DE2435801A1 - Grilling grid with fat-drainage system for all heat sources - comprises sloping channel-like grids to prevent fat decomposition and burning - Google Patents

Abstract

The universal grill design for all heat sources can be used for grilling all types of meat. It comprises an effective cooking surface which is made of metal with V-shaped channels which have an optimum height-width-spacing ratio of 1.5:1:1. This grilling surface (1) is preferably at an angle of about 15 Deg. to the horizontal plane of the radiant plate so that the fat can drain down into a main collecting trough (2) which runs along beneath one end of the channels. The optimum dimensions of the channels ensures that all the fat is drained away and does not drip onto the charcoal or electric heat source or other heat source beneath. There is no decomposition of the fat on contact with the iron grid which could be harmful and could impair the flavour of the food.

Description

Fat decomposition-free grill construction with channel-like profiled Grid work surface.

The technical novelty according to the invention of the new grill red construction is that you can get any kind of meat or such food without the Carcinogenic substances that have recently been identified on the basis of extensive medical tests Can fry or toast fat decomposition compounds. Furthermore, with this novel Grill construction of the unpleasant charcoal, soot and acrolein (decomposed fat) taste completely avoided.

This novel grill construction gives an opportunity for unlimited Adjustability of the fat content of the roasted meat according to your choice or dietary regulations, without such disadvantages that the food to be fried has something of its own Loses crispness. So it is with this grill construction according to the invention possible, the undesired amount of fat without technical difficulties or without fat brown fat decomposition (i.e. acrolein), without fat flame from the meat too remove.

With all of these essential technical news, you can get the fully hygienic roasting option and surprisingly fast roasting (short roasting time) complete with a new, inexpensive, charcoal grill appliance Realize0 The already mentioned essential technical and gastronomic Advantages are realized by the grill construction according to the invention as follows: The active work surface of the grill, i.e. the work surface on which the Meat that is roasted is made of channel-shaped, profiled metal grids. The geometrical shape and the dimensions are selected according to the new zòstrocess principle and set. The profiled canals are only as wide and deep as absolutely necessary is necessary to convert the molten fat content of the roasted meat into a To be able to derive collective main channel.

A very important construction novelty of the invention is that the Derivation of the molten fat content without any dripping onto the glowing one Charcoal and without soot or flames, during the whole meat roasting process, continuously and functionally - automatically, happens.

Based on many years of practice, what was shown on the insert resulted Construction * basic principle.

It is with its special geometric shape and the optimal, effective dimensions and operationally reliable.

An equally important construction novelty in the case of the invention Grill construction is the optimal distance of the profiled metal channels from each other, So the so-called free, actively heated (because of the glowing coal underneath) surface the profiled worktop of the grill device. If this optimal distance of the profiled metal channels from each other and the size of the "actively-heated" work surface are not assured, then the tasty, crispy roasting of the meat, in an astonishingly short time with this new grill construction in the Practice impossible. Just the optimization of these two very important construction parameters (the dimensions of the profile channels and the free space between the profile channels) the crispness and the peculiarly tasty, very economical roasting of the most diverse types of meat, without the very dangerous carcinogenic Fat decomposition, acrolein and soot formation, which are also unpleasant for the incidentally The charcoal-soot taste is responsible.

We also have construction advantages with this optimization the surface tension of the roasting meat-fat juice on the surface considered the iron grille ducts of the grill.

Only by taking these important physical parameters into account in the construction of the grill device according to the invention was complete avoidance the formation of drops of the meat-fatty juice on the edges of the iron grating channels possible.

Where there are no drops, there is no dripping on them glowing charcoal. If there is no fat drain, then there is none Carcinogenic, taste-spoiling fat decomposition and acrolein formation.

All of these basic benefits and the health security are realized in the grill construction according to the invention.

In the previously known barbecue devices with charcoal, the basic, technical advantages such as the molten fat removal, the avoidance of Fat droplet formation, avoiding the formation of acrolein, soot and fat flames not secured structurally and functionally.

Therefore, all of the technical and There are no gastronomic advantages at all with previously known grill constructions available. Because of these major drawbacks, the conventional grills with charcoal the meats are not decomposed without carbon soot and the taste of Fry or toast fat.

An embodiment of our invention principle is the following: The work surface is composed of iron profile channels. The iron profile channel has a wall length of 10 mm and a wall thickness of 1.2 mm. The distances between the profile channels is 10 mm. The width of the profile channels above is 15 mm.

The most important X-construction parameter is the ratio of 1.5: 1: 1 between the width, length and distance of the channels from one another.

The greetings of the work surface for making 3-4 kg of crispy roasted schnitzel per hour is: 400 mm X 500 mm.

The individual profile channels open into a main channel, the one at the front the lower end of the work surface is below the profile channel level.

The position of the main duct is set at an angle (e.g. 150 - 200), so that the unhindered removal of the molten fat content is possible.

The main duct of this model is 460 mm long and has a wall length of 18 mm, The wall thickness of the main channel is 2 mm. The width of the channel is 20 mm.

The profile grid work surface has adjustable feet. the rear table feet are SC mm 120 high and the front table feet are 80 mm high.

Next to the work surface is a small space for a container, that catches the melted, drained fat.

The glowing charcoal lies on top of one, just like in conventional grills Iron plate under the sewer grille work surface.

With the specified ratio of 1.5: 1: 1 for the grid-channel dimensions it is possible to cook the roasted meat several times during the process without the risk of fat dripping off Turn over the roasting time on the work surface until the meat is crispy roasted is.

This realized model is drawn and heard in detail as an attachment to the copy of the patent application.

It is emphasized that this is detailed in the patent application transcript communicated patent principle through the most diverse grill models with the most diverse Grill device shapes (bodies) for closed or free spaces (e.g. garden) can be realized, not only in the model given as an example.

Claims (1)

PATENT CLAIMS: 1.) Grill construction for all heat energy sources and for all types of meat, characterized in that the working surface of the grill consists of profile iron channels is designed with optimized geometric dimensions between the profile channels, the height, the width and the channel spacing from each other. 2.) The realization of the 1.) claim point, characterized in, that the optimal dimensional relationships between the profile channels width, height and channels Distances in the ratio range of 1.5: 1: 1. 3.) The realization of the 1.) and 2.) claim point, thereby characterized in that the profile grating channels open into a main channel that is on one end is under the profile channels. 4.) The realization of the 1.), 2.) and 3.) claim point, thereby marked that the work surface to secure the unimpeded drainage of fat forms an angle with the horizontal plane of the heat source plate, such as 150 5.) The realization of 1.), 2.), 3.) and 4.) claim points, characterized in that that the glowing charcoal is used as a heat source. 6.) The realization of the 1.), 2.), 3.), 4.) and 5.) claim points, characterized in that electrical heating elements are used as the heat source earth. Blank page