DE9418438U1 - Rotisserie spit - Google Patents

Description

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Applicant :
By Özkan
Gewerbestrasse South 72

41812 Erkelenz

Utility model application 94621 GM

Rotisserie skewer"

Description:

The invention relates to a rotisserie spit with a mechanically supporting axis, which contains meat flaps skewered on the axis to form a solid-looking, rotationally symmetrical meat body, which mechanically stabilize the body. The axis and all other parts that come into contact with the meat must meet the mechanical, thermal and food safety requirements in the application. The meat flaps are intended to mechanically stabilize the meat body primarily in the radial direction (radial in relation to the axis).

Rotisserie skewers of this type, which in practice are delivered in sizes of around 20 to 40 cm in diameter and around 20 to 80 cm in height, consist of thin slices of meat laid flat on top of one another, either from beef, veal or lamb, they are then called e.g. doner kebab, or from pork, they are then called e.g. gyros. In all cases, the meat is heavily seasoned before the slices are laid on top of one another. The meat slices should be made as thin as possible; in practice, layer thicknesses of 1 to 3 mm are possible if a soft, juicy product with plenty of spices is to be obtained when grilling.

In recent times, consumers have become increasingly interested in eating poultry meat, e.g. chicken or turkey, instead of the aforementioned meats because of its digestibility. Since poultry is relatively

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contains small pieces of meat, the meat slices required to make the large-volume rotisserie skewers cannot yet be made from this raw material. Poultry meat also has a very low tear resistance compared to beef, for example; slices of poultry meat skewered on the axis of a rotisserie skewer would therefore not be able to give the body of a rotisserie skewer the mechanical stability required for grilling, even if the diameter was adjusted to the size of the poultry meat slices.

The invention is based on the object of creating a rotisserie spit, the meat body of which consists at least essentially of poultry meat and, even with a considerable size, e.g. about 40 cm in diameter and about 80 cm in height and weighing in the order of 50 kg, has the mechanical stability required for use in a restaurant when grilling.

The solution according to the invention consists in providing flat slices of meat from deboned poultry legs, held together essentially by the skin, whose largest diameter is large compared to the largest length of the poultry leg. Improvements and further developments of the invention are specified in the subclaims.

The meat flaps used according to the invention to build up the meat body for the rotisserie skewer, preferably raw, consist only of the meat from the poultry legs, whereby the meat is divided into a flat flap after the bone has been removed, which is usually of irregular thickness. When skewering, care should preferably be taken to ensure that the thinner parts of the meat flap end up in the immediate area of the rotisserie skewer, so that the meat body grows almost as quickly on its periphery as it does in the area of its axis. In other words: Since the meat flaps made from poultry legs generally do not cover the full area of a cross-section of the meat to be skewered that runs perpendicular to the axis,

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building meat body, the meat body can grow at approximately the same rate in the center and on the periphery if the individual meat flaps are rotated or placed in an appropriately offset manner around the center. Turkey, chicken and the like can be considered as poultry meat. Chicken is particularly preferred, although the legs are relatively small, so that the solution according to the invention is particularly advantageous in this case.

The skin of the meat flaps is advantageous for the stability of the meat body of the rotating roast skewer according to the invention. Even with raw, boned meat, which is preferably used to build the meat body for the rotating roast skewer, the skin is generally the most stable component. Therefore, to mechanically stabilize the rotating roast skewer, it is preferable to use meat flaps in which the skin is spread over as large an area as possible, so that this skin area can provide the mechanical stability required for operation in the grill throughout the meat body. The skin parts that originally surrounded a leg or a thigh, for example, therefore lie flat on top of one another in the meat body in preferably radial planes (radial in relation to the skewer axis). They can be pulled apart a little (in the radial direction) in the center of the meat body during construction, so that the center of the meat body also grows almost as quickly as the peripheral area of the meat body during construction. Nevertheless, the meat flaps used according to the invention will on average have a greater thickness than the meat slices of conventional rotisserie skewers made of beef, etc. The greater thickness of the meat flaps contributes to the mechanical stability of the poultry meat bodies. Accordingly, the thinner sections of the meat flaps can have a thickness of more than 3 mm, preferably at least 8 mm.

The mechanical stability of poultry meat can ultimately be impaired by the seasoning. Therefore, the pieces of meat used to build the meat body should preferably be seasoned, e.g. in a corresponding

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the roller mill, externally - in comparison to conventional types of meat - lightly seasoned and only treated with seasonings that have as little impact as possible on the mechanical stability of the poultry meat and in particular the skin.

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The details of the invention are explained using a schematic representation of an embodiment. They show:

Fig. 1 a schematic representation of a rotisserie in elevation during operation in a restaurant; and

Fig. 2 the meat body of a rotisserie spit during assembly.

The rotating roasting spit according to Fig. 1, designated as a whole by 1, contains a metal axle 2, which can be held in bearings 3 and 4 and driven by a motor 5. Skewered on the axle 2 is an essentially rotationally symmetrical meat body 6, which can rest at the lower end on a divider 7 firmly connected to the axle 2. In practice, the rotating roasting spit 1 is often not positioned exactly vertically, but slightly inclined as shown in Fig. 1. For grilling, a radiant heater 8, which can be electrically or gas-operated and which can extend around a part, e.g. a quarter of the circumference of the meat body 6, is provided on the side of the meat body 6 opposite the viewer. A liquid collecting tray 9 is located on the bottom.

The meat body 6 according to Fig. 1 can have a height H of the order of 10 to 80 cm, in particular 50 to 60 cm. The diameter D of the meat body 6 can have a size of 10 to 40 cm, in particular 20 to 30 cm.

The meat body 6 according to Fig. 1 consists, as symbolically indicated, of a multiplicity of meat layers 10. A 50 kg meat body made of boned chicken legs can have 1,000 or more layers. Each layer is made up of individual pieces of meat 11 according to Fig. 2, which are usually covered on one side with the natural poultry skin 12. In Fig. 2, the individual meat flaps or pieces of meat 11 are symbolically shown as being roughly wedge-shaped. In practice, the pieces of meat 11 are naturally irregularly thick (seen in the direction of the axis 2). The symbolic wedge shape indicates that the thinner parts 13 of the pieces of meat 11 are more in the center, around the axis 2.

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of the meat body 6, while the thicker areas 14 of the meat body 6 should be located more on the periphery of the meat body 6.

In Fig. 2 it is also indicated that the spread out pieces of meat 11 often do not extend over the entire diameter D of the meat body 6. This applies to larger meat body diameters D even if the poultry legs are carefully unfolded - in the sense of laying the skin 12 flat.

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List of reference symbols

1 = Rotisserie spit 2 = axis 3, 4 camp 5 = engine 6 = Flesh body 7 = Plate 8 = Radiant heating 9 = Tub 10 = Meat layer 11 · = piece of meat 12 = skin 13 = thinner section 14 = thicker section

Claims (5)

94621 GM · ·· ·- S - · ·· · Protection claims: 1. Rotating roasting skewer (1) with a mechanically supporting axis (2) which contains skewers of meat skewered on the axis (2) to form a solid, rotationally symmetrical meat body (6) which mechanically stabilizes the body, characterized in that flatly cut meat flaps (11) are provided from unskinned, deboned poultry legs, held together essentially by the skin (12), the largest diameter of which is large compared to the largest length of the poultry leg. 2. Rotisserie spit according to claim 1,
characterized in that the meat flaps (11) in the meat body (6) each lie with the skin (12) of the poultry leg spread out in a substantially flat surface - radially with respect to the axis (2). 3. Rotisserie spit according to claim 1 or 2,
characterized in that the meat flaps (11) are irregularly thick and are impaled on the axis (2) with an axially relatively thin portion (13). 4. Rotating roast skewer according to at least one of claims 1 to 3, characterized in that the preferably thinner portion (13) of the meat flap (11) skewered on the axis (2) has a thickness of more than 3 mm, in particular of at least 8 mm, in the axial direction. 5. Rotisserie spit according to at least one of claims 1 to 3, characterized in that that the meat flaps (11) are seasoned relatively little in order to maintain their mechanical stability in comparison to the relevant seasoning of beef, mutton or pork.