum pump, the at least two first electric heating plates, the second heat source and the second electric hot plate in their activation times, their temperature or the Mass of the pressure reduction and in their heating intervals or the pressure reduction intervals in the smokehouse, are coordinated so that these operating parameters are adapted to the type, the preparation requirements and the flavoring requirements of the food.

The device is therefore extremely flexible in its mode of operation and can be operated flexibly and very precisely adapted to the food to be prepared. For example, the food can be hot or cold smoked by the second heat source is activated or remains disabled. Thanks to the second electric hotplate, flavors can be heated individually in combination with smoking or without smoking. In addition, the smoked taste and / or the taste of the selected Flavors are intensified in the food by the use of the vacuum pump.

In a further particularly preferred embodiment of the invention, the type, the processing form and the amount of the wood which is added to the first vessels and the type and amount of the flavoring substances which are added to the second vessel, are selected such that they the type, preparation requirements and flavoring requirements of the food are adjusted. It is applicable to any wood which is suitable for smoking and this can be applied in different processing forms, for example as a whole in bar form, as flour, as chips or in chips in the first vessels. The first vessels can be heated simultaneously or in series. There are no limits to the choice of flavoring agents to be added to the second vessel, allowing the food to be flavored with creative flavors.

• 1: einen Querschnitt durch eine Vorrichtung zum Räuchern von Lebensmitteln;
• 2: eine vergrösserte Ansicht einer ersten Heizplatte zur Anordnung von Räucherholz und
• 3: eine vergrösserte Ansicht einer zweiten Heizplatte zur Anordnung von Aromastoffen.

Further advantages and features will become apparent from the following description of an embodiment of the invention with reference to the schematic representations. It shows in not to scale representation:

• 1 a cross section through a device for smoking food;
• 2 : An enlarged view of a first heating plate for the arrangement of smoked wood and
• 3 : An enlarged view of a second heating plate for arranging flavors.

In the 1 a device for smoking food is shown, which in its entirety by the reference numeral 11 is designated. The device 11 includes a smokehouse 13 which from a housing 15 is formed. The device 11 has external dimensions that allow the device to fit into a kitchen of a restaurant. Therefore, the device has a width between 40 and 100 cm, a height between 25 and 100 cm and a depth between 40 and 60 cm. The device for smoking food enables À la carte dishes to be smoked within a short time, so that the corresponding food can be smoked only after receipt of order and still be served to the guest in an acceptable time.

In the smokehouse 13 are shells 17 or grids can be inserted into or on which the food to be smoked is placed. Preferably on the ground 19 the smokehouse 13 is a plurality of first electric heating plates 21 arranged, with one of these first heating plates in 2 shown in more detail. On the first hotplate 21 leaves a first vessel 23 put on, what the inclusion of the smoked wood 25 serves. The majority of first heating plates can be regulated separately. In 1 are, for example, three first hot plates and three first vessels 23 shown. This makes it possible to smoke wood, which is the three bowls 23 abandoned is to smolder in series. An uninterrupted smoke production in the smokehouse is therefore possible.

The device 11 includes a vacuum pump 27 which is a negative pressure in the smokehouse 13 can generate. This is the smokehouse 13 with a supply line 29 with the vacuum pump 27 connected. To regulate the negative pressure is a vacuum control valve 31 into the supply line 29 integrated. The negative pressure allows the smoke flavor to penetrate into the smoking product more quickly and to distribute more evenly in the smoking product.

Further, in the supply line 29 between the vacuum pump 27 and the smokehouse 13 a flue gas scrubber 33 integrated. The flue gas scrubber 33 cleans or washes out of the smokehouse 13 extracted smoking gas. The vacuum pump 27 is a gas filter 35 , For example, a coal active filter, downstream, which further cleans the fuming gas or the exhaust gas before it is blown into the environment.

Above the first electric heating plates 21 is in each case a first drip protection 37 arranged, so that dripping liquid from the incense not on the smoldering wood 25 dripping and may result in undesirable, potentially harmful gas evolution. The first drip protection 37 Conveniently has at least the cross section of the first vessel 23 and can be cleaned from the smokehouse 13 remove.

In the smokehouse 13 is a second heat source 39 arranged. The second heat source heats the smokehouse in a short time, which speeds up the smoking process. The heating of the Räuchergutes done in a smokehouse usually by burning the wood 25 because it inevitably creates heat. However, this type of heating would take too much time preparing a la carte dishes. The second heat source 39 may be an electric heating coil or an infrared heat source. Also, the second heat source 39 in the smokehouse 13 be arranged like this in 1 is shown. The second heat source 39 can also outside the smokehouse 13 be arranged and thermally conductive contact with the enclosure 15 have. The latter embodiment has the advantage that the second heat source 39 is not contaminated by the smoking process.

On the ground 19 the smokehouse 13 is a third heat source in the form of a second electric heating plate 41 arranged. On the second electric heating plate 41 is a second vessel 43 put on like this in 3 is shown. In the second vessel can flavorings 45 For example, flavored oils, hydrogenated spices or herbs are heated. The aroma function therefore makes it possible in the smokehouse 13 Flavored dishes are not only flavored with smoke, but also with flavors derived from the flavors 45 in the smokehouse 13 escape. The negative pressure that can be generated in the smokehouse, as well as the smoke aroma, allows a quick and even distribution of the aromas in the food to be flavored. The aroma function can be used together or separately from the smoking function. That's why the second electric hot plate 41 regardless of the first electric heating plates 21 adjustable. Between the cups 17 and the second vessel 43 is a second drip protection 46 arranged so that dripping liquid from the food with the flavors 45 do not come into contact.

The device 11 can be accessed via a control panel 47 operate and has a power connection 49 ,

To further accelerate the flavoring with smoke, aroma or marinade vacuum intervals can be driven, for example, vacuum for about 2 min and then aerating about 1min. This creates a "breathing" of the food to be flavored, which allows the smoke and / or aroma and / or marinade to move even faster into the food to be smoked.

In the following, several possible embodiments are described:

Typically, the most important devices that need to run continuously during a service time (for example, 6:00 pm to 10:00 pm) will be turned on no later than fifteen minutes before.

The device 11 is designed to work with you 3 vessels 23 is intended for the inclusion of smoking wood, each by a separate first heating plate 21 to be heated.

The first heating plates 21 are connected in "series" and each have a running time of about 90 minutes. Fifteen minutes before one of the first hotplates 21 turns off, becomes another hotplate 21 turned on to reach the predetermined temperature, fifteen minutes before the further heating plate 21 switches off, another heating plate switches on 21 one. This covers a service time of 240 minutes.

The smoked woods are dimensioned so that they produce smoke at a selected temperature (beech 290 ° C) for 90 minutes without producing off-flavors and burning too strongly.

As soon as smoke is produced, you can put in products or food. As long as the second heat source 39 is not switched on, sensitive products can very quickly "cold incense", such. Eg boiled eggs, raw mushrooms, mozzarella or another cheese.

For this, the products are in the device 11 placed and the vacuum activated. The vacuum pump 27 now begins to lower the pressure by 200 mbar at intervals, to hold it for 30 seconds, then to switch off, so that the pressure is equalized again. This is also to ensure that enough smoke is re-produced and gets to the product for a good smoking result.

The interval mode is continued over the set smoking time.

A cold-smoked mozzarella can be made in a period of 5 to 10 minutes. Also boiled egg and raw champignon can be cold-smoked during this period.

For hot smoking, the second heat source 39 switched on. Depending on the product to be cooked, the temperature is chosen individually, for example for "Warm Roekt Lax" (warm smoked salmon), a familiar product in gastronomy.

The second heat source 39 is set to 120 ° C smokehouse temperature, the interval times of the vacuum change with the program length. For example, the pump is set for 180 seconds, 60 seconds for lowering pressure, 60 seconds for pressure equalization and 60 seconds at ambient pressure. The smoking and cooking process for a 120 g piece of salmon takes 15 minutes and brings the core temperature in the salmon fillet to a perfect 56 ° C.

In addition to smoking, the oven also serves to aromatize products. For example scallops, which are flavored at a smokehouse temperature of 80 ° C with a highly saline and Wakame algae enriched lake for 15 minutes under vacuum intervals.

LIST OF REFERENCE NUMBERS

11

Apparatus for smoking food

13

smokehouse

15

housing

17

Bowls, halter

19

Bottom of the smokehouse

21

First electric heating plates, first heat source

23

First vessel

25

wood smoking chips

27

vacuum pump

29

supply line

31

Vacuum regulator valve

33

Flue gas scrubber

35

gas filter

37

First drip protection

39

Second heat source

41

Second electric heating plates, third heat source

43

Second vessel

45

flavorings

46

Second drip protection

47

Control panel

49

power connection

Claims (15)

Device (11) for smoking foodstuffs comprising - a smoking chamber (13) for receiving the food to be smoked, - retractable into the smokehouse (13) holder (17) for holding the Räuchergutes in the smokehouse (13), - a first heat source ( 21) on which the smoking wood (25) can be arranged for smoke production, - a vacuum pump (27) having a supply line (29), a vacuum control valve (31) with which the smokehouse (13) is in communication and a second Heat source (39) for rapid heating of the device (11) characterized in that the first heat source is realized by at least two first electric heating plates (21). Device after Claim 1 , characterized in that the first heat source (21) within the smokehouse (13), preferably on the bottom (19) of the smokehouse (13), is arranged. Device according to one of the preceding claims, characterized in that on each of the first electric heating plates (21), a first vessel (23) is placed, which serves to receive the smoked wood (25). Device according to one of the preceding claims, characterized in that between the first electric heating plates (21) and the holder (17) a drip protection (37) is arranged. Device according to one of the preceding claims, characterized in that a third heat source, preferably a second electric heating plate (41), is provided within the smokehouse (13), which is the heating of flavoring agents (45), for example aromatized oils, hydrogenated spices or herbs serves. Device after Claim 5 , characterized in that on the third heat source (41), a second vessel (43) is placed, which serves to receive the aroma substances (45). Device according to one of the preceding claims, characterized in that the second heat source (39) outside the smokehouse (13) in the device (11) is provided, wherein the second heat source (39) heat-conducting with the smoking chamber (13) forming housing ( 15) is in communication. Device according to one of Claims 1 to 7 , characterized in that the second heat source (39) within the smokehouse (13) is arranged. Device according to one of the preceding claims, characterized in that the holder is a shell (17) or a grid. Device according to one of the preceding claims, characterized in that in the supply line (29) between the smokehouse (13) and the vacuum pump (27), a flue gas scrubber (33) for cleaning the extracted smoke is integrated. Device according to one of the preceding claims, characterized in that the device (11) has a width between 40 and 100 cm, a height between 25 and 100 cm and a depth between 40 and 60 cm. Device according to one of Claims 5 to 11 , characterized in that the first electric heating plates (21) are independently controllable and the second electric heating plate (41) independently of the first heating plates (21) is controllable. Device according to one of the preceding claims, characterized in that the Device (11) can be equipped with food up to a total weight of at most 7 kg. Method for preparing and flavoring a foodstuff with a device (11) according to the preceding claims, wherein the vacuum pump (27), the at least two first electric heating plates (21), the second heat source (39) and the second electric heating plate (41) their activation times, their temperature or the rate of pressure reduction and in their heating intervals or the pressure reduction intervals in the smokehouse, are coordinated such that these operating parameters are adapted to the type, the preparation requirements and the flavoring requirements of the food. Method according to Claim 14 characterized in that the type, the processing form and the quantity of the wood which is added to the first vessels (23) and the type and amount of the flavorings which are added to the second vessel (43) are selected in such a way that that they are adapted to the type, preparation requirements and flavoring requirements of the food.

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