FI105526B - Method for suspending fish in the smoking operation - Google Patents

Description

Fish hanging method for smoking

The invention relates to a method for hanging and handling fish, wherein the fish can be positioned by means of the two-legged hanging means to hang in the smoking device in an upright position depending on the size of the fish.

Known smokers have a number of problems: • fish are placed on a grid, this takes up a lot of the subscriber causing sticking problems. It is difficult to clean the grate in such devices.

• Insert the S hook under the chin of the fish. The method can only smoke fish the size of the herring because the neck of the fish is weak.

• Insert the rod through the lower jaw of the fish. In the smoking method, a separate stick must be used to keep the stomach open.

• a wooden stick is pushed through the fish and tied with a string to the fish. The materials are disposable and work slow.

The fish hanging and handling method according to the invention has been intended to solve the problems encountered in the prior art smoking apparatus. Thus, with the 'hanging method of the invention,' 1 '"· can be used to smoke even larger fish in the upright position v' · the fish can be placed close together without the risk of catching.

• Fat drains out of the abdominal cavity: "1: · fish smokes homogeneous • 1" '; · Easy to clean hanging elements, eg dishwasher • · 9

My invention is based on bifurcated fish hanging members which ϊ "1: consist of a hook-like hanging portion extending from its upper end to the body, extending straight downwardly of the hull, with the lower end of the hull bent to two parallel both sides of the peritoneal cavity.

Fish can be lifted out of the smoking apparatus with a handle on skewers, one rod at a time, for example to detect ripening.

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The main advantage of my invention is that a large volume of fish can be smoked uniformly in a volume according to the volume.

The invention will now be described in detail with reference to the accompanying drawings.

Figure 1 is a partial sectional view of a smoking device in the form of a hot smoker.

Figure 2 shows parts of the invention in more detail. Figure 3 shows a fish suspension member according to the invention.

Figure 4 shows a fish hanging in a suspension member according to the invention.

Fig. 1 shows a fish suspension and handling system according to the invention, built in a hot-smokehouse. The figure shows (1) a box part (2) of a plurality of rod-like elements (skewers). : ': (3) fish hanging members, two-legged, with parallel bars and bevelled edges, which, when set on their bodies, are placed slightly upwards from the horizontal.

; '' The hanging elements are hung on the skewer over the hooked upper ':' '.

(4) cover: *; '; (5) a handle with a hook at both ends to handle hot skewers with the bare hands.

(6) grease damper (7) skewer bracket

Iti. ! ·. Fig. 2 shows in greater detail the handle (2) the handle (2) the handle (2) the fish (2) the rod (2)

Figure 3 shows the suspension member in more detail.

Figure 4 shows a fish attached to a hanging member.

The hanging and handling method according to the invention, when implemented as a hot smoking chamber, includes a box part (1) in which the smoking chips and a grease damper (6) are inserted. The fish is attached to the two-legged hanging members (3) according to Fig. 3 by inserting the rod-like portions (9) of the two-legged hanging members between the lateral bones of the fish on both sides of the abdominal cavity. The fish are placed at appropriate intervals on the skewers (2), which are lifted into the box with the fish on the skewers over the brackets (7) at appropriate distances from each other. The box should be so deep that the fish cannot reach the grease pan. The box is closed with the lid (4). Let's do a fire under the box or in the firebox surrounding the box. As the smoking progresses, the ripening of the fish can be monitored by lifting the skewer out of the box with a separate handle (5). The mature fish are lifted by the handle (2) with a handle (5). The hooked hanging members (3) can be removed after the fish has cooled or when eating.

Only one embodiment of the smoking device according to the invention is described above. The shape and structure of the smokebox and its components can be substantially altered without departing from the spirit of the invention. Thus, the fish hanging members can be made, for example, by bending the sheet metal plate or the part of the hanging member on the body. : ': By bending the tube and securing the rod-like fasteners e.g.

. , ·, By squeezing in the tube. It is essential that the fish is attached at more than one point using its bones. The hanging member • '[shape may differ from that shown in the figures as long as the body contains only the body': "; the hooked upper part (8) and the fish-shaped rod-fixing parts (9).

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In addition to the above, the invention is applicable to other types of smokehouse ... or to cooking fish where it would not be desirable to damage the surface of the fish.

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Claims (2)

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