GB2527568A

GB2527568A - A barbecue

Info

Publication number: GB2527568A
Application number: GB1411365.8A
Authority: GB
Inventors: Arthur John Combe
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-06-26
Filing date: 2014-06-26
Publication date: 2015-12-30
Also published as: GB201411365D0

Abstract

A barbecue 1 is disclosed comprising a cooking zone 2 for receiving food to be cooked and a heat source zone 4 positioned below the cooking zone. The two zones are movable relative to each other in a plane perpendicular to the major axis 10 of the barbecue. This movement may comprise rotation of either the cooking zone or the heat source zone, or both, about the major axis, possibly driven by a motor 11. The motor may be disposed above the grill, with a heat shield to prevent overheating. The height of the firebox may be adjustable to alter the separation between the food tray and the burning fuel. The stand of the barbecue may comprise a single leg column 6 with a foot assembly 8 at its base. A method of barbecuing is disclosed using the apparatus previously described.

Description

I

A Barbecue This. invention relates to a barbecue, in particular an automated barbecue for residential use.

Barbecues are used worldwide and are a traditional method of cooking food over indirect heat from a fuel (usually but no exclusively, a high smoking fuel) whereby the foodstuff is located remote frcm the flame generated by the fuel.

There are many typ..s.0? barbecue equipment ranging from, the traditional arrangement which uses wood or charcoal as the fuel., gas: fired barbecues which have recently become popular due to the abtlity to instantly adjust the level of heat suited to the type of food to be cooked and disposable tray varieties Each of these barbecues comprises a heating zone and a cooking zone positioned above the heating zone. During the cooking process the cooking grill is usually fixed in position, Current designs allow for the cooking tray to be moveable relative to the heat source so as to vary' the: distance of the: foodstuff to be cooked from the heat source, but the grills are usually moved prior to commencing the cooking process and restricts the amount of separation between the cooking tray and the heat source because of awkward cooking heights.

When cooking meat, for example, it is preferable to reduce the amount of contact between the flames and the outer surface of the meat since such contact causes overcooking of the external surface of the meat, and an undercooked interior over the same timescale. This leads to inedible foodstuff, and can cause sickness for those of us that proceed to eat foodstuff of this state. Further, even in the case. that the interior of the food is cooked sufficiently, burn.t food can produce what are believed to be cancer<ausing: chemicals, for example heterocycho arnines (HOAs) and polycyclic hydrocarbons (PAHs) Therofoe, the mnimisation of consumpton of burnt food or food heated over a high heat is advised.

To minimise the contact of the flame with the outer surface of the foodstuff when using the charcoal or another fuel as the source, the charcoal is usuafly preheated prior to adding the foodstuff on the cooking rack. Therefore, the flames. hve usually died down prior to placing the food on the. rack.

HOwever, as the foodstuff is cooked the fat from., for example, the me.t drops through the rack and: makes.co: tact with the heat source which can cause the flaring of a flame which can make contact with the foodstuff.

The temperature of the barbecue is more easily controfled when using a gas barbecue, but the same problem associated with heat spots are experienced as with. the more traditional styli. barbecues, Whilst it is also known to heat foodstuff, in particular meat, via a rotisserie arrangement, whereby the meat is attached to a spit and rotated above a heat source so as to cook each side of the meat evenly, the position of the longitudinal axis of the spit remains fixed in relation to the heat source.

Therefore, the dripping of the fat creates the same hotspots that cause the flaring of flames. Whilst the rotation of the spit can be automated, the unpredictable nature of the hotspot generation lends the rotisserie system to be preferably rotated by hand, so as to control the chaffing ci the meat.

Embodiments of the p:resent invention are derived from the reatisation that there exists the need to provide a barbecue that removes or at least mini.mises the problematic heat hotspots resulting from the drippin.g of fat from the food to be heated, whUst offering an easy to implement and versatHe arrangement providing th.e ever cooking of the foodstuff so as to minimise wastage o the food and minimise adverse impact of the, food to. a person's health Further a more ergonomic arrangement is required that allows for the distance between the heat source and the cooking zone to be adjusted whilst maintaining a ccnven'ient cooking height for the chef.

Therefore, the present invention and its embodiments are. intended, to address at least some of the above described problem's and desires.

According to a first aspect of the invention there is provided a baroecue for cooking foodstuff comprising a cooking zone for receiving foodstuff to be cooked'; a heat source zone positicned below and spaced apart from the cooking zone along a major axis of the' barbecue; wherein the cooking zone and the heat source zone are configured to be moveable relative to eachother along a plane a'tanged perpendicular to the major axis of the barbecue.

The heat source zone may be operable to emit heat towards the cooking zone. Such an arrangement prevents the generation of heat hotepots and/or the generation of Barnes caused by the dripping of fat onto a constant region of the heat source: zone.

The ccoking zone and the heat source zone may be vertically spaced by a predetermined thstance.

The P eterrnined distance between the cooking zone and the heat source zone may be adjustable. This enables the distance betv eon the cooking zone and the heat source zone to he fricreased, which can also help to minimise the generation of hots.pots. Also the foodstuff can be cooked by the smoke since the flames cannot reach the foodstuff due to the increased, separation beeen.

th.e cooking zone and the heat source zone.

The cooking zone and the heat source zone may be arranged substantially parallel to eachother. This optimises the amcunt of heat radiating from the heat source zone and received by the cooking zone, which advantageously speeds up the cooking process.

The food receMng zone may be a substantially planar surface. This maximises the surface area, for receiving foodstuff..

The food receiving zone may be a tray or rack.

The heat source zone may be a tray for receivIng a combustible material..

For example charcoal Is commonly used in such appllcations.

The heat source tray may be connected to at least one tube that is moveable along at least one support leg.01 the barbecue for varying the height of the heat source. try relative to the cooking tray or rack.

The barbecue may compriEe a toot assembly comprising a base support from which the at least one support leg extends u.pwardi' therefrom.

The heat source tray may be positioned intermediate the cooking tray or rack and the base support.

S

The tube may be skdeably mounted on the at least one support leg.

The tube and at least one support leg may have respective parts ci a cooperable fixing mechanism: fo.r releasably fixing the support member and the tube into a. fixed posftion.

the relative movement between the cooking zone and the heat so woe zone s a rotattcnal movement.. This ensures that any fat dripping from, for example meat placed fr the cooking zone, comes ntb contact with various regions of the heat sowce located in the heat source zone.

The barbecue may comprise a metor for causing the. rctational movement of the cooking zone and! or the heat source zone.

The motor for driving the rotation ot the cooking zone may be located above the cooking zone and a heat shield is arranged intermediate the cooking zone and the motor The heat shield protects the motor and its associated electronics from. the heat generated at the heat source zone and directed towards the cooking zone.

The cooking zone and the heat source zone may have a common rotational axis.

The rotational axis of the tray may be located at the centre of the cooking zone and or the heat source zone, This maximises the area of the cooking zone in which the heat can be transferred.

The heat source zon.e may be fixed and the relative movement s caused by rotational movement of the cooking zone.

The heat source zone may be fixed and the relative movement is caused by rotational movement of the cooking zone about an axis.

The cooking zone may rotates in a first rotational direction and the cooking zone rotates in a second rotational direction..

Alternatively, the cooking zone and the heating zone may be rotated in the same rotational direction, but at different angular speeds..

There may further comprise a controller for controffing relative movement between the cooking zone. and the heat source. zone when cooking. the foodstuff.

This enables the preferred method of creating the relative movement between the heat source tray and the cooking hay to.. be selected.

There may be included a fan for drawing air towards the cooking zone so as to form an air curtain The air curtain beneficially directs smoke towards the foodstuff located in the cooking zone.

The relative movement between the cooking zone and the heat source zone may be automated For example, a temperature feedback loop may be included as part. of the controller logic, whereby a series of temperature sensors may be applied to the heat source tray and the relative movement between the cooking zone and the heat source zone may be actuated O.fl: detection of a temperature differential exceeding a predetermined value.

According to a fuitner aspect of the invention there is provided a method of barbecuing comprising: placing foodstuff in a cooking zone of a barbecue, the heat. source zone being positioned below and spaced apart from the cooking zone along a.

major axis of the barbecue; and moving the cooking zone relative to the heat. source zone, the relative.

movement being along a. p:lafle arranged perpendicular to the major axis f the barbecue.

The. rrovement m8y be.. rotational movement.

Whilst the inventon has been described above it extends to any inventive combination cf the. features set. out above, or n the foH.owEng description, drawings or claims For example, any features described in relation to any one aspect of the invention s understood to be disclosed also in relation to any other aspect. of the. invention.

The invention wifl now be described, by way of example only, with reference to the accompanying drawings, in which Figure 1 is a side view of a barbecue in accordance with the first embodiment of the invention; Figure 2 is a side view of a barbecue in accordance with a second 1.5 embodiment of the invention; Figure 3 is a schematic view of the heat source tray and the base assembly; Figure 4 is a schematic view of the cooking tray assembly, and Figure 5 i.s a schematic view of a barbecue. in accordance with a. third embodIment of the invention Referring firstly to Figure 1, there is shown a barbecue I having a cooking zone 2, for example a cooking tray 2a having a substantially planar surface 3 for receiving the foodstuff (not shown) to be cooked. A heat source zone 4, for example a heat source. tray for holding a heat source (not shown)., is positioned below and spaced apart from the cooking zone along a major axis of the barbecue The heat source, for example a combustable matenal such as charcoal is operable such that once fit the heat source zone emits heat towards the cooking. zone 2..

The cooking zone 2 and the heat source zone 4 are. configured to be moveabie relative to each other along a plane a. .rng:ed perpendicular to the major axis of the 1 becue 1. The cooking zone 2 and the heat source zone 4 are vertically spaced by a predetermined distanced and substantially arranged in parallel This predetermined distance is adjustable, such that the spacng between the cooking zone 2 and the heat source zone 4 can be increased, or decreased without affecting the positioning of the foodstuff being cooked in the cooking zone 2.

The heat source tray 4a has a tube 5 extending from. its base, The tube 5 is receivable in and moveable along a support leg 6 of the barbecue 1. permitUng line ar movement along a vertical axis for varying the height of the heat source tray relaffve. to the cooking tray 4a.. The support leg 6 houses a mechanism for rastng and lowering the tube S and consequently the heat source tray 4a The tube 5 is slideably mounted on the external surface of the support leg 6. The.

support leg 6 is termtnated by a base support 7 so as to form a foot assembly 8 of the barbecue. Therefore, the support leg 6 extends upwardly from the base support I and the heat source tray 4a is postioned intermediate the cookng tray 2a and the base support 7. Support tubes 9a 9b connect the cooking tray 2a to the top end of the base support 7.

in use, the relative movement of the cooking zone 2 and the heat source zone 4 is a rotational movement. The cooking zone 2 i:a positioned at a fixed height and is rotatable mund a central pivot point 10 about which is located a mechanism (not shown) for rotating the cooking tray. The heat source zone 4 and the cooking zone 2 have a common axis 10, therefore the heat source zone 4 is also connected to the tube 5 of the. barbecue I at a central point, in Figure 1, the heat source zone 4 is fixed and the relative movement is caused by rotation of the cooking zone.2. activated by a. motor 1.1 located above the cooking zone 2 In this arrangement the height of the cooking zone 2 is fixed and the rotating cooking tray 2a can be stopped and started vie use of a user interface and switching arrangement (not shown).

In Figure 2, however, the cooking zone 2 is fixed into position and the relative movement is caused by rotation of the heat source zone 4,. This enables a Ian 12 to be applied which draws air towards the cooking zone 2 so as to create an air curtain which directs smoke upwards and away from people standing around the barbeque When charcoal is the heat source, the air curtain also beneficially draws the charcoal smoke towards the cooking, tray 2a allowing.

for the user to create a greater separation between the cooking zone 2 and the heat source zone, thereby reducing the effect of radiant heat on the cooking process This allows the charcoal smoke to permeate the food adding greatly to its flavour. The direction of the air may be aided by use of an air guiding means.

The relative rotation applied as the food is being heated and as depicted in both Figuies 1 and 2 are contro1led by a controller (not shown) so as to automate the process.

In Figure 3 there is shown a heat source assembly having a motor iS located tcwards the base of the support leg 6 coupled to an end 14a of a.

threaded rod 14. The other end 14b of the threaded rod 14 is connected to the base of the heat source tray 4a The couphng between the motor 13 and the threaded rod 14 indudes a nut or thread hole 15 and a thrust bearing 16. The.

support tubes 9a, 9b can be used as guides. for the heat source tray 4a, whereby the linear bearings 17a, iTb position the heat source tray 4a In the horizontal plane.

In Figure 4, there is shown the rotating cooking tray asembIy 2a, A motor ii is located above the cooking tray 2a having a shaft 18 couphng co-operable with a thrust bearing 19 for transferring a rotational movement to the cooking tray 2a A heat barner or shield 20 is positioned between the heat source tray 4a and the motor 11 so as to protect the motor 11 and its asociated electionics from the heat applied to the cooking zone 2 Vhs cooking tray 2a has a raised tIm. 21 and an aperture 22 into whIch the.

motor housing I Is is arranged and connected. The arrangement provIdes an annulus region 23 for receiving foodstuff to be cooked The heat shield 20 is positioned at the lower end of the motor hou&ng ha. A plate 24 arranged within the motor housing 11 a for attaching the motor 11 and the supporting arms 20. 9a, Sb which carry the signs electronics, The lower end of the, supporting arms 9a, b are connected to the top of the support leg 6. The shaft 18 shown to be attached to the top of the motor housing I Ia Therefore rotation of the shaft causes rotation of the motor housing ha, which in turn causes rotation of the 1: cooking tray 2's to which it is affixed.

In Figure 5 there is shown a barbecue 1 whereby the backbone of the raising and towering mechanism is arranged at one sid.e edge, rather than akng a central axis of the barbecue I In this arrangement the cooking tray 2a is fixed In position and the heat source tray 4a is placed below the cooking tray 2a The heat source tray 4a is spaced apart from the axis via an intermediate horizontal arm 25. The rotational a is of the heat source tray is perpendicular to the 1: longitudinal axis of the horizontal arm. The base 26 extends below and spaced apart from the heat source tray 4a and acts as a counter balance Altematwely, the side axis or backbone of the barbecue may be attached to a wall, or other support means, removing the need for base 26.

The relative rotation between the cooking zone 2 and the heat source zone 4 prevents or minimises the generabon of flames and or heat source hot spots which results fiom the dripping of tat onto a constant region of the heat source. This, as a result:, reduces the possibility of food being burnt. Further the barbecue offers a fixed height cooking surface, which still has the ability of being variably and relatively spaced with respect to the heat source and allows for a greater distance beeen the heat oume and cooking tray to be achieved.

Achieving a greater separation between, for example a charcoal source and the cooking tray allows the food to be cooked by the charcoal smoke rather than the radiant heat of the coals. This has been found to improve the cooked taste: significantly.

Various modifications to the principles described above would suggest themselves to the skilled person. For example, the tube 5 and the heat source 12.

tray 4a may be an integrate.d unit or the tube 5 and the tieat scurce tray'4a may be separate and distinct elements that are connected together.

Multiple tubes may be applied, rather than one central tube 5' positioned along the centraF longitudinal avis of the barbecue. These can be received by and cooperable with an equal number of multiple support legs 6.

The central axis of rotation: f the cooking tray 2a may be offset from that of the heat source tray 4a, although this, would take lànge.r for the foodstuff to I: cook as it is moved away from the Mat: source zone.

The air curtain effect may be arranged S an &ternaiive means, for example pressurised.airfrorn a pressurised container may be applied, rather than air directed via a fan.

Instead of a cooking tray 2a the cooking zone 2 may be formed of a rack or o.t:her suitably arranged surface for receiving foodstuff to be cooked.

The relative movement between the cooking tray 2a and the heat source tray 4a may not be rotational and may instead be a linearly reciprocating movement, or another more complex movement, whereby the positioning is supplied by a random selection process.

instead of elmer the cooking zone 2 or the heat source zone 4 bein.g fixed in position the cooking zone 2 and the heat source zone 4 may be both rotated, 2.0 only in opposite directions.. Alternatively, both the cooking: zone. and the heat source zone may be rotated in the same direction, but with differing angular speeds.

The tube 5 need not move along the external surface of the support leg 6 in a telescopic manner and may, instead move within the upport leg 6,

U

Alternatively to the cooking tray 2a and the motor' hou&ng ha being: separate and dIstinct elements that are connected together, they may be an ntegral unit, whereby the cooking tray 2a has a top hat profile Alternatively the tube and support. leg 6' are simply covers, that protect The inner workugs of the mechanism for raistng and lowering the tube 5 from the environment An alternahve to using support ubes 9a, 9b to locate the heat source tray in the horizontal plane is to use precision concentric tubes.

As an alternative to using an electric motor 11, the relative movement between the cooking zone 2 and the heat source zone 4 can be provided by hand or by a hydraulic ram if preferred For the former alternative, a handle and gear mechanism or arrangement (nct'shown) may be provided.

The tube S and the support leg $ have respective parts of a c&operable fixing mechanism attached thereto The fixing mechanism is arranged to releasably fix the su:ppo*rt member 6 and the tube 5 in a fixed position. 1:

Claims

CLAIMS1. A barbecue for cooking foodstuff comprising: a cooking zone fcr receiving foodstuff to be cooked; a heat source zone positioned below and spaced apart from the cooking zone along a major axis of the barbecue; wherein the cooking zone and the beat source zone are configured to be moveabe relative to eac.hother along a plane. arranged perpendicular to.the major axis of the barbecue.
2. A barbecue according to claim 1, wherein the cooking, zone and the heat source zone are vertically spaced by a predetermined distance.
3 A barbecue according to claim 2, wherein the predetermined dFstance between the cooking zone and the, heat source zone is adjustab'e.
4. A barbecue according to any preceding claim, wherein the cooking zone and the heat source zone are arranged substantially parallel to eachother, A barbecue according to any preceding claim, wherein the food receiving zone is a substantially planar surface..6 A barbecue accord'ng to any preceding claim, wherein the food receiving zone. is a tray or rack.7'. A barbecue according' to any preceding claim, wherein the heat: source zone is a tray for receiving a combustable. materiaL B. A barbecue according to claim 7 when dependent on claim 6, wherein the heat source fray is connected to at least one tube that is moveable along at least one support leg of the barbecue for varying the height of the heat source tray relative to the cooking tray or rack.9 A barbecue according to claim 8, further comprising a foot assembly comprising a base support from which the at least one support leg extends upwardly therefrom.ICLA barbecue. according to claim 9, wherein the heat source tray is positioned intermediate the cooking tray or rack and the base support i1.A barbecue according to claims 8 to 10, wherein the tube is slideably mounted on the at least one support leg.12..A barbecue according to claim 11 wherein the tube and at least one support leg have, respective parts of a: cot perabie fixing mechanism for reteasably fixing the support member and the tube into a fixed position.13 A barbecue according to any preceding claim, wherein the relative movement between the cooking zone and the heat source zone is a rotational movement.14.A barbecue according to daim 13, further comprising a motor for causing the rotational movement of the cooking zone and! or the heat source zo.ne' 15.A barbecue according to claim 14, wherein the. motor for driving the rotation of the cooking zone is located above the cooking zone and a heat shield is arranged intermediate the cookin.g zone and the motor.16 A barbecue according to claims 13 to 15 wherein the cooking zone and the heat source zone have a common rotational axis.I TA barbecue accordin.g to claims 13 to 16, wherein, the rotational axis of 1: the tray is located at the centre of the cooking' zone and or the heat source zone.18.A barbecue according to claims 13, to 16', wherein the heat source zone is fixed and the relative movement is caused by rotational movement of the cooking zone.19.A barbecue according to cI ims' 13 to' 16, herein the heat source zone is fixed and the relative movement is. caused by rotational movement of the cooking zone about an axis.20.A barbecue according to claims 13 to 16 wherein the cooking zone rotates in a first rotational direction and the cooking zone' rotates in a second rotational direction.21 A barbecue accorthng to claims 13 to 16, wherein the cooking zone and the. heating zone are rotated in' the same rotational' direction, but at different angular speeds.22.A barbecue according to any preceding claim wherein there further comprises a controller for controlling relative movement between. the.cooking zone and the,' heat source zone when cooking the foodstuff.23,A barbecue according to any preceding claim wherein there is included a fan for drawing air towards the cooking zone so as to form an an curtain 24 A barbecue according to any preceding claim, wherein the relative mcvem!,nt between the cooking zone and the heat source zone is' automated.25. A method of barbecuing comprising: 1.7 placing foodstuff in a ccoidng zone of a barbecue, the heat sourceS zone being postioned b&ow and spaced apart from the cooking zone along a major axis of the barbecue; and moving the cooking zone. relative to the heat source, ZOt1 the relative movement being along a plane arranged perpendicular to the major axIs of the barbecue.26 A method according to claim 25, wherein the movement is rotational movement.27. A barbecue with reference to the accompanying text and drawings.28. A method with reference to the accompanying text and drawings..