FR2800258A1 - Gas or electric infrared vertical or horizontal automatic rotary grill for cooker, has temperature program, start and finish time control with visual and audible warning, and sauce distributor - Google Patents

Abstract

The grill includes an automatic time and temperature regulator. This may be controlled either by a programmer (8,9), which operates a gas electro-valve (6) feeding the infrared heaters (3), after displaying the cooking time, or by an end of cooking time regulated thermostat (7). The end of cooking time regulated thermostat is fitted into the spit (12), which closes at the required temperature, and sends a signal via a transmitter/receiver (8,9) to open the valve (6). The grill has a stainless steel chassis (22) at the base of which is a gas bottle (1) and an electrical automatic control unit (23). Above the base is a sliding mobile support (19) on which rest a fat recuperation container (17) and a spit guide (18) and spit (12). In the top part of the grill is a mobile support (20) on which is fixed a chain (24) driven toothed pinion (16), which rotates the spit. On the support (20) is fitted an automatic sauce distributor (10) controlled by an electro-valve (11). The supports (19,20) allow the animal to be cooked to be moved towards or away from the infrared heaters (3). The front face of the grill is fitted with infrared emitters (5) for maintaining a good temperature during cutting and serving of the cooked food. The grill can be fitted with wheels (21) so that it can be moved indoors or outdoors. A regulator (4) permanently feeds the infrared heaters (5) so as to maintain a constant temperature during cutting and serving of the cooked product.

Description

The invention <SEP> has <SEP> for <SEP> object <SEP> the <SEP> cooking <SEP> of <SEP> animals, <SEP> big <SEP> game, <SEP> fat its <SEP> poultry , <SEP> in <SEP> position <SEP> vertical <SEP> by <SEP> departments <SEP> infrared <SEP> products <SEP> by
<tb> the <SEP> gas <SEP> or <SEP> electricity.
<tb> The invention <SEP> is <SEP> connected <SEP> to the <SEP> sector <SEP> technical <SEP> of <SEP> devices <SEP> of <SEP> cooks <SEP> professionals <SEP> of <SEP> the <SEP> kitchen.
<tb> On <SEP> knows <SEP> already <SEP><SEP> devices <SEP> horizontal <SEP> of <SEP><SEP> type <SEP> with <SEP> burn <SEP> gas <SEP> which <SEP> heat <SEP> one <SEP> reads <SEP> from <SEP> volcanic rocks <SEP>.
<tb> On <SEP> knows <SEP> of <SEP> devices <SEP> to <SEP> cooking <SEP> vertical <SEP> of origin <SEP> Turkish <SEP> by
<tb> infrared <SEP> infrared <SEP> for <SEP> bake <SEP> the <SEP> cut <SEP> and <SEP> cut <SEP> meat.
<tb> All <SEP> these <SEP> devices <SEP> are <SEP> to <SEP> function <SEP> manual <SEP> and <SEP> only <SEP> equipped
<tb> of a <SEP> engine <SEP> spit <SEP> electrical, <SEP> this <SEP> which <SEP> causes <SEP> monitoring
<tb> constant, <SEP> where <SEP> a <SEP><SEP> cost <SEP> high <SEP> unusable <SEP> for <SEP> professional <SEP>.
<tb> On <SEP> can <SEP> compare <SEP> this <SEP> type <SEP> of device <SEP> with <SEP> first <SEP> machines <SEP> to <SEP>
<tb> the <SEP> linen <SEP> of <SEP> fifty <SEP> years <SEP> to <SEP> those <SEP> of today <SEP> fully <SEP> automatic
<tb> that <SEP> dry <SEP> even <SEP> the <SEP> linen.
<tb> The invention <SEP> aims <SEP> at <SEP> remedy <SEP> and <SEP> at <SEP> release <SEP> the <SEP> professional <SEP> of <SEP> all
<tb> these <SEP> constraints <SEP> and <SEP> to <SEP> in <SEP> make <SEP> a <SEP> device <SEP> fully <SEP> automatic, <SEP> few
<tb> cumbersome <SEP> and <SEP> exploitable <SEP> any <SEP> year.
<tb> The invention <SEP> is <SEP> especially <SEP> efficient <SEP> of <SEP> makes <SEP> that <SEP> device <SEP> is
<tb> fully <SEP> automatic <SEP> and <SEP> it <SEP> owns
<tb> 1) <SEP> a <SEP> automatic <SEP> dispenser <SEP> programmed <SEP> of <SEP><SEP> flavored <SEP> flavoring for <SEP><SEP>> the animal,
<tb> 2) <SEP> a <SEP><SEP> automatic <SEP> shutdown device <SEP><SEP> end <SEP> cooking, <SEP> controlled <SEP> by <SEP > a
<tb> scheduler <SEP> and <SEP> a <SEP> thermostat,
<tb> 3) <SEP> a <SEP> automatic <SEP> pass <SEP> of <SEP> 1a <SEP>"phase<SEP>cooking"<SEP> to <SEP> the <SEP>"phase<SEP> maintenance <SEP> in
<tb> temperature "<SEP> for <SEP><SEP> cut <SEP> and <SEP> the <SEP> service <SEP> with <SEP><SEP> or <SEP> 1a <SEP> sales <SEP> to
<tb> take away <SEP> from <SEP> the animal,
<tb> 4) <SEP> of a <SEP><SEP> signal <SEP><SEP> delayed <SEP><SEP><SEP><SEP><SEP><7SEP> cook his <SEP> from <SEP> the animal,
<tb> 5) <SEP> it <SEP> is <SEP> equipped <SEP> with a <SEP><SEP> screen <SEP> removable <SEP> protection, <SEP> for <SEP><SEP> security,
<tb> vs <SEP> the <SEP> projection <SEP> of <SEP> fats <SEP> of <SEP> the animal <SEP> on <SEP><SEP> infra red emitters <SEP>.
<tb> drawings <SEP> attached <SEP> illustrate <SEP> the invention
<tb> - <SEP> The <SEP> figure <SEP> 1 <SEP> represents <SEP> in <SEP> cuts <SEP> the <SEP> set of <SEP> device <SEP> of <SEP> l 'invention
<tb> - <SEP> The <SEP> figure <SEP> 2 <SEP> represents <SEP> the <SEP> scheme <SEP> of <SEP> the <SEP> control <SEP> of <SEP> temperature <SEP > and <SEP> of
<tb> time <SEP> of <SEP> cooking, <SEP> and <SEP> than <SEP> the <SEP> change <SEP> automatic <SEP> to <SEP><SEP> temperature <SEP> of
<tb> cut <SEP> and <SEP> of <SEP><SEP> service of <SEP> the animal. - Figures 3 - - 5 show in section the operation of the automatic distributor of flavored sauce.

- Figures 6 - 7 show the screen of protection and safety of fat projections of the animal to the sources of infrared rays.

- Figure 8 shows the electrical diagram of complete automation equipping the device.

With reference to these drawings, the apparatus comprises a frame (22) made of stainless steel tube, at the bottom of which is a gas cylinder (1) or an outlet of natural gas, an electric control cabinet (23) where everything is located. automatism.

Above this lower part is a mobile sliding support (19) on which is placed a container (17) for recovering the juice of the animal, a guide (18) into which the pin (12) is introduced. ) on which is fixed the animal by two claws (13).

In the upper part, a movable sliding support (20) on which is fixed a pinion gear (16) through which is slid the pin (12) driven by the chain (24) and the pinion gear (15) fixed on the motorcycle - gearbox (14).

In front of this slider (20) is placed the automatic sauce dispenser (10) controlled by the solenoid valve (11).

The sliding supports 19 and 20 allow the animal to be brought closer to or away from the infrared cooking sources (3).

The front of the device is equipped with infrared emitters (5) to maintain the desired cutting temperature for the duration of the feast or take-away.

This appliance can be equipped with four wheels (21) which allow it to be taken out or tucked inside, in the same way as a mobile roaster.

It is also possible to build the same device in a horizontal position equipped with two pneumatic wheels for outdoor parties. According to the diagram of FIG. 2, the thermal regulation of the invention comprises a gas supply either in bottle (1) or in natural gas. This gas passes through an expansion valve (2), a solenoid valve (6) and supplies the infrared emitters (3).

The infra-red cooking (3) is controlled - either by a programmer (8) whose duration of the cooking time is a function of the weight of the animal and the nature of it. This programmer (8) cuts off the gas supply via the solenoid valve (6) - or by a thermostat (7) placed inside the hollow spit (12). At the closing of this thermostat (7) , it sends an electric signal to the transmitter (8) which itself sends a radio receiver signal (9) and cuts the gas by the solenoid valve (6) at the desired cooking temperature.

The expander (4) continues to supply gas to the infrared heat sources (5) for maintaining the cutting and serving temperature for the duration of the treat or take-away.

In the embodiment according to Figs. 3-4-5, the flavored sauce dispensing container (10) is positioned on the upper slurry carrier (20) and sprinkles the animal in rotation.

3 shows in section the distributor (10) "Phase rest" it is filled with the sauce (27), the solenoid valve (11) is closed.

FIG. 4 shows the side section of the flavored sauce dispenser (10) in "Work phase" - the solenoid valve (11) is open and the sauce (27) flows on the rotating animal, by intermediate of holes at the base of the container (10).

Figure (5) shows in section the sauce dispenser (10) in "Work phase" - the solenoid valve (11) is open, the sauce (27) flows on the base and comes to water the animal in rotation.

Figures 6 and 7 show the shield (25) which is introduced into the slides (26) in front of infrared cooking emitters (3).

The infrared radiation is obtained at the temperature of 1100, either by means of electric resistances introduced into a "quartz" tube, or by means of infrared "ceramic" gas emitters.

To obtain a perfect cooking of the animal, it is important to approach closer the animal of the infrared sources to "seize" the meat which "contracts", forms very quickly a "crust" and "emprison ne" l moisture, flavors, aroma, all that gives the "taste" qualities of the animal.

Now, at this precise moment, there is bursting of fats and projection of these on the ceramics of the infrared emitters (3) which foul and ignite it.

To prevent this serious disadvantage, the invention consists in introducing into the slides (26) a screen (25) with "capillary effects". This screen (25) is constructed using a frame on which is fixed a stainless steel mesh woven into small holes of 1m / m2 which trap the projections of grease and others by capillarity and are immediately "pyrolyzed" by infrared rays.

This screen will be removable for cleaning.

Figure 8 is the electrical wiring diagram of the entire automation of the control cabinet (23) of the invention (Figure 1).

This wiring comprises five circuits. The circuit 30 for controlling the thermal regulation of infrared cooking emitters (3) has two possibilities: 1) or by a programmer (8-9) which cuts off the current of the solenoid valve (6). ) and closes the gas supply of the infrared cooking emitters (3). The cooking time displayed on the programmer (8-9) is determined by the weight and nature of the animal. The infrared (5) for maintaining the temperature remains energized throughout the duration of cutting and service (Figure 2).

2) or by a thermostat (7) introduced into the spindle (12) set at the end-of-cooking temperature (FIG. 1) which closes and sends an electric signal to the emitter (8), which sends a radio signal to receiver (9), cuts the current of the solenoid valve (6), closes the infrared gas cooking (3). The infrared (5) for maintaining the cutting and serving temperature is always fed (FIG. 2).

- The control circuit 31 of the rotisserie motor (14) The closed switch (35) feeds the motor (14) throughout the baking and maintenance tasting temperature.

The switch (35) which cuts off the power supply to the motor (14) is opened during the cutting and serving operation.

- The circuit 32 manual or automatic control of the sauce dispenser (10).

. Manual control The inverter placed in the position (36) supplies power to the solenoid valve (1) which allows the sauce (27) to flow, which sprinkles the animal in rotation on its pin (12). Figures 4 and 5.

. Automatic control The inverter in position (37) supplies power to a flashing "time relay" (42) and the solenoid valve (11). This relay (42) has a "rest time" and a "working time" -example- The solenoid valve (11) is open for two minutes and is closed for thirty minutes. The cycle is repeated until the sauce is exhausted (27).

- The circuit 33 for programmed monitoring sound calls The switch (38) closed feeds a "flashing timer relay" (44) and the buzzer (46). This relay (44) has a "working time" and a "resting time" -example- The buzzer (46) is energized for thirty seconds and the current is off for one hour.

The cook will be called every hour to control the good cooking of the animal and if everything works well.

The circuit 34 for controlling the lighting of the animal The closed switch (39) supplies the lighting (47), makes it possible to monitor the cooking and cutting operations at night.

Claims (5)

1) Automated vertical or horizontal cooking device with infrared gas or electric emitters in that it comprises an automatic regulation of cooking time and temperature. Fig. 2 - either by a programmer (8-9) which cuts off the gas valve (6) in the infrared (3) after having displayed a cooking time - or by a thermostat (7) set at the end temperature of baking introduced into the pin (12) which closes to the desired temperature, sends an electrical signal to the transmitter (8) which sends a radio signal to the receiver (9) and cuts the electro-valve (6) gas thus the infra red (3). In both cases, the infrared (5) of temperature maintenance remains fed throughout the duration of cutting and service feast. (Fig. 2) 2) Device according to claim 1 characterized in that it comprises a function of automatic passage from the end of cooking to the phase maintenance cutting temperature and service to guests - Figure 2. An expansion valve (4) ) permanently supplies the infrared (5) temperature control transmitters for the whole duration of the service to the guests or take-away. 3) Device according to the preceding claims in that it comprises an automatic device for dispensing flavored sauce a container (10) placed in the upper part of the invention. Figure 1 wherein the sauce (27) is stored and comes to water the animal rota tion on the spindle (12) via a solenoid valve (11) and holes on the base of the container (10) Figures 3 -4-5, the assembly automatized by a timed relay (42) Figure 8. 4) Device according to one of the preceding claims characterized in that it comprises the monitoring of cooking by sound calls programmed. A controller 44) programs the call time of the buzzer (46) (Fig. 8 circuit 33). example - every hour, the bell (46) will sound thirty seconds, which will allow the cook to control the state of cooking and functions of the invention. 5) Device according to one of the preceding claims characterized in that it comprises a protective screen with capillary effects (25) which is placed on two rails (26) in front of the infrared cooking emitters (3). This screen (25) is constructed using a frame on which is fixed a stainless steel mesh woven into small holes of 1m / m2 which trap the projections of grease and other by capillarity, and are immediately destroyed by pyrolysis due to the heat of the infrared rays.