DE102021119080A1 - Grilling equipment, fuel, grilling system and grilling method - Google Patents

Abstract

The invention relates to a grilling system, consisting of a grilling device (100) for cooking food to be grilled, having a base body (10) for receiving food to be grilled, the base body (10) having a base element (12) with at least one ventilation opening (44), a dem bottom element (12) has an opposite at least partially open top (14) and at least one wall element which extends from the bottom element (12) to the open top (16), means for arranging a grill skewer (24) parallel to the bottom element (12) and an elongated fuel tray (38) which can be arranged on the base element (12), and a fuel made of at least one liquid organic compound with high flammability, water and at least one thickener.The grilling system is designed in such a way that on a skewer (24) arranged food to be grilled in the interior (36) of the grilling device (100) can be arranged above the fuel, the time for cooking the food to be grilled it can be adjusted via the amount of fuel. A method for cooking food to be grilled is also disclosed.

Description

The invention relates to a grill, a fuel, a system for grilling and a method for grilling.

Grilling and roasting over an open fire is probably the most original form of cooking meat or other food, which is widely practiced today in the gastronomic sector and especially in the private sphere, as it is a sociable form of preparing food in addition to tasty food.

When grilling, the meat or other food is essentially cooked by heat radiation and roasted on the surface. To do this, it is placed either with the help of a meat skewer or on a grill grate over, next to or under a radiant heat source.

Wood fires, embers, gas, stones heated by gas or electric heating loops are used as the heat source. The toasted substances produced during grilling due to the Maillard reaction lead to the typical taste of the food to be grilled.

A distinction is also made between direct grilling and indirect grilling. When grilling directly, the food to be grilled is placed above the heat source so that at high temperatures of up to 260 °C on the surface, a crust quickly forms on the surface of the food to be grilled.

With indirect grilling, on the other hand, the food to be grilled is cooked at a medium to high temperature, i.e. at around 130 to 220 °C in a closed grill, for example a kettle grill, with the food to be grilled being arranged next to the heat source or offset to the side above the heat source. The heat therefore does not reach the food directly, but is reflected on the inside of the grill, whereby hot air flows evenly around the food.

The same applies to all types of grilling: one person must watch the food being grilled to ensure the right time to end the grilling process.

It is therefore the object of the invention to provide a new grilling method and the accessories required for this, which make grilling particularly easy.

The object is achieved by a grill, a fuel, a system for grilling and a method for grilling with the features of the independent claims.

According to the invention, a grilling device for cooking or grilling food to be grilled is provided, which has a base body for receiving food to be grilled, the base body having a base element with at least one ventilation opening. Opposite the base element is the upper side of the grilling device, which is at least partially open, preferably completely open. In addition, at least one wall element extends from the floor element to the top. Furthermore, a device for arranging a grill skewer parallel to the base element is provided, on which an elongate fuel tray can be arranged or is arranged.

The design of a grilling device according to the invention makes it possible to arrange and grill food that is arranged on a skewer at a distance from the fuel pan that is predetermined by the device for arranging a grilling skewer, the design and geometry of the grilling device and the quantity of a liquid fuel in the fuel pan, a period of time for cooking the food to be grilled is specified.

Advantageously, no control of the grilling process is necessary, since the grilling process has ended with the desired result once the fuel has been used up. However, the spit with the food to be grilled should be turned during grilling to brown all sides of the food.

The at least one wall element is designed in such a way that it completely surrounds the floor element, with the exception of the upper side, and a closed base body is provided.

Using the at least one wall element, a variety of shapes of the base body with a corresponding shaping of the floor element can be obtained. The base element can be oval, round, square or rectangular, for example, with elongated shapes, namely oval and rectangular, being preferred in order to be able to use the longest possible base pan and accordingly a longer skewer, so that more food can be cooked. Thus, the fuel pan and the skewer to be used are arranged along the main axis of a corresponding shape of the floor pan.

A particularly preferred base body of the grilling device is cuboid, but not cuboid or cylindrical, particularly preferably cuboid.

In this embodiment, it is preferred that four wall elements are provided, so that the grill can be folded as flat as possible when dismantled.

The at least one wall element can be made of sheet metal and/or glass.

According to a preferred embodiment of the invention, two opposite sides are made of glass and the other two sides are made of sheet metal. In this variant, the food to be grilled remains visible and the device for arranging a grill skewer can be formed in the wall elements made of sheet metal. For this purpose, receptacles are provided in the metal sheets, which are formed by slots open to the top of the cricket device, into which a skewer can be inserted. Preferably, at least two extend to one side of the slots; preferably sloping branches in the direction of the bottom element, in which the skewer is then arranged, so that the skewer can be placed at different heights. In this embodiment, the grill skewer protrudes from the grill on both sides.

The aforementioned embodiment of the device for arranging a grill skewer can also be provided in all other embodiments in which the at least one wall element consists of sheet metal.

It is also possible to form all sides of heat-resistant glass for optical reasons.

In the variant with all wall elements made of glass, but also in other embodiments, a frame can be provided that is placed in the interior of the grill to hold a skewer and forms the device for arranging the grill skewer. Otherwise, this frame has the same features as the slot-shaped design of this device in the wall elements. In principle, however, it is also possible to provide corresponding slots for arranging the grill skewer in the glass.

The device for arranging the grill skewer preferably has a corrugation or the like, at least in a contact area with the grill skewer, which corresponds to a corresponding structuring of the grill skewer in order to avoid unintentional twisting of the grill skewer or to hold it in certain positions.

Alternatively, a motorized device can be provided on the device for arranging the grill skewer in order to rotate the grill skewer during the grilling process.

In the case of the cuboid embodiment with four wall elements, at least one, preferably two, opposite wall elements can be designed to be hinged in order to facilitate a cleaning process and the positioning of the fuel pan.

It is preferred to provide the grill and its components with corresponding plug-in elements or the like, so that the grill according to the invention can be assembled and disassembled without tools. Advantageously, the grill can thus be easily cleaned in the dishwasher.

The fuel trough is elongate, preferably with a rectangular basic shape, so that it can be placed in the middle under the skewer on the floor element. As previously stated, it is desirable to make the fuel pan as long as possible. Therefore, standing on the floor element, it extends from one wall element to the other.

In the case of the cuboid configuration of the base body, it is preferred that the base element is a rectangle, the length of which then determines the length of the skewer and thus the amount of food to be grilled. The fuel pan is then arranged on the main axis of the base element and preferably extends from wall element to wall element.

The fuel trough has a rectangular, semi-circular cross section or a cross section that tapers in the direction of the base element, for example a trapezoidal, stepped trapezoidal or V-shaped cross section.

The amount of fuel can be adjusted over the course of the grilling process by means of fuel pans with a tapering cross-section. In the beginning, more fuel is burned over the larger interface of the liquid fuel, which browns the grilled food, while as the fuel is consumed, its level in the fuel pan decreases, thereby reducing the interface. Accordingly, the amount of combusted fuel also decreases, so that the food to be grilled can be cooked inside without drying out on the outside.

According to a particularly preferred embodiment, the fuel pan is divided in length with at least one, preferably two or more interrupted or continuous partitions is grilled. Without If there are partitions, there is a risk that the flame would be less high towards the ends of the fuel pan, resulting in uneven cooking. The partitions are preferably removable so that they can be used as needed. The width of the fuel pan should preferably not be less than 1.5 cm, otherwise there is a risk that the flame will go out. With various inserts, it is also possible to set a desired width over the length of the fuel tray, which affects the height of a flame so that it can be adapted to the selected food to be grilled. At 1.5 cm width you have a small, even flame, while with increasing width the flame height also increases.

The width of the fuel pan is preferably in the range from 15 to 35 mm, more preferably in the range from 23 to 32 mm and most preferably 26 mm.

At least one ventilation opening is provided in the floor element, but it is preferable to provide a large number of ventilation openings in the floor element, which are arranged along a center line or a main axis.

The ventilation openings can be slits, rectangular, square, round, oval, or free-form, found on either side of the centerline or major axis. Freely formed ventilation openings can preferably be used as an advertising medium if they reproduce, for example, company or club logos such as fox heads or the like.

This ensures that there is sufficient and even oxygen available for combustion along the fuel pan and on both sides of the same, thus achieving an even temperature inside the grill.

The arrangement and number of ventilation openings is made depending on the temperature control in the interior. The oxygen in the air is introduced through the bottom element due to the chimney effect of the grill, while the combustion gases can escape through open tops.

The grill skewer is preferably part of the grilling device, although it should also be available several times in preparation for grilling in order to have grill-ready skewers available "in stock".

The individual components of the grill according to the invention are made of metal, preferably stainless steel, unless they are made of glass.

The fuel according to the invention serves as a heat source for bringing about a cooking process of a foodstuff by heat radiation and/or direct contact with the flame.

This consists of at least one liquid organic compound with high flammability and water and at least one thickener.

The at least one liquid organic compound represents the energy carrier of the fuel.

The at least one liquid organic compound is preferably miscible with water indefinitely.

Highly flammable means that the liquid fuel has a flash point below 298 Kelvin, whereby the flash point of the components with the highest boiling point must be below the maximum fuel temperature reached during the cooking process in the liquid phase, provided the component with the highest boiling point is not already complete in an azeotropic mixture below this temperature evaporated.

According to the invention, therefore, preferably branched or unbranched alcohols with a chain length of the carbon skeleton between one and four, preferably two and three, their esters with carboxylic acids with a chain length of the carbon skeleton between one and four, cyclic and acyclic substituted and unsubstituted ketones with a chain length of the carbon skeleton between 3 and 6, short-chain nitroalkanes up to chain length two and ethers with a carbon chain length of one to five are used for the respective radicals.

The selected compounds are preferably not toxic, mutagenic or carcinogenic, although of course almost every substance, such as ethanol, has a certain dose-dependent toxicity when consumed.

Furthermore, the compounds should produce as little soot as possible when burned at room temperature.

The water in the fuel is used to adjust the speed of combustion and thus the duration of the cooking process for a given amount of fuel and the height of the flame.

In addition, the soot development during combustion can be reduced by adding a certain amount of water. A person skilled in the art can determine this quantity by means of simple tests.

The fuel according to the invention is made more viscous than the respective organic liquids. For adjustment, the fuel has a rheology-modifying substance (thickener).

The thickeners used can be soluble in the mixture of liquid organic compounds and water or can be present as a nanoscale solid. Corresponding common industrially used thickeners are e.g. polyacrylic acid derivatives or cellulose derivatives or modified or unmodified silicic acids (e.g. AEROSIL® A200 or AEROSIL® R 972, both Evonik).

By adjusting the flow properties of the fuel, the risk of accidents in the event of accidental movement of the grill, e.g. by impact, can advantageously be reduced.

According to a further embodiment of the invention, at least one flammable solid can be provided in the fuel in order to increase the flame temperature and/or the burning time or the energy content of the fuel. In addition, an additional increase in viscosity and residue-free combustion are advantageously achieved.

Flammable solids can be present in the fuel either as dissolved or dispersed components. The solids can be of natural or artificial origin. Nitrocellulose as a derivative of a natural raw material, for example, can also be used as a thickener in addition to increasing the calorific value and flame temperature. Urotropin is an example of a fully synthetic flammable solid that increases calorific value and is already used in similar applications (Esbit® solid fuel).

To mask the odor of the various components of the fuel and any odors that may be generated by the grilling process, at least one odorant (aroma) is preferably provided, which generates a pleasant odor during and after the grilling process and, depending on the odorant used, can also flavor the food to be grilled.

The odorous substances can be of both natural and artificial origin and can be present as a pure substance or as a mixture, e.g. in a natural extract or oil. The type and concentration of the odorous substances is chosen so that both the liquid smells pleasant and the burning process produces a pleasant and not too strong odor. At the same time, odorous substances and aromas are avoided, which form decomposition products that normal users perceive as unpleasant smells during combustion. Suitable odorants are, for example, rosemary or thyme oil or also ethyl formate, butyl acetate and ethyl propionate or corresponding mixtures.

Since some thickeners and other ingredients can contain free carboxylic acid groups or other acidic groups, the thickening effect is sometimes strongly dependent on the pH value and can advantageously be adjusted using a neutralizing agent.

In addition to chemically stabilizing the individual components of the fuel against esterification or hydrolysis, neutralizing agents also serve in particular to adjust the viscosity in conjunction with appropriate thickeners. Carboxylate-functionalized thickeners such as carboxymethylcelluloses or polyacrylic acid derivatives exhibit a more or less pronounced dependence of the rheology-modifying effect on the pH value. It is important that the neutralizing agent is chosen in such a way that the salts formed remain in solution and the thickening effect is thus retained. Depending on the choice of liquid organic compounds and the water content, organic amines are particularly suitable, e.g. aminomethylpropanol, tetrahydroxypropyl ethylenediamine or triisopropanolamine. The addition of flammable solids such as basic urotropin may also require the use of sterically hindered acids as neutralizing agents to ensure the ingredients remain in solution.

To make it easier to see the amount of fuel in the fuel trough or to visually distinguish between different types of fuel with different properties such as flame heights and/or aromas and/or burning time, the fuel can be provided with colorants.

Dyes for the purposes of the invention can be both dyes soluble in the fuel mixture and mixtures thereof, as well as pigment dyes and mixtures thereof in finely divided form, and a combination of both types. In this case, the dyes initially serve to improve the visual perception of the fill level of the fuel trough or another measuring vessel for determining the quantity.

Furthermore, the colorants can serve both to distinguish between fuels with different properties such as temperature profile or aroma.

Advantageously, the dyes can also have a pH-dependent color change point in the neutralization range of a thickener, resulting in increased controllability of production.

Furthermore, various other ingredients can be present in the fuel to achieve different effects. These can be, for example, metal salts or other substances that color the flame, substances that denaturate the fuel, complexing agents or other stabilizers.

The flame coloring is advantageously used to increase the visibility of the flame, especially at the beginning of the combustion process, which can be achieved, for example, by adding sodium dodecyl sulfate.

When using ethanol, the denaturing of the fuel is particularly advantageous in order to avoid the alcohol tax incurred for potable alcohol. The permitted denaturants are specified by the relevant laws and regulations, e.g. Regulation (EC) No. 3199/93 or AlkStV.

• • 30-95 Gew.-% Gesamtgehalt einer oder mehrerer flüssige organische Verbindungen mit leichter Entzündlichkeit
• • 3-35 Gew.-% Wasser
• • 0.1-5 Gew.-% Gesamtgehalt eines oder mehrerer die Rheologie modifizierende Stoffe (Verdicker)
• • 0-50 Gew.-% eines oder mehrerer entzündliche Feststoffe
• • 0-4 Gew.-% eines oder mehrerer Geruchsstoffe bzw. Aromen
• • 0-3 Gew.-% eines oder mehrerer Neutralisationsmittel
• • 0-1 Gew.-% eines oder mehrerer Farbstoffe
• • 0-10 Gew.-% eines oder mehrerer sonstiger Inhaltsstoffe.

The fuel according to the invention preferably has the following composition:

• • 30-95% by weight total content of one or more highly flammable liquid organic compounds
• • 3-35% by weight water
• • 0.1-5% by weight total content of one or more rheology-modifying substances (thickeners)
• • 0-50% by weight of one or more flammable solids
• • 0-4% by weight of one or more odorous substances or aromas
• • 0-3% by weight of one or more neutralizing agents
• • 0-1% by weight of one or more dyes
• • 0-10% by weight of one or more other ingredients.

The grilling system according to the invention consists of the grilling device according to the invention and the associated fuel according to the invention. Both objects of the invention are coordinated in such a way that by measuring a certain quantity of fuel in relation to the type and quantity of the food to be grilled, the grilling time is determined after which the food to be grilled is cooked to completion.

According to one embodiment of the grill system, it is provided, in deviation from the fuel described above, to use this in the variants described without a thickener.

• - Bereitstellen einer vorgegebenen Menge an Grillgut in vorgegebenen Dimensionen, das auf einem Grillspieß gespießt ist,
• - Anordnen des Grillspießes mit dem Grillgut in dem erfindungsgemäßen Grillgerät in einer vorgegebenen Höhe über einer Brennstoffwanne mit einer vorgegebenen Breite mit einem vorgegebenen Abstand,
• - Vorlegen einer vorgegebenen Menge an erfindungsgemäßen Brennstoff einer vorgegebenen Ausführungsform in der Brennstoffwanne,
• - Entzünden des Brennstoffs,
• - Grillvorgang dauert an solange bis der Brennstoff erlischt,
• - Entnehmen des Grillgutes aus dem Grillgerät.

A method according to the invention for grilling with the following steps is also claimed:

• - Providing a specified amount of grilled food in specified dimensions, which is skewered on a grill,
• - Arranging the grill spit with the food to be grilled in the grill according to the invention at a predetermined height above a fuel pan with a predetermined width at a predetermined distance,
• - Submission of a predetermined amount of fuel according to the invention of a predetermined embodiment in the fuel pan,
• - igniting the fuel,
• - The grilling process lasts until the fuel goes out,
• - Removing the food to be grilled from the grill.

The cooking process of a food is essentially determined by the amount of heat transferred Q, the temperature T and the time Δt. Depending on the choice of these parameters, a different temperature gradient is generated in the food to be cooked (food), through which different taste properties and textures are achieved. When cooking meat, the closing of the meat pores at the beginning of the cooking process and the development of roasted aromas through the Maillard reaction are considered particularly advantageous. The closure of the meat pores is essential for reducing the water loss of the food during the cooking process. The typically occurring brownish discoloration of the meat is a visually perceptible indication of the Maillard reaction.

mit

• • Q: übertragene Wärmemenge
• • α: Wärmeübertragungskoeffizient
• • A: Kontaktfläche
• • T1, T2: Temperaturen der Systeme
• • Δt: Zeitintervall

The amount of heat transferred between two systems is determined by the size of the contact area, the temperature difference between the two systems, the heat transfer coefficient at the interface, and the duration. The heat transfer is described mathematically by the equation $$Q=a\cdot A\cdot \left({\mathrm{<figure-callout\; id="1"\; label="T"\; filenames="DE102021119080A1\_0002.png,DE102021119080A1\_0004.png"\; state="\{\{state\}\}">T</figure-callout>}}_1-T_2\right)\cdot \Delta t$$

with

• • Q: amount of heat transferred
• • α: heat transfer coefficient
• • A: contact area
• • T1, T2: temperatures of the systems
• • Δt: time interval

The heat transfer coefficient at liquid-solid interfaces is significantly higher than at interfaces of gas phase systems, requiring significantly higher temperatures for the described fuel to ensure adequate heat transfer. At the same time, the temperatures should be selected so that the outer layer of the food does not burn while the inside of the food is still raw. Since the cooking process inside the food depends on the formation of the heat gradient in the food for a given heat capacity and thermal conductivity of the food, both the amount of heat transferred and the distance to the surface determine the cooking process. In order to ensure an appropriate cooking process, the thickness of the food is therefore essential.

With a given heat transfer coefficient, a contact surface predetermined by the dimensions of the food to be cooked and a given initial temperature of the food to be cooked, the parameters of the system that can be influenced within the scope of the invention are the combustion temperatures at various points of the flame over time.

The cooking process is essentially determined by heat transfer through convection, heat transfer through thermal radiation (infrared) plays a subordinate role here in contrast to conventional grilling with coal or electricity.

The total amount of heat generated by the fuel depends on the enthalpy of combustion and the amount of fuel, the three-dimensional time-resolved temperature profile generated within the grill depends on the fuel temperature, the size of the fuel-air interface, and the air flow within the grill.

The fuel temperature increases during the combustion process and is determined by the exit temperature of the fuel, the enthalpy of combustion and the heat transfer to the fuel pan during combustion. The heat transfer to the fuel pan obeys the law described above, considering both the component through the fuel and the component through the flame above the fuel. Within technically relevant parameters, the temperature in the fuel pan can be approximated as uniform by the mean value. The heat capacity of the fuel pan is a decisive factor for the temperature profile of the fuel pan and the time profile of the fuel temperature in the liquid phase.

Air flow within the grill is controllable by choice of air intake ports and the general sizing of the grill.

The invention provides that a user only has to measure a certain amount of fuel depending on the given dimensions of the grill device in order to obtain the desired result for the respective food when specifying the position for the grill skewer (bottom, middle, top).

These specifications are preferably included with the grill device when it is purchased, but can also be determined independently by the user.

In a grill according to the invention, which is described in Example 4, the following parameters have proven to be advantageous.

When using meat and vegetables, the food to be grilled is preferably used in the form of cubes with an edge length of 2 to 7 cm, more preferably 3 to 5 cm and most preferably 4 to 4.5 cm. For other food to be grilled, such as bratwurst, this information only applies approximately.

The weight of the food to be grilled is preferably in the range of 150 to 400 g, more preferably 200 to 350 g, most preferably 250 g.

The amount of fuel is in the range of 50 to 150 ml, preferably 70 to 120 ml, more preferably 90 to 100 ml.

The invention is explained in more detail below using examples.

Example 1 (according to the invention):

24.4 g of water are initially taken and 0.6 g of a C10-C30 alkyl acrylate polymer (Carbopol Ultrez 21, Lubrizol) are mixed in with stirring. After swelling for five minutes with slow stirring, 121.8 g of an ethanol/water mixture with an alcohol content of 96.4% by volume are gradually added with constant slow stirring. 6.6 g of ethyl acetate and 1 g of rosemary oil are weighed out and mixed in a separate vessel. The solution is added to the first mixture with stirring. In another vessel, 0.9 g of triisopropanolamine are dissolved in 80 g of isopropanol. The mixture is added to the combined remaining substances with constant stirring. A clear liquid of high viscosity is obtained which is easy to ignite.

Example 2 (according to the invention):

125.6 g of an ethanol/water mixture with an alcohol content of 96.4% by volume are mixed with 37.2 g of water. 6 g of hydroxypropyl cellulose are then added with constant stirring. It is left to swell for one hour with slow stirring.

Example 3 (not according to the invention):

180 g of ethyl acetate are initially taken and 6 g of an ethanol-soluble nitrocellulose are mixed in with stirring. After swelling for five minutes with slow stirring, a clear liquid of high viscosity is obtained.

Comparison of the examples:

After an initial rise in temperature, the fuels of the examples according to the invention burn at a slowly increasing temperature from 250 to about 350° C. until the fuel is consumed. There is no strong development of soot. ( 1 and 2 )

After an initial increase, the fuel of the example not according to the invention burns at a comparable temperature until the heat input from the combustion causes the fuel to boil. The temperature of the intensely blazing flame then rises to over 800 °C at the level of the grill spit. At the same time, a significant development of soot occurs. ( 3 )

The tests were carried out with an exemplary embodiment of the grill device, in which the internal volume is about 7 liters. The interface between fuel and air is 26 x 230 mm, given by the internal dimensions of the fuel pan.

The tests were also carried out with 100 ml of fuel each. In particular, the inner dimensions of the pan are decisive for the height of the flame and the burning time. The larger the surface, the higher the flame and the fuel burns faster. Ultimately, the test results determine the choice of tub dimensions and in particular the width (26 mm internal dimension). The length of the fuel pan was dictated by the length of the grill.

Example 4 (cooking method):

The grill has an internal volume of approximately 7 liters and the fuel/air interface is 26 x 230 mm, dictated by the internal dimensions of the fuel pan. The skewer is placed about 12.5 cm above the bottom of the fuel pan.

1. a) Als Grillgut wird Rinderfilet verwendet, das in Würfelform mit einer Kantenlänge von 4 bis 4, 5 cm auf den Grillspieß gleichmäßig verteilt eingesetzt aufgespießt ist. Als Brennstoff werden 90 ml des Brennstoffs aus Beispiel 1 verwendet.
2. b) Es wird als Grillgut eine Bratwurst mit einem Durchmesser < 3 cm verwendet. Als Brennstoff werden 60 ml des Brennstoffs aus Beispiel 1 verwendet.

The weight of the food to be grilled is 250 g.

1. a) Beef fillet is used as the food to be grilled, which is skewered in cube form with an edge length of 4 to 4.5 cm and evenly distributed on the grill skewer. 90 ml of the fuel from Example 1 are used as the fuel.
2. b) A bratwurst with a diameter of < 3 cm is used as the food to be grilled. 60 ml of the fuel from Example 1 are used as the fuel.

The cooking process begins when the fuel is ignited and ends when it is completely consumed, leading to the flame going out.

A) a medium-cooked fillet of beef or b) a well-cooked bratwurst is obtained.

The structure of the grill is in the 4 until 7 shown.

In the tests, the temperature was determined at two different heights of the grill spit above the fuel pan.

T1 = temperature at the lower position of the skewer.

T2 = temperature at the middle position of the skewer.

• 1 Flammentemperaturen im zeitlichen Verlauf des Brennstoffbeispiels 1
• 2 Flammentemperaturen im zeitlichen Verlauf des Brennstoffbeispiels 2,
• 3 Flammentemperaturen im zeitlichen Verlauf des Brennstoffbeispiels 3,
• 4 in einer perspektivischen Ansicht ein erfindungsgemäßes Grillgerät,
• 5 in einer zweiten perspektivischen Ansicht das erfindungsgemäße Grillgerät,
• 6 in einer perspektivischen Ansicht von unten das erfindungsgemäße Grillgerät,
• 7 in einer Ansicht von oben das erfindungsgemäße Grillgerät, und
• 8 a) - f) in Aufsichten verschiedene Ausführungsformen eines Bodenelements des erfindungsgemäßen Grillgeräts.

The invention is explained in more detail below with reference to figures. Show it

• 1 Flame temperatures over time in fuel example 1
• 2 Flame temperatures over time in fuel example 2,
• 3 Flame temperatures over time in fuel example 3,
• 4 in a perspective view of a grill according to the invention,
• 5 in a second perspective view of the grill according to the invention,
• 6 in a perspective view from below the grill according to the invention,
• 7 in a view from above the grill according to the invention, and
• 8 a) - f) different embodiments of a base element of the grill according to the invention in plan views.

The grilling device 100 according to the invention ( 4 until 7 ) 100 has a cuboid base body 10 for receiving grilled food, not shown.

The base body 10 has a base element 12, wherein the base element 12 opposite top 14 of the base body is open.

In two opposing narrow sides (wall elements) 16, 18 of the base body 10, which extend from the base element 12 to the open top 14, corresponding receptacles 20, 22 are formed, in which a skewer 24 is arranged in such a way that it is parallel to the base element 12 extends from one narrow side 16 (wall element) to the other narrow side 18 (wall element) and protrudes through the receptacles 20, 22 from the base body, with the skewer 24 having a handle 26 at one end for better gripping and at the second end a tip 28 for impaling of the food to be grilled. Between the handle 26 and the tip, the spike 24 has a square cross-sectional profile. The food to be grilled is placed on this spit, and this ideally also extends between the two narrow sides 16, 18 (wall elements).

The receptacles 20, 22 are formed by slots 30 open to the top 14, which extend in the direction of the base element 12 and from which branches 32a, b, c extend to one side, the end points 34a, b, c of which are centered on the respective narrow side 16, 18 (wall elements) lie. This allows the skewer 24 to be positioned at three different heights. In addition, the end points 34a, b, c of one narrow side 16 are designed with a rectangular indentation, so that the skewer 24 can be held in four different positions in order to cook the food to be grilled all around.

A rectangular fuel pan 38 is arranged on the base element 12 in the interior 36 of the base body 10 and extends on the main axis of the base element 12 from one narrow side 16 (wall element) to the other narrow side 18 (wall element) of the base body 10 . Thus, when the grilling device 100 is in operation, the skewer 24 and thus the items to be grilled (not shown) are arranged directly above the fuel pan 38 .

The fuel pan 38 can be divided by non-illustrated partitions b perpendicular to the main axis into at least two segments, which can be of different sizes, in order to achieve a flame that is as equally high as possible in the direction of the food to be grilled during operation, although this is again not illustrated here.

The two opposite broad sides 40, 42 (wall elements) of the base body 10 are preferably made of glass, so that the food to be grilled can be observed during the cooking process. In addition, a visual inspection of the fuel is possible.

The in the 1 until 7 The illustrated embodiment of the grill 100 also has various features that allow tool-free assembly of the grill 100 and facilitate handling. However, these features do not necessarily always have to be implemented with the other aforementioned features of the grilling device 100 . For example, assembly in other embodiments can also be realized in a different way.

Thus, it is provided that the narrow sides 16, 18 in the area of the floor element preferably have an angled edge 46, which can be interrupted and which is aligned to run under the floor element 12. A standing surface for the grilling device 100 is advantageously formed in this way. The base element 12 preferably has two hook-shaped elements 48 aligned to a narrow side, which engage in corresponding openings 50 in the narrow sides 16, 18 and connect the base element 12 to the narrow sides 16, 18. In addition, two retaining rods 52 are preferably provided, which run between the narrow sides 16, 18 and which have connecting elements 54 at both ends, which are locked in corresponding openings 56 in the narrow sides 16, 18. The support rods 52 run in the area of the open top 14 at the height of the edges of the broad sides 40, 42 and parallel to these on the mutually facing sides of the broad sides 40, 42. These additionally stabilize the grilling device, especially if, as shown here, the broad sides 40, 42 are designed as folding doors 58. For this purpose, the edge of the broad sides in the region of the open top 14 is encompassed by a profile element 60 which has hook-shaped elements 62 at both ends and can be hooked into corresponding openings 64 by means of these. The openings 64 are designed to be open to the top 14 in order to facilitate the hanging of the folding doors 58 . The folding doors 58 are thus designed to be hanging and to be able to be opened to the outside of the grilling device 100 . For better handling, the folding doors 58 have a handle 66 for an operator on the outside.

A multiplicity of ventilation openings 44 are formed in the base element 12 and can be shaped in different ways and are arranged on both sides of the main axis of the base element 12 . The fuel pan 32 preferably covered by the central arrangement along the The main axis of the floor element 12 does not have the ventilation openings 44 . The scope and space coverage of an air supply can be adjusted by appropriate dimensioning and arrangement of the ventilation openings 44 .

Different floor elements 12 are in the 8 a) to f) shown. What is essential in the design and arrangement of the ventilation openings 44 is that their dimensioning, number and positioning ensure a specific supply of oxygen in order to achieve a desired, uniform flame height.

In the 8f) Ventilation openings 44 shown are designed as fox heads in order to be able to use the grill as an additional advertising medium.

The features disclosed in the context of the description of the figures cannot only be realized in the embodiment of the grill device shown, but can also be used in other embodiments by a person skilled in the art.

Reference List

100

grilling device

10

body

12

floor element

14

top

16, 18

narrow side (wall element)

20, 22

recording

24

pike

26

handle

28

peak 28

30

slots

32a, b. c

junction

34a, b. c

endpoint

36

inner space

38

fuel pan

40, 42

wide side (wall element)

44

ventilation opening

46

angled edge

48

hooked element

50

corresponding opening

52

handrail

54

fastener

56

corresponding opening

58

folding doors

60

profile element

62

hooked element

64

corresponding opening

66

handle

Claims (16)

Grilling device (100) for cooking grilled food, comprising a base body (10) for accommodating food to be grilled, the base body (10) having a base element (12) with at least one ventilation opening (448), an at least partially open upper side (14) opposite the base element (12) and at least one wall element which is extending from the bottom member (12) to the open top (14), a device for arranging a grill skewer (24) parallel to the base element (12) and an elongate fuel trough (38) which can be arranged on the base element (12). Grill (100) after claim 1 , characterized in that the top (14) of the base body (10) is designed completely open. Grill (100) after claim 1 or 2 , characterized in that the grill (100) has a grill skewer (24). Grilling device (100) according to one of the preceding claims, characterized in that the base body (10) of the grilling device (100) is cuboid or cylindrical, preferably cuboid with a base with two different edge lengths or elliptical-cylindrical, particularly preferably cuboid with a base two different edge lengths. Grilling device (100) according to one of the preceding claims, characterized in that the grilling device (100) has four wall elements. Grilling device (100) according to one of the preceding claims, characterized in that the device for arranging a grilling skewer on opposite regions of the at least one wall element through slots (30) open to the top (14) of the grilling device (100) in the at least one wall element, the extending in the direction of the base element (12), the slots (30) preferably having at least two branches (32a, b, c) on one side of the slots (30). Grilling device (100) according to any one of the preceding claims, characterized in that the fuel pan (38) has a rectangular base shape having a rectangular, semi-circular or tapering in the direction of the floor element cross-section. Barbecue device (100) according to one of the preceding claims, characterized in that the fuel trough (38) is divided in length by at least one, preferably two, partitions and/or can be reduced in width by an insert. Grilling device (100) according to one of the preceding claims, characterized in that a plurality of ventilation openings (44) are provided in the base element (12), which are arranged on both sides of a center line or a main axis. Fuel for a grill, comprising at least one liquid organic compound that is highly flammable, water and at least one thickener. fuel after claim 10 , characterized in that the at least one liquid organic compound is selected from the following group: branched or unbranched alcohols with a chain length of the carbon skeleton between one and four, preferably two and three, their esters with carboxylic acids with a chain length of the carbon skeleton between one and four, cyclic and acyclic substituted and unsubstituted ketones with a carbon chain length of between 3 and 6, short chain nitroalkanes up to chain length two and ethers with a carbon chain length of one to five for the respective radicals. fuel after claim 10 or 11 , characterized in that the thickener is soluble in the mixture of liquid organic compounds and water or is present as a nanoscale solid. Fuel according to one of the preceding claims, characterized in that the fuel has at least one component from the following group: at least one flammable solid, preferably in dissolved or dispersed form, at least one odorant or flavoring, at least one neutralizing agent and at least one dye. Fuel according to one of the preceding claims, characterized in that the fuel has the following composition: - 30-95% by weight total content of one or more liquid organic compounds with high flammability, - 3-35% by weight water, - 0.1-5 % by weight total content of one or more rheology-modifying substances (thickeners), - 0-50 % by weight of one or more flammable solids, - 0-4 % by weight of one or more odorous substances or aromas, - 0-3 % by weight of one or more neutralizing agents, - 0-1% by weight of one or more colorants, - 0-10% by weight of one or more other ingredients. System for grilling food to be grilled, comprising a grilling device according to one of Claims 1 until 9 and a fuel according to any one of Claims 10 until 14 , where the thickener in the fuel is optional. Method for cooking food to be grilled, comprising the following steps: - providing a predetermined amount of food to be grilled in predetermined dimensions, which is skewered on a grill skewer, - arranging the grill skewer with the food to be grilled in the grill device according to one of Claims 1 until 9 at a predetermined height above a fuel trough of a predetermined width with a predetermined spacing, - presenting a predetermined amount of fuel according to any one of Claims 10 until 14 in the fuel pan, - the fuel ignites, - the grilling process lasts until the fuel goes out, - the food to be grilled is removed from the grill.

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