RU174253U1 - OUTDOOR COOKING DEVICE - Google Patents

Abstract

The utility model relates to multifunctional devices for cooking outdoors using firewood or charcoal and can be used as a hot or cold smoked smokehouse, grill, barbecue, oven / oven or stove, including a cauldron / saj pan. The device for cooking in the open air contains a smoking chamber and a combustion chamber connected by a transition window, and a chimney connected to the smoking chamber. The combustion chamber is equipped with a cap-like lid with a central outlet. In the specified hole and in the chimney, adjustable throttles are installed. The utility model allows you to expand the arsenal of technical tools for cooking outdoors. 3 s.p. f-ly, 11 ill.

Description

The utility model relates to multifunctional devices for cooking outdoors using firewood or charcoal and can be used as a hot or cold smoked smokehouse, grill, barbecue, oven / oven or stove, including a cauldron / saj pan.

The prior art device for cooking in the open air, comprising a smoking chamber and a combustion chamber connected by a transition window, and a chimney connected to the smoking chamber (see patent CN105451567, CL A23B 4/044, publ. 30.03.2016). The main disadvantage of the known device is its limited functionality, due to the ability to work only as a smokehouse or barbecue. At the same time, the furnace chamber cover is made flat, and its main function is to prevent heat or smoke from escaping from the furnace chamber upward in the closed position and to provide the opportunity to make barbecue in the open position. The technical problem is the creation of a universal multifunctional device that allows cooking in various modes, in particular, in the modes of hot or cold smoking, grilling, barbecue, oven / oven or stove, including a cauldron / saj pan.

In the proposed device for cooking in the open air, comprising a smoking chamber and a combustion chamber connected by a transition window and a chimney connected to the smoking chamber, the combustion chamber is provided with a cap-like lid with a central outlet, and adjustable throttles are installed in the said opening and in the chimney. The chimney is preferably led to the smoke chamber from the side of the combustion chamber above the transition window. The combustion chamber is preferably in the form of a vertical cylinder. An adjustable throttle is preferably mounted in the transition window.

The combination of the above features allows you to solve the above technical problem and get a technical result, which consists in expanding the arsenal of technical tools for cooking outdoors.

In FIG. 1 shows a General view of the proposed device for cooking;

in FIG. 2 - the same side view;

in FIG. 3 - sectional view of the device;

in FIG. 4 - diagram of the operation of the device in indirect grill mode;

in FIG. 5 - in the mode of cold or indirect hot smoking;

in FIG. 6 - in direct grill mode;

in FIG. 7 - in the mode of direct hot smoking;

in FIG. 8 - in the oven / oven mode;

in FIG. 9 - in the barbecue mode;

in FIG. 10 - in stove mode;

in FIG. 11 - in the mode of a cauldron / saj-frying pan.

The proposed device for cooking in the open air consists of a cylindrical horizontal smoking chamber 1 and a vertical combustion chamber 2. The shape of the combustion chamber 2 is selected cylindrical on the basis that the majority of utensils for heat treatment of food products have a round bottom (pots, boilers, cauldrons, cast irons , ladles, stew-pots, cocotinas, basins, teapots, Turks, pans, sajis, woks, fryers, fondue bowls and many others).

Chambers 1, 2 are connected by a transition window 3 in the form of a pipe section through which smoke from smoldering coals or heat from burning wood from chamber 2 passes into chamber 1. A chimney 4 with a protective umbrella 5 is connected to the smoking chamber 1 from the side of the combustion chamber 2 on the pipe transition window 3.

The combustion chamber 2 is equipped with a cap-shaped cover 6 with a handle and a central outlet 7. Two parallel hinges (not shown in the drawings), located on the opposite side of the handle, provide opening and closing of the cap-shaped cover 6. The movable part of each of the loops is welded to the cover 6, and fixed - to the body of the combustion chamber 2. Both loops have a single axis located perpendicular to the direction of opening / closing of the lid 6. In contrast to the flat lid used in the prototype, the proposed cap knowing the lid 6 creates in its form a closed controlled working zone of heat treatment of products. The shape of the lid 6 contributes to a uniform volumetric thermal effect on the product and makes it possible to cook large products under it, for example, turkey or grilled chicken, and even bake bread. The bottom cover 6 is provided with a heat-resistant seal on the bottom to prevent the release of heat or smoke in the closed position.

In addition, to further expand the arsenal of the operating modes of the proposed device in the hole 7, in the chimney 4 and in the transition window 3, throttle valves 8 are provided with adjusting knobs 9. The damper 8 in the hole 7 allows you to widely control the operating temperature in the volume under the cover 6 The damper 8 in the chimney 4 regulates (up to a complete shutdown) the draft through the smoking chamber 1. To completely separate the chambers 1, 2 from each other, additionally close the damper 8 in the transition window 3.

Inside the chamber 1 is equipped with a grill grate 10, on which the products are placed, a screen 11 with a tube 12 for draining fat and a door 13 with a handle that tilts vertically upward. Screen 11 has three functions:

a) provides a "reverse flow" mode in the smoke chamber 1 (smoke or heat moves to the opposite end of the smoke chamber 1 from the furnace chamber 2 under the screen 11, and then turns in the opposite direction, moving over the screen 11 to the chimney 4);

b) provides temperature control of heat or smoke along the grill grate 10;

C) provides the collection of fat and its removal through the tube 12 into the bucket 14.

A support ring 15 is welded inside the combustion chamber 2, onto which, depending on the operating mode, a round grill 16 or a disk-barrier 17 is installed. The installation of a disk-barrier 17 prevents heat or smoke from moving upward, directing it through the transition window 3 into the camera one.

The combustion chamber 2 is equipped with a door 18, which opens to the side and serves to load firewood or coal, as well as to clean the chamber 2. Inside the chamber 2 there is a retractable basket 19 for firewood or coal. At the bottom of the chamber 2 there is a blower 20, the air supply through which is regulated by another throttle valve 8.

The chambers 1, 2 are based on a frame structure consisting of two vertical supports 21 with wheels 22 and one vertical support 23 with a thrust bearing 24 at the bottom. The vertical supports 21, 23 are interconnected by a horizontal frame 25, which at the same time is the lower shelf for placing accessories and firewood. In addition, the device may be equipped with a folding table 26.

The chamber 1 and the cap-shaped cover 6 of the chamber 2 are equipped with thermometers for temperature control, as well as stops welded to the chambers of the chambers 1, 2 to limit the lifting of the door 13 and the cover 6 (not indicated by positions).

The proposed device for cooking works as follows.

If the products are located in the smoking chamber 1 with the open / half-open valve 8 in the pipeline 4, the open throttle valve 8 in the transition window 3 and with the barrier disk 17 installed in the chamber 2 on the support ring 15, the proposed device can operate in one of the following modes:

indirect grill (Fig. 4) on the grill 10 with door 13 closed. Hot heat treatment (black arrows) comes from burning coal or firewood in the combustion chamber 2. The heat treatment temperature of 100-180 ° C is regulated by throttle valves 8 located in blower 20 (almost completely open) and in the chimney 4, and if necessary, the door 18;

indirect hot smoking (Fig. 5) on the grill 10 with door 13 closed. Smoke treatment (gray arrows) comes from smoldering charcoal or wood chips in the combustion chamber 2. The heat treatment temperature is 80-120 ° C controlled by throttle valves 8 located in blower 20 (ajar until smoke and a small fire in the combustion chamber 2) and in the chimney 4;

cold smoking (Fig. 5) on the grill 10 with door 13 closed. Smoke treatment is carried out from smoldering coal or wood chips in the combustion chamber 2. The heat treatment temperature of 20-35 ° C is regulated by throttle valves 8 located in the blower 20 (ajar on the smallest possible gap, only to prevent smoldering of wood chips or coal) and in the chimney 4. Since the proposed device uses the backflow method with a screen 11, which ensures the length of the smoke passage under the screen to contact with the products is equal to the length of measure 1, the area above the screen 11 acts as an additional smoking chambers, the need for traditional grill Smoker.

In the case of the location of the products in the combustion chamber 2 with the shutters 8 closed in the transition window 3 and in the pipe 4, the proposed device can operate in one of the following modes:

grill (Fig. 6) on the grill lattice 16 mounted on the support ring 15, with the cap cap 6 closed. This is a direct grill, since the hot heat treatment comes from burning coal or wood in the combustion chamber 2. The heat treatment temperature is 180-290 ° C is regulated by throttles 8 located in the blower 20 (almost completely open) and in the hole 7 of the cover 6, and, if necessary, by the door 18;

hot smoking (Fig. 7) on the grill 16 mounted on the support ring 15, with the cap cap 6 closed. This is direct hot smoking, since the smoke treatment is from smoldering coal or wood chips in the combustion chamber 2. The heat treatment temperature is 80- 180 ° C is regulated by throttle valves 8 located in the blower 20 (slightly ajar) and in the hole 7 of the cover 6;

oven / oven mode (Fig. 8) on a baking stone located on the grill lattice 16 mounted on the support ring 15 with the cap lid 6 closed. Simulates the thermal conditions inherent in the oven, Russian oven, Italian oven. The heat treatment comes from burning coal in the combustion chamber 2. The temperature of the heat treatment has a very wide range of 150-350 ° C and is regulated by throttle valves 8 located in the blower 20 and in the hole 7 of the cover 6, and, if necessary, the door 18. Cap-shaped cover 6 while preferably repeating the geometry of the arch of the Pompeii furnace;

barbecue (Fig. 9) on the grill grill 16 mounted on the support ring 15 with the cap open 6. The hot heat treatment is from blazing coal or firewood in the combustion chamber 2. The heat treatment temperature of 100-190 ° C is regulated by a throttle valve 8 located in the cellar 20 (almost completely open), and if necessary, the door 18;

the plate mode (Fig. 10) on the grill 16 mounted on the support ring 15, with the cap open 6. The products are placed on the grill 16 in a metal bowl (for example, a pan, frying pan, kettle, stewpan, etc. ) The source of heating is flaming coal or firewood in the combustion chamber 2. The heating temperature is controlled by the throttle valve 8 located in the blower 20 (almost completely open), and the door 18.

In addition, the proposed design provides for the possibility of the device in adjacent mode (in the combustion chamber 2, but with open shutters 8 in the transition window 3 and pipe 4), when used to place products

cauldron / sage pan (Fig. 11), which is installed on the upper end surface of the combustion chamber 2 with an open cap-shaped cover 6. In this case, the support ring is free in chamber 2, and in chamber 1 the screen 11 is moved away from the combustion chamber 1 for removal smoke directly into the chimney 4. The source of heating is flaming coal or firewood in the combustion chamber 2. The heating temperature is regulated by the throttle valve 8 located in the blower 20 (almost completely open), and the door 18.

Due to the variety of possible operating modes, the proposed device significantly expands the arsenal of technical means for cooking outdoors.

Claims (4)

1. A device for cooking in the open air, comprising a smoking chamber and a combustion chamber connected by a transition window and a chimney connected to the smoking chamber, characterized in that the combustion chamber is provided with a cap-like lid with a central outlet, and in the said opening and in the chimney, adjustable throttle valves. 2. The device according to claim 1, characterized in that the chimney is connected to the smoking chamber from the side of the combustion chamber above the transition window. 3. The device according to claim 1, characterized in that the combustion chamber is made in the form of a vertical cylinder. 4. The device according to claim 1, characterized in that an adjustable throttle valve is installed in the transition window.

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