FR2733139A1 - Device to cook food with charcoal in an atmosphere of water vapour in a sealed compartment - Google Patents

Abstract

The device cooks the food in a closed compartment that holds two tanks holding charcoal on either side of grills (14). A water tank is placed under the grills and between the charcoal tanks. The lateral plates (6) of the cover are pyramidal and concentrate the heat and water vapour towards the food on the grills. A plate (13) under the grills collects grease from the food. The grills slide on slides so that their position can be adjusted. The cover has a door (16) which is closed hermetically. Ash is collected in two channels (3) under the cover.

Description

DESCRIPTION
The present invention relates to a cooking appliance for grilling with charcoal in an atmosphere of water vapor in an enclosed environment. The main objective of the process is to very significantly improve the taste of grilled products.

Traditionally, grilling is only done outdoors using a classic barbecue which imposes the following constraints:
Often
A person must do this for the duration of the operation, or enter it very attentively; the risk of burning food is permanent.

Always
Foods under the effect of heat are totally or partially eliminated from their water and drying out is inevitable.

The immediate environment must between appropriate for reasons of:
- falling ash and glowing debris.

 - projection of water used to reduce excess combustion.

The use of a conventional device in bad weather is impossible outside, and does not allow to receive food in all its forms.

Relatively
The consumption of fuel in the open air is higher.

The dispersion of heat results in a slow cooking time.

The main objective achieved: the quality of taste, this user-friendly and functional device also makes it possible to overcome the practical drawbacks mentioned above. With this cooking appliance:
- no intervention during grilling.

 -No risk of shining food.

 -no drying of the products.

Possible use: outside and at all times. Wind, snow, rain, dust, ...

are no longer to be feared.

 indoors without the risk of dirtying, heating, or damaging a delicate parquet, benchtop, ...

Reduced consumption of charcoal, and reduced cooking time compared to the concentration of heat in a closed environment.

In the most varied forms ,. meat or fish can be grilled in the appliance. Certain vegetables can also be introduced.

The whole of this cooking appliance is a closed metal box made up of:
A) A "furnace" sub-assembly.

B) A "hood" sub-assembly.

C) Accessories.

A) The "furnace" sub-assembly is a monobloc composed of:
Four feet (1) and end caps (2).

Two ash collectors (3).

From a base (4).

Two coal trays (5).

B) The "hood" sub-assembly is a monobloc composed of:
Two identical side faces (6).

Two cheeks (7) (8), rear and front.

A fixed frame (9).

Slides (10).

10 'stop slides
A hat (11).

 C) Accessories.

A water tank (12)
A grease trap (13).

Five grills (14)
Two handles (15).

A door (16).

A latch (17).

A brooch (18)
A) Detailed description of the "furnace" sub-assembly
The tubular feet (1), with end caps (2) at one end; and ash collectors (3) fixed at the other end; allow the stability of the device.

The flexible end pieces (2), heat resistant, allowing the protection of delicate floors, such as wooden floors, benches, ...

The ash collectors (3), by their partially sloping shape, make it possible to receive, and orient the ashes as well as the incandescent debris towards an area accessible to immediate or subsequent cleaning, without compulsory manipulation of the device.

The base (4) is the main part of the stove. Partially and symmetrically perforated, it serves as a base for the coal trays (5), and allows good ventilation of the fuel. Its robustness allows it to resist deformations due to thermal shocks. Assembled to the feet (1), to the ash collectors (3) and to the coal trays (5), it forms a non-deformable monoblock.

 The coal trays (5) are the combustion chambers of the appliance. They are symmetrically fixed on the base (4), in line with the perforated parts. The position, the cone-shaped projection, and the orifices of these charcoal trays (5) direct the heat given off on the food to be grilled and towards the pan (12).

B) Detailed description of the "hood" sub-assembly
The identical left, and right side faces (6), in a pyramid trunk, concentrate the heat coming from the charcoal tanks (5), and the water vapor coming from the water tank (12), towards the grills (14) on which foods are arranged. Inseparable from the front and rear cheeks (7) (8), and the hat (11), they rest on the base (4).

The rear cheek (7) integral with the lateral faces (6), the cap (11), and one end of the slides (10) (10 '), also rests on the base (4). Holes in the upper part allow the draft.

The front cheek (8) with the external contour identical to the rear cheek (7), with the same pulling orifices in the upper part, supports the fixed frame (9), in which a pivoting door (16) is articulated to a leaf. Solid with the side faces (6) and the cap (11), it also rests on
the base (4).

 The fixed frame (9) is linked to the front cheek. It supports the other end of the slides (10) (10 '), allows by a system of rebates or grooves, a hermetic closure and an articulation of the opening part.

 The slides (10), and stop slides (10 '), fixed on the rear cheek (7) and on the fixed frame (9), make it possible to rigorously position the grills (14) relative to the grease tray (13) . This positioning guarantees the flow of melted grease exclusively in the grease trap (13).

 The cap (11) fixed in the upper part of the device, is integral with the side faces (6), and the rear cheeks (7) and front (8). These various elements completed by the fixed frame (9) and the door (16) form a sealed entity allowing the use of the device outside at all times without fear of possible bad weather.

 C) Detailed description of the accessories.

 The water tank (12) placed on the base (4), close to or contiguous to the heat sources, makes it possible to produce, during the boiling of the water, the steam necessary to envelop the grills (14) loaded with food. In this atmosphere, food products undergo almost zero dehydration.

 The grease trap (13) collects the melted fat during grilling and keeps it for possible use or subsequent disposal. Positioned in abutment, on the lower slides (10) (10 ') this element allows the maintenance of cleanliness inside the appliance, and eliminates clogging of the water tank (12). Two orifices placed on this grease tray (13) allow, despite a high temperature, its manipulation using a spit (18), during or after grilling. The inclined bottom of the grease tray (13) promotes the movement of water vapor from bottom to top.

 The grills (14), removable perforated or screened trays, receive meat, fish or vegetables. They slide on the slides (10) (10 ') up to the respective stops. Depending on the shape or volume of any food product (leg of lamb, quarter of sausage, large fish, ...), some grills can be temporarily moved laterally or removed.

 The door (16) allows access to the interior of the appliance, for introducing or removing food, as well as the grease tray (13). It also closes the appliance during grilling, using a latch (17) whose articulated part is fixed to it.

The handles (15) of solid, heat-resistant, non-thermal conductive material, fixed to the rear (7) and front (8) cheeks, allow easy handling of the "hood" sub-assembly
The latch (17), closing member, allowing a functional locking or unlocking of the door (16) in the frame (9). Its fixed part is integral with the front cheek (8).

 The spit (18) with slightly curved ends allows you to grasp the grills loaded with still hot food safely. The handling of the grease trap (13) can also be done with this same element.

Claims (4)

 1) Device for grilling with charcoal in an atmosphere of water vapor, in an enclosed environment, in order to very significantly improve the taste of food, characterized by: charcoal trays (5) arranged on the side and on the other side of the grills, directing the heat given off by the combustion of charcoal towards the food to be grilled and the water tank (12), a water tank placed below the food, close or contiguous to heat sources allowing boiling and the production of water vapor, a hood which converts the heat flow, and the water vapor towards the products to be grilled arranged on the grills (14) and a grease pan (13) at the inclined bottom favoring the displacement water vapor from bottom to top.  2) Device according to claim 1 characterized by: a slide device (10), stop slides (10 '), allowing systematic and rigorous positioning of the grills (14) above the grease tray (13), this making compulsory the drop of melted fat in the recovery container (13).  3) Device according to claim 2 characterized by the arrangement and the shapes of the following elements: an ash collector (3) whose partially sloping shape makes it possible to receive and orient the ashes and incandescent debris towards an area accessible to cleaning immediate or later without manipulation of the device, a grease tray positioned in abutment on slides which makes it impossible to drain the melted grease out of the collecting container, a hood made up of two lateral faces (6), of two cheeks (( 7) and (8), a cap (11), and a door (16) with hermetic locking, the assembly of these elements allowing a protection against the bad weather, flexible end pieces allowing the protection of delicate interior floors .  4) Dispositf sdon one of claims 2 and 3 characterized by: an opening articulated on the front or laterally, allowing Races to food, grills (14) removable placed on the slides (10) (10 '), including the horizontal part mesh or perforated allows the spit (18) to grasp them, a spit (18) with a slight curve at the ends, allowing the grills (14) loaded with hot food to be taken out safely.