FR2715285A1 - Barbecue with interchangeable plates for cooking different foods - Google Patents

Abstract

The barbecue has a charcoal box (1) with two drawers (2) on each side of its lower part, which hold the ash. Two arms (3) pivot on supports (9) fixed to the side of the charcoal box and interchangeable plates, holding the food, are suspended from them. The plates have double handles (10) and can be turned from a vertical position to a horizontal cooking position. The arms have stops at the top and inclined grooves which hold the pivots of the plate. The volume of the charcoal box is reduced by movable plates which rest on supports at different heights.

Description

Application Sectors
The present invention relates to the creation of devices of the "BARBECUE" type for cooking in a simple and convenient way, merguez sausages - sausages - sausages - meat and fish, in large, medium or small quantity.

These devices1 to meet the needs of users, can be produced as a commercial or family model in the industry sector referring to the manufacture of utensils of this kind.

State of the art
In the range of classic barbecues existing on the market, not to mention construction systems and various more or less complicated employment possibilities, turning the pieces to be cooked represents a long, delicate work, sometimes painful to perform because of the heat released.

 Indeed, for an important cooking as soon as the last part is turned over, the first is in the process of being overcooked, even calcined.

 Likewise, no barbecue currently on the market allows, if not after extensive handling, to stop cooking.

 Finally, on the family level, a large number of guests give up this method of cooking as soon as the number of guests is large, due to appliances that are not adapted to this situation or non-existent.

DESCRIPTION OF THE TECHNIQUE
The object of the present invention is to eliminate the aforementioned drawbacks and allows
- change in advance of the parts to be cooked,
- to cook a large number of pieces with a cylindrical shape at one time (merguez, sausages, sausages, even kebabs) with a minimum of space,
- turning, at will, of all the parts to be cooked by a simple operation,
- to stop cooking, by putting on hold, always by a simple maneuver, while keeping the hot parts without altering the flavor, which is the aim sought in this cooking method.

 The detailed representation of the views and diagrams below will help to better understand the advantages of these innovations.

 Figure 1 is a general perspective view of the so-called "charcoal" tray equipped with a tray for cooking cold meats of cylindrical shape.

 Figure 2 shows an overview of the so-called "meat or fish" tray.

 Figure 3 is a side section of the tank called "embers".

 Figure 4 is a full side view of the tray equipped with its arm.

 FIG. 5 shows a detailed view of the "double" handle fixed on the profile of the plate intended for cooking cylindrical pieces.

 FIG. 6 represents a detailed view of the handles fixed on the sides of the frames of the so-called "meat" tray.

 Figure 7 is a perspective view of the cursor with its index.

DETAILED DESCRIPTION
The barbecue is made up
- a tray called "ember tray" on which come to adapt four different trays called
- merguez or sausage platter
- platter with andouillettes or brochettes
- mixed platter (merguez and andouillettes)
- meat or fish platter
- a tray for receiving and serving cooked pieces of cylindrical shape.

 The pan (1) called "embers", intended for two stages of fire is separated in its center by a partition, which allows to reduce the height of the brazier according to the cooking time by means of mobile plates provided handling rings (20) called "fire" where, to decrease its area by lighting a 1/2 tray, depending on the quantity of parts to be cooked.

 The bin is equipped on its sides with two drawers (2) taking the place of the bottom, which aim, the recovery of the ashes, and to revive the embers by their openings, except in the case where the brazier is equipped with a system gas heating.

 The two "U" profiles (5) below are intended to receive and center folding trestles, or, a system of retractable feet, these putting the tray at a sufficient height, so that a person of average height can carry out , without difficulty, the ignition and cooking phases.

 The two integral arms (3) in false square, provided with two stops (18) for positioning, pivoting on two supports (9) fixed on each side of the tank, are provided with a groove (17) at one of their end, intended to receive the pivots (14) fixed in the axis of the plates.

 Suspended in the arms, the tray, using its "double" handles (10) can therefore, by a simple push on the arms, be lowered on the embers, raised and turned over by 180. A new push is enough to fold the other side of the tray towards the embers. Again, the vertical position allows either to temporarily stop the cooking (put on hold) or to perform the ejection maneuver of the cooked parts, of cylindrical shape.

 Two retractable slides are fitted to the outer wings of the "U" profiles (5). Pulled, they allow you to place a tray with two handles on its sides called "reception and service" which is intended to receive the cooked parts ejected from the trays.

 In the event that the embers are too hot, a rod serving as a poker placed in a notched piece (4) located on each side of the tank in its lower part ensures the maintenance of the arms in different positions called "intermediate positons" thus removing the tray from its original position. In these positions1 the plate no longer resting on the top of the tank, is in tilt. A slider (22) provided with an index (23) sliding on one of the arms will aim to be inserted in the notches (24) of the "double" handle thus maintaining the plate, parallel to the plane of the tank.

 Note that these notched parts (4) will also be used for moving or transporting the assembly, and that they are provided with rods with studs (19) in their upper part intended to receive the stops (18) for positioning the arms. when the latter are in vertical or horizontal positions.

 The tray, with merguez or sausage, is made up of a series of helical coils held side by side in a "U" profile frame. Holes (7) of the inner diameter of the windings and centered with respect to them, are executed on one face of the frame, allow the introduction of the parts to be cooked. The tray being loaded, two oriented slides (8) will obstruct the holes below, thus trapping merguez or other. Suspended in the arms (3) of the tray, all the trapped parts of the tray can be easily turned over in a simple operation.

 The andouillettes or brochettes platter is of the same design as the merguez platter above, only the diameter of the helical windings will be greater.

 The mixed platter (for merguez, sausages, andouillettes and brochettes) is intended for cooking cold meats in a cylindrical shape. The windings designed to receive the andouillettes will be located outside and on each side of the tray, those intended for merguez in the center.

This positioning makes it possible in the first place to extract the merguez whose cooking time is less than that of the andouillettes which will remain trapped by means of the slides.

 The so-called "meat or fish" tray consists of two frames (12 and 13) of "U" profile, in each of which slides and rests a grid (16) bordered (to facilitate its sliding), and provided with claws for the maintenance of meats during turning. The first frame (13) being loaded, the second (12) is adapted using hinges (15) on the first. Folded down, a quick stapling system will make the frames united.

 The receiving and serving tray is used to prepare cold meats and meats and to receive after cooking the cylindrical pieces, following the removal of the slides, and also allowing direct service at the table.

 All the trays are provided on each side and in their axis, with "double" handles (10) and two studs (14) (with the exception of the second frame (11) of the meat tray which is only provided of simple handles) intended to suspend them in the arms of the tank, and to carry out all the maneuvers mentioned above, necessary to ensure a regular cooking, without risk of burns, with a minimum of manipulations.

 Certain modifications may be made to this barbecue, but in no case will it have the effect of modifying the essentials.

Claims (9)

 1) Barbecue with interchangeable trays, characterized by the fact that the so-called "charcoal" pan is designed so that the volume of the brazier can be reduced in surface area and in height. Two drawers on each side of the lower part serve as the bottom. Two integral arms pivot on each side of the tank. Raised, they serve to suspend different trays fitted with "double" handles and ensure them a complete rotation, thus allowing them to pass from the vertical position called "standby" to the horizontal or intermediate position called "cooking" .  2) Barbecue with interchangeable trays according to claim 1, is characterized by the fact that the design of the pan makes it possible to reduce the volume of the brazier, both in area by the central partition and in height by means of the movable plates (20) say "fire" resting on suitable supports (21).  3) Barbecue with interchangeable trays according to claims 1 and 2, is characterized in that the two closed drawers (2) located on each side of the lower part replace the bottom of the tank, collect the ashes and, pulled, serve as a catch of air.  4) barbecue with interchangeable trays according to claims 1 to 3 is characterized as regards the two integral arms (3) in false angle, pivoting on two supports (9) located on each side of the tank, each end of which is provided with a positioning stop (18). The longest part has towards its end an inclined groove (17) intended to receive the pivots (14) of the plates which can thus be turned 180 or 360 ".  5) Barbecue with interchangeable trays according to claims 1 to 4, is characterized with regard to the trays intended for cooking parts having a cylindrical shape, by a series of helical windings (6) of different diameters (depending on the size of the pieces to be cooked) held side by side in a "U" profile frame. Holes (7) of the inner diameter of the windings and centered with respect to them, are executed on one of the faces of the frame to allow the introduction of the parts to be cooked. Two oriented slides (8) will obstruct these orifices as soon as the plate is changed.  6) Barbecue with interchangeable trays according to claims 1 to 5 is characterized by a so-called "meat" tray consisting of two profiles frames "U", in each of which slides and rests a lined grid (16) to facilitate its sliding and provided small claws for holding meats during turning. These two frames are made integral by the set of hinges (15) on one side, and quick stapling on the other.  7) Barbecue with interchangeable trays according to claims 1 to 6 is characterized by "double" handles (10) crossed in their center by pivots (14) and single handles (11) depending on the type of tray, fixed in the middle sides of the frames (12-13) with a certain play, necessary for their rotation.  8) Barbecue with interchangeable trays according to claims 1 to 7 is characterized, for intermediate positions, by a notched piece (4) positioned on each side of the tray, in which a rod (poker) will take place, keeping the arms in a position which moves the tray away from the top of the tray. In tilt, the tray will be kept horizontal using a slider (22) sliding on one of the arms whose index (23) will be inserted in the notches (24) executed on the fields of the handles "double".  9) Barbecue with interchangeable trays according to claims 1 to 8 because there is provided in the brazier a gas heating system resting on the supports of the mobile plates called "fire".