FR3084825A1 - COOKING DEVICE WITH BLOWN AND BRAZED HEAT - Google Patents

Abstract

The cooking device (1) comprises a food support (G) shaped to receive and support food during cooking; a frame (C) having a lower part (3) adapted to rest on a use surface (4); fixing means (F) for positioning the food support (G) on the frame (C) in at least one cooking position; and a heat source (S) positioned between the cooking support (G) and the frame (C) by defining with the cooking support (G) an intermediate space (I). The cooking device further comprises an air circulation means (H) arranged in the intermediate space (I) and suitable for mixing the air located in the intermediate space (I) in order to obtain a blown heat for homogeneous and optimal cooking. The air circulation means is a propeller (H) formed of radial blades (A) arranged in a star along an axis of rotation parallel to the longitudinal axis of the cooking device (1).

Description

Blown and stirred heat cooking device The present invention relates to a blown and stirred heat cooking device.

It finds general application in the field of cooking devices and more particularly those which are intended to be used outdoors, such as for example barbecues.

In known cooking devices, nothing is specifically provided for stirring and the distribution of heat in order to obtain a homogeneous and optimal cooking of the food.

The problem posed by the Applicant is precisely to provide a cooking device which allows stirring and a satisfactory distribution of heat for a homogeneous and optimal cooking of the food.

The present invention provides a solution to this problem as well as others.

It relates to a cooking device comprising:

- a food support shaped to receive and support food during cooking;

- a frame having a lower part adapted to rest on a surface of use;

- An attachment means for positioning the food support on the frame in at least one cooking position; and

- a heat source positioned between the cooking support and the frame, defining with the cooking support an intermediate space.

According to a general definition of the invention, the cooking device further comprises an air circulation means arranged in the intermediate space and suitable for mixing the air located in the intermediate space in order to obtain a blown heat brewed for homogeneous and optimal cooking.

In practice, the air circulation means is a rotor of a propeller formed of at least one radial blade arranged along an axis of rotation parallel to the longitudinal axis of the device.

Surprisingly, the Applicant has observed that the rotational movement of the blades of the propeller not only generates a blown and stirred heat inside the intermediate space thus defined between the cooking medium and the source of heat but also forms an at least partial screen against the flame of the heat source, which makes it possible to protect the food from the flames of the heat source without affecting the transmission of heat.

According to particular embodiments, the device comprises one or more of the following characteristics, taken alone or in any technically possible combination:

- the propeller is autonomous and the movement of the blades of the propeller is generated by the upward flows of hot air thus created by the heat source;

- the propeller is mounted integral with the cooking support;

- The propeller is associated with a drive means belonging to the group formed by a mechanical drive, a drive by air flow, a drive by fluid flow; flavored fluid flow training;

- The cooking device further comprises a double shell tank forming a kettle arranged near the heat source to produce steam;

the material of the propeller blades belongs to the group formed by ceramic, stainless steel sheet food, cast iron, stone or equivalent material;

- the cooking support belongs to the group formed by grid, plancha, wok; brooch;

- The fixing means comprises three cylindrical parts of different diameter, the lower rod-shaped part being intended to pass through the peripheral lateral wall of the hollow body of the cooking device, the intermediate part being hollow to receive the upper part in the event of interlocking and the upper part being adapted to support a tongue to act as a handle in order to support the cooking support.

Other advantages and characteristics of the invention will appear on examining the description and the drawings in which:

- Figure 1 is a perspective view of a cooking device, without propeller, in the open state and with an interchangeable cooking sub-assembly in the retracted position in which it is in longitudinal alignment with the cooking support;

- Figure 2 is a perspective view of a mast for fixing a cooking accessory;

- Figures 3 and 4 schematically show different examples of fixing cooking accessories;

- Figure 5 is a view of the cooking device of Figure 1 equipped with a propeller according to the invention, with the cooking subassembly in the laterally offset position;

- Figure 6 illustrates a propeller arranged under the cooking support according to the invention with a cooking device in the closed state;

- Figure 7 schematically shows a cooking device equipped with a propeller with the cooking support and a fire stop-in accordance with the invention; and

- Figure 8 shows schematically the propeller placed in the intermediate cooking space seen from below without the cooking support according to the invention; and

- Figure 9 shows schematically the propeller of Figure 8 seen from above in accordance with the invention.

Referring to Figure 1, there is shown a cooking device 1 which comprises a hollow body frame C of substantially tubular shape in asymmetrical diabolo with inverted cones 2 and 3, oriented vertically. The cooking device 1 is designed to rest on its base on a surface such as the floor 4. The device 1 is in the open state (doors not shown open). For all practical purposes, the door mechanism is that described with reference to patent EP-B1-2445381 filed in the name of the Applicant.

A food support G (Figures 3 and 4) is provided to receive and support food to be cooked. The food support G is designed to be positioned in a cooking position by a fixing means F (described in detail with reference to FIG. 2) in a cooking space delimited by the hollow body C of the cooking device 1.

The food positioned on the food support G is cooked thanks to the heat emitted by a heat source S provided below the food support G and at a distance therefrom by defining an intermediate space I.

The food support G is a substantially circular grid. In other embodiments not shown, the food support G can be a grid of square, rectangular shape or of any other shape. Alternatively, the food support G is a plancha, a spit support, or a wok.

The heat source S belongs to the group formed by a coal or other solid fuel fireplace; gas burner; electrical resistance.

The fixing means F may consist of protrusions (not shown) provided on the inside of the rigid lateral envelope E of the hollow body C of the cooking device 1 and on which the food support G.

In an advantageous variant (Figures 3 and 4), the fixing means F comprises at least one mast for fixing to one or more stages. Each stage comprises a body 12, a hollow female end piece 14 formed in the body 12 and a male end piece 10 in the form of a projecting rod. The male end piece 10 is adapted to engage in a window O formed in the peripheral side wall 20 of the hollow body C of the cooking device 1. With reference to FIG. 1, 4 windows O have been shown, individualized in 01 to 04.

Advantageously, the male end piece 10 is also suitable for engaging in the female end piece of a lower stage in the event of two stages nesting one in the other.

In practice, the male endpiece 10 is of the smallest diameter. Part 10 is full and forms a rod 11 intended to pass right through the edge 20 of the rigid lateral envelope E of the hollow body C of the device 1.

The body 12, also called the intermediate part, has a diameter greater than that of the lower part 10. The intermediate part 12 is hollow and intended to receive the rod 11 of another mast in the event of stacking / nesting of mast one inside the other (figure 4).

The female end 14, also called the upper part 14, has a diameter greater than that of the intermediate part 12. The part 14 is hollow. It is intended to receive the intermediate part 12 in the event of stacking (nesting) of several masts F1, F2, F3 and F4 as illustrated in FIG. 4. The free end 15 of the upper part 14 includes recesses 16 for the fixing by screw V of a tongue L. The tongue L forms a handle for supporting cooking accessories, in particular the food support G which will be described in more detail below.

The fixing means F can be used to support one or more accessories or cooking utensils belonging to the group formed by firewall P, serving tray D, cooking support G and other cooking utensils / accessories.

The mast F can be used with a single tongue L so as to support a single accessory. For example, with reference to FIG. 3, the fire screen (firebreak) P is supported by a single mast F by means of a tongue L. For its part, the cooking grid G is supported by an arrangement with two masts F1 and F2 stacked one inside the other to allow the cooking grate G to be supported at a height greater than that of the fire screen (Figure 3). Similarly, the service trolley D is supported by an arrangement with two masts F1 and F2 stacked one inside the other and placed near the fixing of the cooking grate G on the rigid edge 20 of the lateral envelope E of the hollow body of the cooking device 1.

Alternatively (Figure 4), the cooking accessories P, G and D are supported by an arrangement with four masts F1 to F4, stacked in each other with the mast F1 associated with the firewall P via the tongue L1 , with the mast F2 associated with the cooking grid G via the tongue L2 and the masts F3 and F4 associated with the serving table D via the tongue L3. Here, the rod 11 of the mast F1 crosses the edge 20 of the lateral envelope E of the hollow body C of the cooking device. Other configurations and layouts are of course possible with stacks of one or more F poles.

Preferably not limiting, the cooking device 1 comprises several masts F, some of which can perform the function of supporting utensils or accessories outside the cooking space and others can perform the function of supporting other accessories and cooking supports in the cooking space according to the options, utensils and accessories available to the user.

Advantageously, the mast F can be mounted so that it can move the cooking accessories, in particular the cooking support G from a cooking position to a non-cooking position and vice versa.

The mast F may also be subject to vertical translation. Height adjustment of the masts can be achieved by a manual or motorized mechanism (not shown).

The material of the mates F belongs to the group formed by ceramic, stainless steel sheet food, cast iron, stone, or equivalent material meeting similar or superior characteristics.

Thanks to the fixing mechanism F thus described, the cooking appliance 1 is adaptable to any type of heat source. It uses a minimum of space for maximum cooking capacity. It offers punctual, sequential and / or simultaneous use of one or more cooking accessories (grid, plancha, wok, spit and / or functions (firebreak, serving)). This results in an optimization of the production capacity per household and in fact guarantees perfect mastery of the different types of cooking with ease.

Referring to Figures 5 to 9, the cooking device 1 is equipped with a propeller H disposed in the intermediate space I delimited by the cooking support G and the heat source S. The propeller H is here a means of circulating clean air to stir the air located in the intermediate space I in order to obtain a blown and stirred heat for a homogeneous and optimal cooking. In practice, the propeller H is formed of at least a blade or fin A, radial, and arranged in a star along an axis of rotation parallel to the longitudinal axis of the cooking device 1.

The material of the blades A of the propeller H belongs to the group formed by ceramic, sheet steel, food-grade stainless steel, cast iron, equivalent material having similar or better characteristics.

The shape of the blades A is advantageously chosen to stir the air effectively, for example in the form of a spoon.

Surprisingly, the Applicant has observed that the rotational movement of the blades of the propeller not only generates a blown and stirred heat inside the intermediate space I thus defined between the cooking support G and the heat source S but also forms an at least partial screen against the flame of the heat source S. As a result, the blades protect the food from the flames of the heat source S without affecting the transmission of heat. Advantageously, the arrangement of the blades is chosen to recover the cooking residues which fall from the cooking support G. The propeller H then acts as a filter and as an anti-flame and anti-burnt fat screen. Alternatively, a fiberglass screen (not shown) can be placed between the grid G and the propeller H in order to stop the cooking residue before falling on the propeller.

According to one embodiment of the invention, the propeller H is autonomous. The movement of the blades A of the propeller H is then generated by the upward flows of hot air thus created by the heat source S.

In practice, the propeller H is mounted integral with the cooking support G, for example by connecting a hub M of the propeller H to the cooking grid. A ball bearing (not shown) can be incorporated to facilitate the rotational movement of the propeller blades.

Alternatively, the propeller H can be non-integral with the cooking grid and fixed by a mast-type fixing means F dedicated to the propeller.

According to another alternative (Figures 5 to 9), the propeller H is suspended using a mounting for fixing the propeller in the intermediate space I, said mounting comprising at least two hollow tubes 100 and 104 arranged in a cross and each extending on either side of the cooking hearth, the hub M of the propeller H being placed in the center of the cross 107.

The hollow tube 100 includes a tip 101 which passes through the flange 110 while diametrically opposite the tip 103 passes through the flange 110 of the frame.

Similarly, the hollow tube 104 includes a tip 1013B which passes through the flange 110 while diametrically opposite the tip 106 passes through the flange 110 of the frame.

Very advantageously, a pommel 105 is fixed to the lower base of the hub M under the blades A of the propeller H. The pommel is equipped with a plurality of nozzles B suitable for projecting an air flow, a flow of fluid, a flow of vapor, a flow of gas, a flow of flavored fluid, said flow being conveyed from a source to the nozzles via the hollow tubes 100 and 104.

In practice, the knob 105 includes three rings of nozzles B, the nozzles of the first ring are individualized at B11 to B12. They are oriented horizontally for horizontal flow projection.

The nozzles of the second ring are individualized in B21 to B22. They are oriented at a positive angle to the horizontal (for example + 45 °) for an upward flow projection.

The nozzles of the third ring are identified in B31 to B32. They are oriented at a negative angle to the horizontal (for example -45 °) for a downward flow projection.

In addition to the hot air flow generated by the heat source, the propeller H can also be associated with a mechanical drive means of the chain, rack and pinion, transmission type (not shown).

Referring to Figure 8, there is shown another drive mode of the propeller H in which the propeller H is driven by a flow system ai, fluid, or gas using two tubes hollow 40 and 41 arranged vertically.

According to another alternative (not shown), the cooking device can be equipped with a blower / ventilation device arranged in a ring all around the cooking hearth with nozzles horizontally oriented at 360 ° for spraying / spraying / pulsing an air flow, a gas flow, and / or a fluid flow on the blades A of the propeller.

For example, the nozzles B are formed in a crown arranged at 360 ° around the open hearth at the intermediate space I delimited by the cooking grid G and the heat source S.

The nozzles B can be fixed or adjustable.

As a variant, the nozzles can be associated with a control system which controls the opening / closing of the nozzles B. Thus, the flow thus pulsed by the nozzles can be controlled, oriented and variable in power and direction.

The Applicant has surprisingly observed that the nozzles can be oriented in different orientations and that by controlling the orientation of the nozzles one can obtain different surprising and advantageous effects.

For example, by orienting the nozzles at 90 ° relative to the horizontal axis, it is possible to obtain a vertical air curtain forming a virtual cylindrical chimney.

In another example, by orienting the nozzles at + 45 ° relative to 5 the horizontal axis, a conical chimney is obtained.

According to yet another example, by orienting the nozzles at -45 °, a breath of hot air is generated on the heat source (embers).

A turbine (not shown) can supply the nozzles B thus distributed around the intermediate space I via an inlet pipe (not shown 10). The turbine can push hot air through the nozzles B.

Alternatively, the hollow body C is double-shell (not shown) to form a reservoir of water or fluid. The turbine then projects a water vapor and / or a fluid which can be flavored in order to offer different cooking and flavor variants.

Claims (10)

claims 1. Cooking device (1) comprising: a food support (G) shaped to receive and support food during cooking; - a frame (C) having a lower part (3) adapted to rest on a use surface (4); - an attachment means (F) for positioning the food support (G) on the frame (C) in at least one cooking position; and - a heat source (S) positioned between the cooking support (G) and the frame (C) by defining with the cooking support (G) an intermediate space (I), - characterized in that it further comprises an air circulation means (H, B) arranged in the intermediate space (I) and suitable for blowing and mixing the air located in the intermediate space (I) so to obtain a blown and brewed heat for a homogeneous and optimal cooking. 2. Device according to claim 1, characterized in that the air circulation means is a propeller (H) formed of at least one radial blade (A) rotatably mounted along an axis of rotation parallel to the longitudinal axis of cooking device (1). 3. Device according to claim 2, characterized in that the propeller (H) is mounted integral with the cooking support (G). 4. Device according to claim 2 or claim 3, characterized in that the propeller (H) is autonomous and the movement of the propeller (H) is generated by the upward flows of hot air thus created by the source of heat (S). 5. Device according to claim 2 or claim 3, characterized in that the propeller (H) is rotated by a drive means belonging to the group formed by mechanical drive, drive by projected air flow, drive by projected fluid flow; drive by flow of sprayed flavored fluid. 6. Device according to any one of claims 2 to 5, characterized in that it comprises a mounting for fixing the propeller in the intermediate space (I), said mounting comprising at least two hollow tubes arranged in a cross and each extending on either side of the cooking hearth, the propeller hub being placed in the center of the cross. 7. Device according to claim 6, characterized in that it further comprises a pommel fixed to the lower base of the hub under the blades of the propeller, the pommel being equipped with a plurality of nozzles suitable for projecting a flow of air, a flow of fluid, a flow of vapor, a flow of gas, a flow of flavored fluid, said flow being conveyed from a source to the nozzles via the hollow tubes. 8. Device according to claim 7, characterized in that the pommel comprises three rings of nozzles, the nozzles of the first ring being oriented horizontally for a horizontal projection of flow, the nozzles of the second ring being oriented at an angle positive with respect to the horizontal for an upward flow projection, and the nozzles of the third ring being oriented at a negative angle with respect to the horizontal for a downward flow projection. 9. Device according to any one of the preceding claims, characterized in that it further comprises a ring of nozzles (R) disposed around the open hearth at the intermediate space (I) delimited by the cooking grid ( G) and the heat source (S). 10. Device according to claim 9, characterized in that it further comprises a nozzle control system capable of controlling the opening / closing of the nozzles (B), their orientation, as well as the power of the flow thus pulsed by the nozzles.