DE8315204U1 - MOBILE DEVICE FOR HEAT TREATMENT OF FOOD, IN PARTICULAR FIELD KITCHEN - Google Patents

Description

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UHUANÖSTRÄSSE UcD 7ÖÖÖ STUTTGART 1 '

A 45 498 Ü Applicant Alfred Karcher GmbH & Co,

7 «March 19 83 Leütenbacherstr. 30- ^ 40

x-35 7Ö57 Winnenden

description

Mobile device for the heat treatment of Food; especially field kitchen

The .New relates to a mobile device for heat treatment of meals * in particular field kitchen, with a burner in which a cooking kettle is arranged over a baking muffle is.

For mobile devices for the heat treatment of meals, in particular field kitchens, it is known that a cooking kettle is arranged over a baking muffle which is indirect, i.e. by means of heat transfer media / such as steam, superheated water or thermal oil. The indirect heating with these devices requires a very large technical effort, so that the production of these pre-_ directions is very expensive and time-consuming.

The innovation is based on the task of a mobile device to improve the heat treatment of food in such a way that the heating system for baking muffles and cooking kettles is much less expensive and therefore cheaper to manufacture.

This task is performed in a mobile device for heat treatment of meals, in particular field kitchen, of the type described at the beginning, that the baking muffle directly through the one underneath it

in the

A 45 498 ü - 4th

7 «March 1983

arranged burner is heated and that its Kande consist of a material with good thermal conductivity, so that the cooking kettle can be heated by heat transfer between an upper part of the baking muffle and a bottom of the cooking kettle is. A decisive advantage of the innovation The device is its extremely simple structure, which on the one hand affects the manufacturing costs of the device and on the other hand, it has a positive effect on operational safety under the normal operating conditions for a field kitchen.

It is advantageous / if the baking pan and the cook " boiler can also be heated by convection of hot flue gases from the burner. The use of convection the flue gases of the burner advantageously improves the efficiency of the heating system, since the flue gases, before they emerge from the device, some of their heat energy is transferred to the baking muffie and the cooking kettle hand over.

In a preferred embodiment, it is advantageous if the bottom of the cooking kettle and the top of the Baking muffle with interlocking grid profiles larger Surface are provided. These Rasterprcfile cause on the one hand, a better heat transfer between the oven and the kettle in the case where the kettle bottom rests on the upper part of the baking muffle, on the other hand, the grid profiles offer in the case in which the cooking kettle base is lifted from the top part of the baking oven, an enlarged surface for heat exchange between the Hot flue gases from the burner and the baking muffle as well as the cooking kettle flowing through this space. A Another advantage of the grid profiles is that the kettle, when it rests with its base on the baking muffle

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A 45 498 U - 5 -

7 <March 1983

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the top part is attached to it in a non-slip manner.

In a further preferred embodiment the kettle can be lifted off the baking muffle by means of a lifting device.

In the context of this Ausführungsüngsbeispiels it is advantageous if the distance between the bottom of the cooking kettle and the upper part of the baking muffle to regulate the boiler temperature is continuously adjustable.

Further features and advantages of the innovation emerge from the following description and the accompanying drawings Representation of an embodiment of the "innovation. In the drawing show:

1 shows a cross section through a mobile device for the heat treatment of Food;

FIG. 2 is a partial sectional view of a baking muffle with an attached cooking kettle and FIG

FIG. 3 is a sectional view similar to FIG. 2, with a bottom of the cooking vessel from an upper part the baking muffle is lifted.

Fig. 1 shows a mobile device 1 for heat treatment of dishes that have a burner 2, an overlying Backmuf f el 3 with a bottom 4, Seitenwähdeh 5 and a Upper part 6 as well as a cooking kettle 7 with a bottom 6 arranged above the baking muffle 3.

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A 45 498 U - 6 -

March 7, ¹ I 983

Both the burner 2 and the Backmufife-l 3 and the Cooking kettles 7 are on a frame 9 of the device 1 kept for heat treatment of food. The burner is on a horizontal intermediate floor 10 of the frame 9 fastened in the middle below the baking muffle * Zwisehen this and the baking muffle 3, a second horizontal intermediate floor 11 is arranged, which is in a the area lying next to the burner 2 has an opening so that the flame of the burner 2 and its hot flue gases Impinge directly on the bottoms 4 of the baking nuffle 3. This second intermediate floor 11 and the floor 4 of the baking muffle 3 and the side walls 5 of the 3ackmüffel 3 and side walls 12 of the frame 9 form a guide for the hot flue gases along the back muffle 3 to Cooking kettle 7. At the level of the cooking kettle 7 attached to the side walls 12 of the frame 9, inward in the direction of the cooking kettle 7 baffles guide the flue gases either between the bottom 8 of the Cooking kettle 7 and the upper part 6 of the 3cickmuffel 3 through it or on the outside of the cooking kettle 7 along to a trigger 14, which is shown in phantom in FIG.

To lift the cooking kettle 7 from the baking muffle 3 is A lifting device is provided on the frame 9 of the device 1 for the heat treatment of food. These include attached to the outer edge of the cooking kettle, protruding outwardly therefrom projections 15 with a flattened, horizontal underside, the support elements arranged below 16 rest, which are adjustable in height with the frame 9 of the device for heat treatment connected by food.

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A 45 4 98 u "- 7 -

March 7, 1983

The upper part 6 of the baking muffle 3 and the bottom 8 of the cooking kettle 7 have interlocking grid profiles
provided (Fig. 2 and Fig. 3). In the case of the in Fig. 2 and Fig.3
illustrated embodiment is with the
Grid profiles around matching sawtooth profiles. It is conceivable, however, instead of the sawtooth profile to be r '

play a sinusoidal profile or a rectangular profile zujj

I use. Necessary requirements for the grid profiles f: are just that these fit into each other and one as possible j?

f have a large surface. As a result, on the one hand, at | ' on the baking chamber 3 sitting on the cooking kettle 7 f the largest possible contact surface between the upper part | the baking muffle 3 and the bottom 8 of the cooking kettle 7 erf

t is enough and, on the other hand, when the | Cooking kettle as large a surface as possible for emission | and absorption of thermal radiation and for heat exchange] between the flue gases flowing through this space.

The baking muffle 3 and the cooking kettle 7 are heated in the manner described below. The flame
of the burner 2, which is arranged under the baking muffle 3,
heats the bottom 4 directly through the thermal radiation emanating from the burner flame. In addition, the stream
hot smoke gases created by the flame
the underside of the bottom 4 of the baking muffle 3 of the
Burner 2 outwards in the direction of the side walls 5

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A 45 498 _u - 8 -

March 7, 1983

the Backinuf f el 3, from there upwards along the side walls 5 and finally with the cooking kettle 7 raised, between the upper part 6 of the baking muffle 3 and the base 8 of the cooking kettle 7 through to the exhaust 14. When the cooking kettle 7 is seated on the baking muffle 3, the flue gases flow along the side of the cooking kettle 7 to the exhaust 14. All the way from the flame of the burner 2 to ium Deduction 14 give the hot flue gases a considerable part of their heat energy to the baking muffle 3 and in part also to the kettle 7. This increases the efficiency of the device according to the innovation.

The heating of the cooking kettle 7 takes place mainly through the transfer of heat from the directly through the flame of the burner

2 and indirectly through the hot flue gases of the flame heated baking muffle 3. With on the upper part 6 of the baking muffle 3 seated bottom 8 of the cooking vessel 7, the heat transfer takes place through direct contact by the interlocking Grid profiles enlarged surfaces of the upper part 6 and the bottom 3 (Fig.2). At von der Backmuffel 3 lifted cooking kettle 7 (Fig. 3), the kettle is on the one hand by the one with a raster profile provided upper part 6 outgoing thermal radiation and on the other hand through the space between the bottom 8 and the upper part 6 heated hot flue gases flowing through. However, a prerequisite for functioning is in everyone Case that the baking muffle 3 is made of a material that conducts heat well, so that the upper part 6 of the baking oven is free

3 always has a sufficiently high temperature.

The boiler temperature is regulated by means of the above-mentioned lifting device. When moving the the frame 9 of the device according to the innovation

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A 45 49J3 u - 9 -

March 7, 1983

solid support elements 16 in the direction of arrow A. (Pig.2) the cooking kettle is lowered until the bottom 8 of the cooking kettle 7 rests on the upper part 6 of the baking muffle 3 sits up. Moving the support elements 16 in the direction of arrow B (Fig.3) effected by means of overlying projections 9 of the cooking kettle 7, that this is lifted upwards from the baking muffle 3 and thus an interspace between the upper part 6 the baking muffle 3 and the bottom 8 of the cooking kettle 7 arise, so that the heat conduction between the baking chamber 3 and the kettle 7 gets worse. The variable setting of a gap between the Baking muffle 3 and the cooking kettle 7 allow the kettle temperature to be set continuously.

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Claims (1)

• π HOEGER, ST-EiIlIiRECPIT ^ P ^ RTNER UHLANPSTRASSE 14 ο P 7OOC S A 45 498 u Applicant: Alfred Kärcher GmbH & Co. September 14, 1983 Leutenbacherstr. 30-40 x-35 7057 Winnenden Expectations : 1. Mobile device for heat treatment of food, in particular field kitchen, with a burner in which a cooking kettle is arranged over a baking muffle, characterized in that the baking muffle (3) is arranged directly above the burner (2) and that their walls (4, 5, 6) are made of a material with good thermal conductivity. 2. Device according to claim 1, characterized in that that wall surfaces (12) of a frame (9) of the device and guide surfaces (11, '3) together with External surfaces (4, 5, 6) of the baking muffle and external surfaces (8) of the cooking kettle (7) form disturbance channels for hot flue gases from the burner. 3. Device according to claim 1 or 2, characterized in that that a bottom (8) of the cooking vessel (7) and an upper part (6) of the baking muffle (3) -it interlocking Grid profiles with a large surface are provided. 4. Device according to one of claims 1 to 3, characterized characterized in that on the frame (9) a lifting A 45 498 u September 14, 1983 ■ ι device for lifting the cooking kettle ^; (7) is provided by the baking muffle (3). Uli • · <