RU173882U1 - KOVALENKO FURNACE - Google Patents

Abstract

The technical solution relates to the field of domestic cooking devices and is intended for cooking, both outdoors and indoors. The technical problem solved in the proposed technical solution is to expand the functionality and improve the operational characteristics of the device. The Kovalenko furnace contains a housing (frame) , ventilated facade, firebox-oven, chimney, gates, grates, ash box with blower door, oven compartment with cast-iron stove and door, oven cover, damper, hinges, handles, exhaust ki for drying products, with an ash box under the firebox, in the bottom of the firebox-oven there is a through hole, top closed with grates, bottom with a blower door, top of the firebox-oven is closed with lids that are fastened to the metal frame of the firebox with hinges the ovens, and the lids are equipped with handles with stops that are attached to the handles in such a way that they allow the oven lid to be fixed in the raised state, an oven compartment is connected to the furnace-oven through the damper, the upper surface of which is uet cast iron plate with a hole and rings for mounting utensils, compartment attached to the furnace chimney, which is equipped with damper for regulating thrust, vertical surface of the furnace attached to the frame are shielded ventilated facade. 1 ill.

Description

The technical solution relates to the field of domestic cooking devices and is intended for cooking, both in the open air and indoors.

From Wikipedia, the free encyclopedia (http://ru.wikipedia.org/wiki/%D0%A2%D0%B0%D0%BD%D0%B4%D1%8B%D1%80) [1], the definition is known: tandoor (tanur, tonir, tone) is an oven for baking national types of bread or pies. It is a large ceramic vessel (hemisphere with a volume of 0.25 to 1 cubic meter) with a round opening in the wall or bottom (circle diameter from 0.5 to 0.7 m). It is traditionally installed in the courtyard on the clay platform with the bottom up. The walls outside are coated with a thick layer of raw clay. This is done to increase the heat capacity of the furnace. Before use, the tandoor is heated hot with wood or brushwood. The laying of firewood, the extraction of ash and the planting of bread in the tandoor is done through the same hole. After all the fuel burns out, the walls of the tandoor quickly wipe away from burning plaque. After that, fast-moving products attach to them for baking. They reach readiness due to the heat accumulated in the thick walls of the tandoor. After that, usually with the help of a special bucket and hook with long handles, the product is removed from the tandoor.

Modern tandoor can work not only on coal, but also on gas or electricity (http://www.tandir.ru/tandir.html). Depending on the type of fuel chosen, an electric spiral is placed at the bottom of the tandoor, or a gas burner is installed, or a grate with a blower is made when charcoal is used.

When installing the tandoor in the room, an exhaust hood is made with a smoke collector as an element of ventilation.

A disadvantage of the known devices is the lack of a chimney in the tandoor for removing smoke from the tandoor's firebox into the pipe, which prevents the use of solid fuel tandoor in closed rooms. Known devices have a large heat dissipation, because smoke and flame leave the tandoor directly into the atmosphere, as well as inefficient heat saving.

When using the tandoor on wood or brushwood, heating the device to operating temperature is fire hazard - the flame is released outside the device, the tandoor is recommended to be located at a safe distance from the buildings 10-15 m due to the fact that when the wood burns out, the flame height reaches 1-1.5 m

Currently, tandoor, along with barbecue and grills are used for cooking meat and fish.

Cooking dishes of meat, fish and vegetables in a tandoor is done on skewers or hooks, which are lowered into the tandoor and covered with a lid or two lids. At the same time, the cooking time depends on whether the coals are left in the device or not. In the presence of unburnt coal at the bottom of the tandoor, the kebab is cooked quickly for 10-15 minutes, but there is a risk of burning the lower pieces closest to the coal. When removing coal before loading the raw materials, the cooking time of the meat increases significantly, and the finished dish may not have a crust or may remain unbaked. The vertical arrangement of raw materials on skewers and hooks leads to an accelerated heating of the fat contained in meat and fish, which reduces the taste of the finished dishes.

Cooking oily fish in the tandoor is not performed, as fish oil is melted and gets to the bottom of the tandoor, after which a strong characteristic smell remains.

When the tandoor is located in the open air, there is another significant drawback that is relevant for our climate zone: burnt fireclay clay is a hygroscopic material, and raw clay, used as a heater insulation, is washed away by water. With high humidity and, especially, when the tandoor is in the rain and in snow, chamotte is saturated with moisture and cannot be heated to the temperature necessary for cooking meat.

A well-known brazier for cooking kebabs, including a rectangular trough-shaped case with supports, in which the case contains a pan with a grill, and on the last there is a furnace for cooking coal, in the vertical pipe of which there is a damper, in addition, the supports are removable and equipped with locks ((19 ) RU (11) 19904 (13) U1 (51) IPC F24B 3/00 (2000.01) (21) (22) Application: 2001115390/20, 06/05/2001 (24) (45) Published: 10/10/2001 (54) Mangal for the preparation of kebabs) [2].

Known furnace for heating and cooking, comprising a housing, a furnace with a channel for supplying secondary air and a chimney, a stove deck and an air duct located between the furnace and the walls of the housing with a fan, and it is equipped with a gas duct located between the furnace and the air duct to exhaust flue gases into a chimney, and the body is made with a hinged lid installed with the formation between it and the slab flooring of an additional section of the duct. ((19) RU (11) 2027953 (13) C1 (51) IPC 6 F24B 7/04 (21), (22) Application: 4938419/33, 05/22/1991 (45) Published: 01/27/1995 (54) FURNACE FOR HEATING AND COOKING) [3].

A disadvantage of the known devices is the uneven heating of the raw materials during heat treatment, the absence of a peripheral system for supplying air to the furnace, the likelihood of burning the raw materials when the fat is melted, and the cord gets fat on the coals. Significant heat dissipation from the walls and surfaces of these devices reduces the time effective for cooking and makes it impossible to cook fish and vegetables with the desired degree of baking.

To use this category of devices, there are weather and seasonal restrictions: the presence of precipitation, wind and low air temperatures make it difficult to prepare meals and lead to a significant excessive consumption of fuel.

The technical problem solved in the proposed technical solution is to expand the functionality and improve the operational characteristics of the device.

The Kovalenko furnace contains a body (frame), a ventilated facade, an oven-stove, a chimney, a gate, grates, an ash box with a blower door, a furnace compartment with a cast-iron stove and door, an oven cover, a damper, hinges, handles, compartments for drying products, moreover, an ash box is located under the firebox-oven, there is a through hole in the bottom of the firebox-oven, top closed with grates, the bottom with a blower door, the top of the firebox-oven is closed with lids that are hinged to the metal frame of the furnace-oven, and the lids are equipped They are handles with stops that are attached to the handles in such a way that they allow the oven lid to be fixed in a raised state, the furnace compartment is connected to the furnace through the damper, the upper surface of which is formed by a cast-iron plate with a hole and rings for installing dishes, and a chimney is attached to the furnace compartment , which is equipped with a gate for regulating traction, the vertical surfaces of the furnace are fenced with a ventilated facade attached to the frame.

In the figure of FIG. 1 shows the Kovalenko furnace.

The Kovalenko furnace contains an oven-furnace (1), an ash box (2), an oven compartment (3), a chimney (4), an oven cover (5, 6), a cast-iron stove (7), a shutter (8), a gate (9) , a blower door (10), a door (11), grates (12), hinges (13), handles (14), an emphasis (15), an oven-frame (16) and two compartments with grids for drying fruits and mushrooms (17, 18). The walls of the furnace are equipped with a ventilated facade (19).

The proposed device consists of a furnace-oven (1), under which there is an ash box (2). There is a through hole in the bottom of the furnace-oven, which is closed by the grid-irons (12), due to which the air enters the furnace-furnace when the blower door (10) is open. On top of the furnace, the oven is closed with covers (5, 6), which are fastened to the metal frame (16) of the device using loops (13). The covers (5, 6) are equipped with handles (14) with stops (15), which are attached to the handles in such a way that they fix the cover of the oven in a raised state for loading fuel and products into the furnace.

An oven compartment (3) is attached to the furnace-furnace through the shutter (8), the upper surface of which is formed by a cast-iron plate (7) with an opening and rings for installing dishes.

A chimney (4) is attached to the furnace compartment (3), which is equipped with a gate (9) to regulate the draft.

The walls, and the bottom of the furnace-oven (1), and the walls of the furnace compartment (3) are assembled from refractory (fireclay) bricks using the dry assembly method: bricks and specially made shaped parts are inserted and fixed into the welded metal frame. The fixation of chamotte details is ensured by the self-tightening frame design, when under the own weight of the parts the upper part of the frame is brought together (“string bag effect”) and the walls of the structure are compressed. The bottom of the furnace compartment can be either metal (to reduce weight), or prefabricated of refractory bricks. Oven covers (5, 6) are connected to the metal frame of the furnace-oven (1) by hinges (of the type of door) and consist of a welded metal (or cast) frame and a refractory insert made as a shaped part or as a prefabricated of refractory bricks. The vertical walls of the furnace-oven are equipped with a ventilated facade (19), which is fixed to the furnace frame and due to the air gap limited by the surface of the furnace-furnace walls and the facade, provides thermal insulation of the device, reduces fuel consumption and serves to protect fireclay details from atmospheric precipitation. In addition, the cavities formed by the walls and the bottom of the furnace compartment and the facade are equipped with gratings and are used for drying various products.

The principle of operation of the proposed device

The stove runs on solid fuels (firewood, coal, peat) and is intended for cooking by heat treatment. Fuel is loaded into the furnace-furnace (1) through the covers (5, 6), which burns and heats the furnace to its original operating temperature. The furnace compartment (3), to which the chimney (4) is attached, is connected to the furnace-oven (1) through the damper (8).

During fuel combustion, heat is generated that accumulates in the walls of the furnace and the covers. The flame and combustion products due to the draft arising during combustion enter the furnace compartment (3), where heat is exchanged with the walls, the bottom of the furnace compartment and a cast-iron stove (7) with prefabricated burners, in which a cast iron or a cauldron can be installed. The main purpose of the furnace compartment is to extinguish the flame and sparks that occur at the initial stage of fuel combustion, and lower the temperature of the exhaust smoke and flame. Additional functions of the furnace compartment:

cooking (using a cast iron, a cauldron or a pan) both on the thermal energy of burning fuel in the furnace-oven, and on fuel that is loaded into the oven compartment through the door (11) and can support the cooking process on the stove (7) in parallel with the cooking process main dishes in the oven;

preparation of coals for subsequent use in the furnace, to maintain the operating temperature in the latter and to ensure a continuous process of cooking main dishes;

the temperature of the back wall of the oven compartment and the bottom allows drying fruits and mushrooms during the burnout of the fuel in the oven and before cooling, after cooking the main dishes in compartments with grids for drying fruits and mushrooms (17, 18).

The chimney (4) is designed for the safe removal of smoke and combustion products into the atmosphere to a height that excludes inhalation of harmful substances by humans, and ensures fire safety of the operation of the proposed device. The gate (9) serves to regulate the process of preparing coal in the furnace compartment (3), and also allows you to adjust the flame temperature in the furnace compartment when cooking in a cast iron, cauldron and frying pan on the surface of a cast iron stove.

Ash box (2) is used to remove ash and ash from the furnace after the end of the device, as well as to control the rate of burning of fuel in the furnace furnace (1).

Oven covers (5, 6) are used to load fuel and cooked products into the furnace furnace (1) and accumulate thermal energy during fuel burnout. One of the covers can be equipped with a viewing window made of heat-resistant glass to determine the moment of termination of combustion with the release of an open flame and to achieve the aesthetic effect of the proposed device.

The main dishes cooked in the furnace are barbecue from meat and poultry, sausages, vegetables and fish.

Dishes that can be cooked on a cast-iron stove include the entire range that can be cooked in metal and ceramic dishes.

The principle of cooking the main dishes in the proposed device.

During the initial combustion of fuel in the furnace furnace (1), soot settles on the surface of the walls and the covers of the oven (5, 6). When the furnace is heated to operating temperature, the soot sublimes (burns out without the occurrence of a flame) from the internal surfaces, which is the first sign of the readiness of the furnace-oven for cooking products. After the coals remaining at the bottom of the furnace-oven cease to actively burn with the release of flame, the device is ready for cooking main dishes.

Raw foods and semi-finished products are strung on skewers or laid on a wire grate with a handle (which are used in barbecue grills), after which they are placed horizontally in the oven-furnace under the oven covers. The cook periodically turns the skewers or wire rack to form a uniform crust on the surface of the products, since the temperature on the bottom of the furnace-oven may be higher than that of the oven lids. Due to the oven lids and the ceramic bottom and the walls of the furnace, the products are heated throughout the depth of the cooked products, which causes boiling of fat inside the entire volume of meat and fish placed in the oven, and boiling of vegetable juice inside the peel of cooked vegetables. In the furnace, dishes are cooked by baking without the use of cooking fats, without contact with an open flame, and also without water, which provides a completely new taste of prepared dishes, which cannot be obtained in metal / ceramic dishes, deep-frying, on the grill or grill. Most clearly, a new taste (compared with the usual taste of dishes obtained from popular products before using the proposed device) is manifested in moisture-containing vegetables (bell peppers, eggplant, zucchini) and in oily river and sea fish. Vegetables after baking contain the maximum amount of moisture (vegetable juice) inside the peel, and from fatty meat and fish (pork, lamb, mackerel, herring, carp, etc.), when baking, a small amount of its own fat is dripped to the bottom of the furnace -Ovens and sublimates (burns without the appearance of flame and soot). Thus, for this category of raw materials, in addition to baking, the product is slightly smoked in “own fat”, which adds new intonations to the taste of ready-made dishes. A characteristic golden crust appears on the surface of meat and fish products, which also does not look like dishes cooked on an open fire, on charcoal and in foil. Since cooking takes place while the working area is constantly cooling, the raw materials do not burn, but languish until the cook decides to stop the baking process. From the same raw material you can get several degrees of fatty kebab or fish, from juicy to dried smoked. But even with a minimum cooking time, the dish is baked uniformly throughout the entire depth; accordingly, there is no need for preliminary pickling of raw materials.

Slots formed between bricks in the walls and bottom of the furnace due to dry assembly (without using clay, mortar, or other glue, which fills the joints in analog devices) form a peripheral air supply system (respectively, and oxygen) into the working area, therefore, when cooking fatty foods, no soot occurs. The smell remaining in the furnace at the end of cooking dishes from fatty meat or fish raw materials is eliminated with the next kindling of the device - the surfaces of the furnace-oven and lids are calcined and the smell disappears completely.

At the same ignition, it is possible to sequentially prepare the following types of dishes - vegetables, then meat (poultry, semi-finished products), most notably fish. After cooling the furnace to the temperature at which the cooking of the main dishes does not take place, you can put fruits, berries or greens in the furnace for drying using residual heat. Dried fruits and mushrooms at the same time acquire a light aroma of a fire.

Since the refractory products from which the walls, the bottom and the covers of the proposed device are assembled, are hygroscopic, when installed outdoors, the device must be protected from precipitation. To protect the device from atmospheric precipitation, thermal insulation of the furnace-oven and to ensure the operation of the peripheral air supply system, the device uses a ventilated facade (19), waterproof and resistant to high temperatures (for example, fine porcelain tiles).

The claimed technical solution gives the claimed technical result, providing enhanced functionality and improved operational characteristics of the device.

Bibliography:

1.http: //ru.wikipedia.org/wiki/%D0%A2%D0%B0%D0%BD%D0%B4%D1%8B%D1%80.

2. (19) RU (11) 19904 (13) U1 (51) IPC F24B 3/00 (2000.01) (21) (22) Application: 2001115390/20, 06/05/2001 (24) (45) Published: 10.10. 2001 (54) Mangal for the preparation of kebabs.

3. (19) RU (11) 2027953 (13) C1 (51) IPC 6 F24B 7/04 (21), (22) Application: 4938419/33, 05/22/1991 (45) Published: 01/27/1995 (54) FURNACE FOR HEATING AND COOKING.

Claims (1)

The furnace contains a housing (frame), a ventilated facade, an oven-stove, a chimney, a gate, grates, an ash box with a blower door, a furnace compartment with a cast-iron stove and a door, an oven cover, a damper, hinges, handles, compartments for drying products, and under the firebox-oven there is an ash box, in the bottom of the firebox-oven there is a through hole, top closed with grates, from the bottom with a blower door, from above the firebox-oven is closed with covers that are hinged to the metal frame of the furnace-oven, and the covers are equipped with handles with stops that are attached to the handles in such a way that they allow the oven lid to be fixed in the raised state, an oven compartment is connected to the furnace through the damper, the top surface of which is made of a cast iron plate with an opening and rings for installing dishes, and a chimney is attached to the oven compartment, which equipped with a gate for regulating traction, the vertical surfaces of the furnace are fenced with a ventilated facade attached to the frame.

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