DE29507352U1 - Sausage grate - Google Patents

Description

Designation:
Bratwurst grill

State of the art:

The majority of charcoal grills have the classic design in many variants:

A horizontal grill grate is placed over a layer of charcoal, on which the food to be grilled is placed.

This arrangement has the disadvantage that fat falls into the embers, burns there and produces harmful substances that then reach the grilled food with the flow of exhaust gases

Burning fat and the water usually used to extinguish open flames result in smoke, which is a nuisance to residents. This particularly affects commercial barbecue stands and can mean economic disadvantages for their operators.

A whole range of solutions are known that eliminate these disadvantages, but have other disadvantages, particularly those related to operation. These include all devices in which the food to be grilled is arranged vertically. The use of foil or specially designed grill pans or trays has nothing in common with the usual and preferred way of grilling. Installations such as grease troughs or the like, which are located in the beam path of the embers or the convection current of the hot air or combustion gases, can heat up considerably and in some cases ignite the fat.

Users’ requirement: The handling of a new type of device must not differ from

that of a conventional one.

So: The food to be grilled must be placed on a horizontal grill, where

The cooking process can be monitored at all times and each piece can be accessed individually if necessary. The cooking process is caused by radiation and convection.

The smoke from cleanly burning charcoal is harmless and creates the unmistakable taste. It should continue to be present and affect the food being grilled.

The charcoal fire must be easy to regulate at all times.

Problem:

f '

The invention specified in the protection claim is based on the problem of meeting the requirements of the users and preventing the emergence of harmful

* To prevent or at least drastically restrict substances.

Solution:

This problem is solved with the features listed in the protection claim.

Benefits achieved:

This means that the user receives a result that is practically without having to restrict his usual procedure and that differs from the previous one only in that the health concerns caused by burned fat are eliminated.

Another advantage is that there are no open flames that need to be extinguished with water.

There are fewer emissions and the nuisance to residents is significantly reduced.

Further embodiment of the invention:

The arrangement described ensures that not all of the charcoal is necessarily burning. Only the part of the charcoal that is on the fire grate burns. The supply in the filling shaft can be replenished at any time without having to interrupt the grilling process.

Description of an example:

The embodiment is described with reference to Figure 1.

The starting point is a grill grate (1), the width of which must be correctly dimensioned in relation to the other dimensions of the arrangement, but the length of which is not critical. Vertically underneath, a tight grease tray (2) of the same dimensions (length x width) is attached, which can be filled with water or sand. This should be positioned as close as possible to the level of the fire grates to prevent excessive heating.

A charcoal grate (3) is placed on both sides of this arrangement at an optimal distance from the grill grate. A vertical partition (4) on both sides prevents pieces of charcoal from falling into the grease tray. A filling shaft (5) is placed above each charcoal grate so that when the charcoal is poured in, a cone of charcoal is formed on the grate, which ends at the upper edge of the partition (4). The radiation (11) emanating from the burning charcoal (6) should reach every part of the grill grate. The arrangement of charcoal on both sides should allow the different

Compensate for distances from the coal to the food being grilled (10) and thus different radiation intensities. The coal filling shaft should be closed at the top with a flap (7) to prevent the coal from burning through. The entire arrangement is enclosed on all four sides by a fire-resistant housing (8).

The combustion air is supplied from below in accordance with the natural chimney effect. The air supply (12) should be able to be almost completely shut off using flaps or slides (9). The combustion air therefore reaches the fuel (charcoal) from below, penetrates it and exits into the free space under the grilled food (10), washes around it and escapes into the open air. Only the part of the coal lying on the fire grate burns. Fresh coal slides out of the filling shaft. Individual control of both fireboxes is advantageous.

A conical lower section with a column for supply air and central air regulation is also possible.

In any case, an ash trap should be designed in such a way that no ash gets into the open air uncontrolled.

For larger devices (e.g. for commercial use) with long fire grates, it is possible to create different intensities (cooking zones) by regulating the air separately along the length.

1: Grill grate 2: Grease drip tray 3: Coal grate 4: Partition wall 5: Coal filling shaft 6: burning charcoal 7: flap 8th: Housing 9: Supply air damper (slider) 10: Grilled food 11: radiation 12: Supply air

Claims (1)

Claim for protection: Grilling device for charcoal firing, characterized in that the charcoal fire grates are arranged on the long sides of the grill grate below and offset to the side, on which the charcoal burns, the radiation from both sides crossing over from below hits the grilled food lying horizontally on the grill grate and the combustion gases from which wash around the grilled food and that dripping fat falls into a bowl located underneath, which can be filled with water or sand, and cannot ignite.