RU2727785C1 - Multifunctional device for cooking process "multimangal" - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used in public catering establishments in "fast food" system for simultaneous preparation of several dishes by way of frying, stewing, baking, as well as for heating prepared portions. Multifunctional device for food products preparation contains lower chamber with tray, fry pan, heating elements and upper chamber. Lower chamber is formed by bottom and walls connected thereto. Tray is box-like and located in the bottom part of the bottom chamber with possibility of extension outwards. Above the lower chamber there is a fryer, which is installed with possibility of displacement relative to the lower chamber in vertical and horizontal direction. Heating elements are connected to the fryer and installed on the side of its lower part. Above the fry pan there is an upper chamber, which is formed by the bottom and connected to it walls and installed with the possibility of displacement relative to the frying pan in vertical and horizontal directionEFFECT: expansion of the device functional capabilities.7 cl, 5 dwg

Description

The invention relates to the field of food industry and public catering, namely, to devices for heat treatment of food products heated by electricity, and can be used, for example, in public catering establishments (in street kiosks, cafes or fast-food restaurants), in particular , in places of public recreation, sports and entertainment events, etc., for the simultaneous preparation of several dishes by frying (on skewers, skewers, grills), stewing, baking, and, if necessary, to warm up already prepared portions.

Currently, a variety of meat and fish dishes with a garnish of various vegetables, grilled on the grill on skewers and / or a spit, grilled, as well as sandwiches, hot sandwiches, etc. are very popular. In addition, it should be noted that in the fast food industry it is important to be prepared for a spontaneous increase in the flow of visitors and to have a certain stock of portions of the most popular dishes ready in an already heated state, which will avoid delays in serving customers and thereby increase the profitability of the enterprise.

For the preparation of each type of dish, a separate device is usually used: a brazier for cooking, for example, shashlik on skewers (which is especially popular with consumers) or larger pieces on a skewer, a grill-pan for barbecue (steaks, sausages, etc.), an oven or cauldron (for roasting vegetables), separate equipment for keeping ready meals hot (for example, steamed). At the same time, a large number of exploited, incl. and at the same time, devices in which electric heating elements are used (since cooking on an open fire contradicts the fire safety requirements governing the work of public catering establishments), causes increased energy consumption, the consumption of which is limited by the allocated power for a given consumer (catering establishments), and requires additional floor space to accommodate several types of kitchen equipment.

In this regard, for public catering establishments, especially in the "fast food" system, which are usually street kiosks or cafes occupying rented premises of a small area, it is relevant to use equipment with low energy consumption, as well as to minimize the area for placing equipment.

Known multifunctional brazier [patent No. RU135241U1 "Universal brazier", IPC A47J37 / 00, published date. 12/10/2013], containing a body with a zone for burning solid fuel, a cover, a skewer, a spit, a mechanism for their rotation, a frame mounted with the possibility of vertical movement, and a rotary table top fixed on the frame. The brazier provides the possibility of simultaneous cooking of portioned pieces and large-sized food products, as well as the possibility of heating ready-made meals on a rotary tabletop placed above the combustion zone during the heating of food. However, in the known grill, cooking is carried out on an open fire, which currently does not meet safety requirements.

Known device for heat treatment of food [patent No. RU7819U1 "Device for heat treatment of food", IPC A47J37 / 04, A47J37 / 07, published date. 16.10.1998], powered by the mains and containing a metal chamber with a hinged lid, while heating elements can be located both in the lower part of the chamber and in the lid, and removable trays in the form of trays can be placed in the working chamber. The known device provides the possibility of cooking food in the grill, deep fryer or smokehouse mode, however, these modes can be used only one by one, and not simultaneously, which reduces the productivity of the apparatus.

Known electric BBQ according to patent No. RU2218066 C2 ["Electric BBQ oven and skewer for this oven", IPC A47J37 / 00, A47J37 / 04, A47J37 / 06, published date. 10.12.2003], which provides the possibility of cooking or heating food with power from low-voltage sources and can be used for cooking barbecue, heating food in the field, in the country, in vehicles, restaurants, cafes. The electric BBQ grill contains a heating chamber with a removable cover, at least two horizontally located skewers in the form of removable electric heaters. A removable heat-reflecting screen is installed between the lid and the skewers, which can be additionally used as dishes. However, for catering establishments, the use of the known technical solution is difficult due to its low productivity, and in addition, the known design does not provide for the presence of a working frying surface, a separate chamber for baking, as well as for stewing vegetables.

Known device for cooking dishes (meat or other products on skewers) simultaneously in several separate containers (glasses), each of which is heated by a separate electric heating element [patent No. RU105143U1 "Device for cooking barbecue", IPC A47J37 / 00, published date. 06/10/2011]. The device belongs to the equipment for restaurant service and is intended for quick preparation of barbecue in the conditions of its mass demand. Metal cups are installed in a box-shaped body. Each of the glasses is equipped with an electric tape heater. A skewer is placed inside the glass, suspended on a hook attached to the glass lid. However, the known technical solution is characterized by increased power consumption and does not reduce the working surface area occupied by the device. In addition, it is not possible to cook food on a frying work surface (grill).

Also known multicooker [patent No. RU2565565C2 "Block-multicooker", IPC A47J27 / 082, published date. 10/20/2015] for cooking food in a domestic environment and allowing the simultaneous preparation of several different dishes. The multicooker block contains a body in which several devices are placed, each of which has its own limited set of functional capabilities, including the preparation of boiled, quick-baked dishes, kebabs with the possibility of placing products on skewers of different sizes. However, as in patent No. RU105143U1, each of the devices is equipped with an individual electric heating element, and the unit as a whole does not provide a decrease in the working surface area occupied by the device.

Known multifunctional devices for cooking food products, namely: meat, fish, chicken, vegetables, by frying, stewing, steaming, for example, according to patent No. RU112606U1 ["Kit for cooking food", IPC A47J37 / 00, A47J36 / 20, A47J27 / 04, date published. 20.01.2012] or by patent No. RU2638865C2 ["Multifunctional dishes", IPC A47J27 / 00, A47J27 / 04, A47J37 / 10, published date. 12/18/2017], providing the ability to simultaneously prepare several different dishes in different ways. In known devices, separate containers for preparing various dishes are arranged vertically one above the other, which reduces the surface area occupied by the device as a whole. However, the known technical solutions are intended only for use in domestic conditions (they are characterized by extremely low productivity), and, moreover, do not provide the possibility of cooking, in particular, on skewers or a spit.

Known multifunctional device for frying and baking [application No. WO2018095247 A1 "Multifunctional air fryer with oven and frying pan function", IPC A47J37 / 06, published date. applications 05/31/2018], which provides the possibility of simultaneous baking of products on a baking sheet and frying in a deep fat fryer. The rack (working frying surface), baking tray and deep fat fryer can be independently or jointly placed on guides in the working chamber of the device. Electric heating elements are installed in the upper part of the device body. However, the known design does not provide for the possibility of stewing vegetable side dishes, as well as cooking dishes on skewers or skewers, which are extremely popular in the "fast food" system.

Known devices with electric heating elements for frying meat or other food products, for example, a press grill [patent No. RU2558425C2 "Press grill", IPC A47J37 / 06, published date. 08/10/2015], containing a housing with a working frying surface and a top cover that performs the function of a press, or, for example, an electric brazier [patent No. CN201150471Y "Electric roaster with adjustable turn cover", IPC A47J37 / 06, published date. 11/19/2008], in which food can be fried simultaneously on the upper and lower frying surfaces. However, the known devices do not provide for the possibility of cooking meat or fish dishes on skewers, as well as stewing vegetables.

Known multifunctional device [patent No. CN108742113A "Multifunctional grilling and instant-boiling pot", IPC IPC A47J27 / 00, A47J36 / 24, A47J37 / 06, published date. applications 06.11.2018], in the body of which there are an instant boiling pan and a grill for frying, and each of the devices is placed in its own separate chamber and equipped with its own electric heating element, which does not ensure a decrease in electricity consumption. At the same time, the known design does not provide for a separate chamber for heating ready meals or for baking, as well as the presence of an oil collecting tray, which could also be used for cooking stewed vegetables.

As a prototype, a device for heat treatment of food products is proposed, known from patent No. US6186054B1 ["Roaster", A47J37 / 06, A47J37 / 10, published date. 13.02.2001]. A frying oven (roaster) is a multifunctional device that provides the possibility of simultaneous cooking of products both in the lower part of the device - inside the lower chamber (in the inner working space of which the product is placed (strung) on a rotating shaft, for example, a spit), and in the upper part of the device - on an open roaster-grill located above the lower chamber. The device (oven) is provided with two side handles, each of which is connected to the upper part of the corresponding side wall of the lower chamber housing. Electric heating elements are fixed between the handles - tubes located directly above the working space of the lower chamber. Between the opposite front ends of the side handles and the opposite rear ends of the side handles, rod elements (crossbars, or stands) are fixed, which serve to support the bent flanges of the brazier-grill placed above the lower chamber directly above the electric heating tubes. Since the heating tubes are fixed permanently above the working (inner) space of the lower chamber, free access to the inside of the chamber for the user who prepares food is possible from the front side of the chamber. At the bottom of the chamber (from the bottom side) there is a tray for collecting oil or sauce flowing down from the product being fried on a spit, as well as from the product being cooked on the frying surface of the grill-pan (oil collects in the circumferential groove of the grill-pan and flows down the guide tube into the oil sump). The frying work surface can be, for example, a grill grate. A well-known technical solution, according to which the device contains a lower and upper parts for cooking products - a chamber and a roaster-grill, allows you to simultaneously use the internal and external space of the roaster for cooking various dishes, provides a decrease in the area occupied by the device surface (since vertical placement is implemented, above other, two different functional parts of the device), as well as a decrease in electricity consumption (since one unit containing electric heating tubes simultaneously heats two functional parts of the device, in each of which a separate dish is prepared).

However, the known device has an insufficiently wide range of functionality. Thus, the known technical solution does not provide for the presence of an additional chamber for cooking baked dishes or heating individual portions of already prepared dishes. Also, in the known technical solution, the purpose of the pallet is limited by the function of collecting oil or sauce flowing down from the prepared products, and does not provide for the possibility of cooking individual dishes in it, while making the lower chamber open on the front side leads to significant heat loss, excluding the possibility of heat treatment of products in tray, for example, to cook stewed vegetables in it as a side dish.

In addition, the stationary placement of electric heating elements in the upper part of the thermal chamber makes it possible to access the working area only from the front side of the thermal chamber, which is unsafe for the user (cook), since, for example, when placing skewers or a skewer in the chamber and removing them from After finishing the cooking of food, the chef's hands are in the working area of the heating chamber directly under the heating elements, which are in a hot state, which can cause burns to the chef's hands.

At the enterprises of the "fast food" system, for the preparation of stewed and / or baked dishes, as well as for keeping pre-cooked portions warm (which is necessary in conditions of a periodic influx of visitors), simultaneously with cooking in the chamber and on the grill, it is required to use a separate additional equipment, which leads to an increase in the surface area occupied by the equipment, as well as an increase in electricity consumption (which is often limited by the limit of the power allocated to the enterprise).

The technical result to be achieved by the claimed invention is to expand the functionality of the device for heat treatment of food products while minimizing the surface area occupied by the equipment, as well as minimizing the consumed electricity.

To achieve the above technical result, a device for heat treatment of food products is proposed, which contains a lower chamber with a tray, a roasting pan, heating elements and an upper chamber. The lower chamber is formed by the bottom and the walls connected to it. The pallet is box-shaped and located in the lower part of the mentioned (lower) chamber with the possibility of its extension outward. A brazier is located above the lower chamber, which is installed with the possibility of its displacement relative to the lower chamber both in the vertical and horizontal directions. Heating elements are connected to the brazier and installed from the side of its lower part. Above the brazier there is an upper chamber, which is formed by the bottom and the walls connected to it and is installed with the possibility of its displacement relative to the brazier both in the vertical and horizontal directions.

The inventive device, in comparison with the prototype, provides an expansion of functionality during its use due to the implementation in the inventive design of the upper chamber (as described above), which provides the possibility of baking dishes and / or heating of already prepared portions, as well as due to the implementation of a box-shaped pallet located in the lower chamber and is designed not only to collect fat or juice flowing down during frying of the products placed in the lower chamber (for example, pieces of meat or fish strung on devices to keep food in the chamber - on skewers), but also provides an additional opportunity to cook products in it eg stewing vegetables for side dishes. At the same time, the possibility of vertical and horizontal displacement of the brazier together with the upper chamber, as well as with heating elements fixed to the brazier, installed on the side of its lower part is provided, which, in turn, provides the possibility of free safe access for the user (cook) to the working area of the lower chamber through the open upper space when the frypot (with the upper chamber and heating elements) is displaced from its original position directly above the lower chamber to an offset position up and back, and the possibility of displacement of the upper chamber allows the use of the frypot, providing free access to its working frying surface (from the initial position top chamber directly above the frypot to an offset position up and back).

In the device, quartz heating elements can be used as heating elements, the advantage of which is a high heating rate of objects located in the area of the IR emitter.

The lower chamber of the device is made with the possibility of installing devices for holding products, namely, the walls of the lower chamber can be made with the possibility of placing skewers, since dishes prepared on skewers (in particular, kebabs from various types of meat) are the most popular with consumers. In this case, the device can additionally contain a mechanism with an electric motor, which allows the skewers to rotate, which allows to optimize the cooking process and ensures uniformity and a given degree of roasting of products.

The upper chamber of the device can be equipped with a lid, which will allow for a higher temperature inside the upper chamber, as well as a smaller temperature difference between the upper and lower part of the chamber (i.e. a more even temperature distribution). In this case, the cover of the upper chamber can be hinged, which eliminates the need to use an additional surface near the device (for example, on a table) to position the cover when it is removed.

In order to compensate for the thermal expansion of the housing of the lower chamber during the operation of the device, the walls forming the lower chamber and the bottom can be interconnected by means of a "protrusion-groove" connection.

The graphic materials contain an example of a specific implementation of the claimed device:

in fig. 1 shows a schematic representation of the disclosed device, general view;

in fig. 2 shows a schematic view of the inventive device in a closed (folded) state, side view;

in fig. 3 schematically shows the connection of the movable parts of the inventive device, side view, the device in a closed (folded) state;

in fig. 4 schematically shows the connection of the movable parts of the inventive device, side view, the device in the open state;

in fig. 5 schematically shows the location of the electric heating tubes from the side of the lower part of the brazier, bottom view of the brazier.

An exemplary device for heat treatment of food products contains a lower chamber 1 formed by a bottom 2 made of a rectangular shape and connected to it by four vertical walls 3, 4, 5, 6: opposite each other by front wall 3 and rear wall 5 and also located opposite each other by two side (end) walls 4 and 6 (Fig. 1, 2). Walls 3, 4, 5, 6 are connected in series. The bottom 2 and walls 3, 4, 5, 6 can be made of AISI 304 steel sheet (analogue 08X18H10), which is a corrosion-resistant heat-resistant steels used, in particular, for the manufacture of furnace parts. The walls 3, 4, 5, 6 are connected to each other, as well as to the bottom 2 by means of a “protrusion-groove” connection, which seems to be optimal in comparison, for example, with a welded joint, in order to compensate for thermal expansion during the operation of the device.

In the example shown, the front wall is wall 3, which is supposed to be located closer to the user (cook) who prepares the food, since in the example shown, barbecue skewers are used as devices for placing in the lower chamber of the food to be cooked. meat or fish, the free ends of which will protrude towards the user (cook) from the side of wall 3 (front wall).

Along the upper edge of the front wall 3 and the upper edge of the rear wall 5, there are places for placing skewers. In the front wall 3, these places are grooves 8, made along the upper edge of the wall 3, and in the rear wall 5 along its upper edge, there are bushings 9 (which can also be called mouthpieces, in Fig. 1 are designated conventionally), which can rotate during transmission on them of the torque from the electric motor (not shown in the figure) and intended for fixing the distal, that is, more distant from the user, ends of the skewers. In the exemplary embodiment shown, the electric motor is installed in a separate section K of the housing of the device for cooking food products, located on the side of the rear wall 5 of the lower chamber 1 (Fig. 2). The grooves 8 are made rounded to allow free rotation of skewers in them. The bushings 9 are part of the skewers rotation mechanism (not indicated separately in the figure), which the claimed device is equipped with.

In the lower part of the chamber 1, a pallet 11 is installed, which has a box shape, which ensures not only the function of collecting fat (oil) or juice flowing down during cooking in the lower chamber of the food, but also the possibility of placing and cooking food in it, for example, cut pieces or slices (the size of which does not exceed the depth of the pan) of vegetables for stewing in flowing juice, sauce or oil. The pallet is made of stainless steel AISI 304. In the presented example, the pallet 11 is installed with the possibility of its extension outward from the inner (working) space of the lower chamber 1 from under the front wall 3, as well as its reverse movement inside the chamber 1. For this, in the lower part of the front wall 3 has an opening 12 through which the pallet 11 is extended. The height of the opening 12 corresponds to the height of the walls of the pallet 11, allowing the pallet 11 to be freely pulled out of the inner space of the lower chamber 1 and pushing it back into the lower chamber 1. A handle 13 is attached to the front wall of the pallet. for the convenience of moving the pallet 11. The pallet 11 can be moved along the bottom of the chamber 1. It is also possible to construct in which guides can be made in the lower part of the chamber 1 for moving the pallet 11 along them.

A brazier 14 is installed above the lower chamber 1. The working frying surface 15 is a metal plate connected to the body 16 of the brazier 14, for example, by means of a "protrusion-groove" connection, while the plate is provided with protrusions (along its perimeter), and the counter protrusions grooves are made in the brazier body. The body 16 of the frypot 14 is formed by walls (individual positions are not indicated in Fig. 1), which are also interconnected by a "protrusion-groove" connection. The working frying surface 15 and the body 16 can also be made of AISI 304 steel.

The movable connection of the frypot 14 with the lower chamber 1, which makes it possible to displace the frypot 14 relative to the lower chamber 1 vertically and horizontally, can be realized, for example, using a parallelogram mechanism, in which the side (end) walls of the frypot 14 and the lower chamber 1 are both one, and on the other hand are connected by rods, which are connecting elements designed to transfer tensile forces between the links of the mechanism. On one side side, the brazier 14 and the lower chamber 1 are connected by front 17 and rear 18 rods, on the other side, similarly by front 19 and rear 20 rods. The connection of each pair of rods (front and rear) with the corresponding side walls of the lower chamber 1 and brazier 14 is a parallelogram mechanism in which the upper and lower ends of each rod are pivotally connected to the corresponding side wall (the lower end is with the lower chamber wall, the upper end is with the brazier wall).

To minimize possible distortions and prevent jamming in the hinge joints of the rods, the lower ends of the rear rods 18, 20 are interconnected by a shaft (rod) 21 (Figs. 3, 4). A lever 22 with a handle is attached to the ends of the shaft 21 on each of the lateral sides of the inventive device (Fig. 2; in Figs. 3, 4, the levers 22 are not shown). When one of the levers 22 is applied to the handle or simultaneously to the handles of the two levers 22 of muscular force directed up and back from the user, the levers 22 transmit torque to the shaft 21, then to the rear rods 18 and 20, then through them to the brazier 14 and further to the front links 17, 19, as a result of which the brazier 14 is displaced relative to the lower chamber 1 along an up-and-back path: from a position directly above the lower chamber to a position that allows free access from above to the lower chamber. When a force is applied to the handles of the levers 22 (or to the handle of one of the two levers) in the opposite direction, the frypot is moved to its original position, in which the frypot closes the lower chamber from above.

It is also possible to perform in which the upper ends of the front rods 17, 19 are made protruding forward and connected by a handle that allows the frypot 14 to move relative to the lower chamber 1 up and back, as well as in the opposite direction when the user applies muscular force to the handle.

From the bottom of the brazier 14, from the side of its lower surface 23, there are heating elements 24 - quartz infrared emitters (tubes), fixed to the side walls of the body 16 of the brazier 14 (Fig. 5). Refractory wires are used to connect the heating elements 24, while the heating elements themselves are interconnected by copper buses.

Above the brazier 14, there is an upper chamber 25 made of AISI 304 stainless steel. The upper chamber 25 is formed by a rectangular bottom and four vertical walls connected to it (not indicated in the figure). In the illustrated embodiment, the upper chamber 25 is provided with a hinged cover 26 with a handle. The lid 26 in the closed position provides a closed inner working space of the upper chamber 25.

The upper chamber 25 is connected to the brazier 14 in the same way as the brazier 14 is connected to the lower chamber 1, namely, from the sides, the upper chamber 25 and the brazier 14 are connected by rods 28, 29 (on one side) and rods 30, 31 (on the other side). The connection of each pair of rods (28-29 and 30-31) to the respective side walls of the upper chamber 25 and the frypot 14 is a parallelogram mechanism in which the upper and lower ends of each rod are pivotally connected to the corresponding side wall.

The lower ends of the rear rods 29, 31 are interconnected by a shaft (rod) 32 (Fig. 3, 4). A lever 33 with a handle is attached to the ends of the shaft 32 on each of the end sides of the device according to the invention (Fig. 2; in Figs. 3, 4, the levers 33 are not shown). When one of the levers 33 is applied to the handle or simultaneously to two levers 33 of the muscular force directed by the user away from him to the rear wall of the upper chamber, the levers 33 transmit torque to the shaft 32, then to the rear rods 29 and 31, the upper chamber 25 and the front rods 28, 30, as a result of which the upper chamber 25 is displaced relative to the frypot 14 up and back. When a force is applied to the handles of the levers 33 (or to the handle of one of the two levers) in the opposite direction, the upper chamber 25 is brought to its original position directly above the frypot 14. With the above-described displacement of the frypot 14 relative to the lower chamber 1 when force is applied to the levers 22, the upper chamber 25 , connected to the brazier, moves with the brazier, remaining stationary relative to the brazier 14.

It is also possible, for example, an embodiment in which a handle is fixed on the front wall of the upper chamber 25 for applying a muscular force, which makes it possible to move the upper chamber 25 up and back relative to the roasting pan 14, as well as in the opposite direction.

The device for heat treatment of food products is provided with support legs 34 fixed on the lower part of the chamber 1 and serving to mount the device on a supporting horizontal mounting surface.

The operation of the claimed device is as follows.

The multimangal is installed with support legs 34 on a working support surface, for example, on a table top, and is connected to the power supply network. Pre-prepared individual portioned pieces of the raw product are strung on devices for placing the products to be cooked in the lower chamber, for example, pieces of meat or fish are strung on skewers S. Skewers are placed in the lower chamber 1, installing them in bushings 9 and grooves 8 in such a way that the handles (free ends) of the skewers S protrude outside the front wall 3 of the chamber 1 and face the user (cook).

The skewers are placed in the lower chamber 1 with the brazier 14 shifted up and back together with the upper chamber 25 connected to the brazier, which provides free access for the user (cook) to the area of the inner working space of the lower chamber 1.

The tray 11 is located inside the lower chamber 1. It can be pulled out of the chamber 1 and placed in it the vegetables cut into pieces (slices) for garnish, and then put back inside the chamber 1. After placing in the chamber 1 skewers S with pieces of meat or fish strung on them the brazier 14 is moved by the handles of the levers 22 in the opposite direction forward and downward, providing the position of the brazier 14 directly above the lower chamber 1. At the same time, the upper chamber 25 connected to it also slides together with the brazier 14. The brazier 14 closes the lower chamber 1 from above. On the control unit set automatic modes of operation of the device, which depend on the type of prepared products, in particular, the time of heat exposure (the time of switching on the quartz heating elements 24); speed of rotation of skewers, etc., after which the device is turned on.

The heating elements 24 create the required temperature, in the lower chamber 1 the products are fried on rotating skewers for a predetermined time interval. When frying, juice or fat from pieces of food flows into the tray 11, where vegetables are laid out for garnish, while in the tray 11 the vegetables are cooked (stewed). Additionally, oil or sauce can be added to the pan 11.

Simultaneously with the preparation of products in the lower chamber 1 with the upper chamber 25 retracted up and back (which provides free access to the working frying surface 15) on the indicated frying surface heated by the heating elements 24 located under it, individual products (meat and fish steaks, cutlets, sandwiches), prepare hot sandwiches (frying them until crisp), etc.

The upper chamber 25 can be used with both the lid 26 open (folded down) and the lid 26 closed. For example, in the position where the upper chamber 25 is located directly above the frypot 14 (that is, not offset from the frypot up and back), the upper chamber with closed lid 26 (to maintain a higher temperature inside the working volume) can be used for baking products. In this case, the roaster 14 is not used. In addition, in addition to baking, the upper chamber 25 can be used to heat individual portions of already prepared dishes - kebabs, sandwiches, etc. So, for example, the finished portions can be placed in the upper chamber 25 with the lid 26 closed in the position of the chamber 25 directly above the brazier 14 (when more intensive heating of the working volume of the chamber 25 is carried out due to the heat generated by the heating elements 24), as well as in the recessed up and back position of chamber 25 (when the temperature inside chamber 25 is lower).

Thus, the proposed device for heat treatment of food products is a multifunctional device (multimangal), which is intended for cooking food products by frying and / or stewing and / or baking, and also provides the possibility of heating ready-made products, and can be used mainly in enterprises public catering systems "fast food", in fast food restaurants, cafes, street pavilions, etc. In this case, the proposed device is a compact device that can be placed on a supporting surface (on a table top) at a height convenient for work.

Compared with the prototype, the claimed device provides an expansion of functionality during its use due to the implementation of a structure equipped with an upper chamber 25, which provides the possibility of baking dishes and / or heating of already prepared portions, and also due to the implementation of a box-shaped pallet 11 located in the lower chamber 1 and is intended not only for collecting fat or juice flowing down from the products placed in the inner space of the lower chamber with the help of retaining devices, but also providing an additional possibility of cooking products in it, for example, stewing vegetable side dishes, at the same time, due to the execution of the bottom closed around the entire perimeter chamber 1 minimizes heat loss, and inside chamber 1 the temperature required for stewing vegetables is maintained. In addition, the claimed device provides the possibility of free safe access to the working area of the lower chamber 1 with the brazier 14 displaced upward and backward. At the same time, the proposed design of the multifunctional device minimizes the surface area occupied by the device and minimizes power consumption, since all functional parts of the multifunctional equipment (lower chamber 1, brazier 14 and upper chamber 25) are placed vertically one above the other, and to create and maintain the required temperature regime for all functional parts of the multifunctional one unit (block) of electric heating elements 24 installed below the brazier 14 and connected to it is used.

Claims (7)

1. A device for heat treatment of food products, characterized in that it contains a lower chamber with a tray, a brazier, heating elements and an upper chamber; the lower chamber is formed by the bottom and the walls connected to it; the pallet is box-shaped and is located in the lower part of the said chamber with the possibility of extension outward; a brazier is located above the lower chamber, which is installed with the possibility of displacement relative to the lower chamber in the vertical and horizontal directions; heating elements are connected to the brazier and installed from the side of its lower part; above the brazier there is an upper chamber, which is formed by the bottom and the walls connected to it and is installed with the possibility of displacement relative to the brazier in the vertical and horizontal directions. 2. The device according to claim 1, characterized in that quartz heating elements are used as heating elements. 3. The device according to claim. 1, characterized in that the walls of the lower chamber are made with the possibility of placing skewers. 4. The device according to claim 3, characterized in that it further comprises a mechanism with an electric motor, which enables the skewers to rotate. 5. The device according to claim 1, characterized in that the upper chamber is provided with a cover. 6. The device according to claim 5, characterized in that the cover of the upper chamber is hinged. 7. The device according to claim 1, characterized in that the bottom and the walls forming the lower chamber are connected to each other by means of a “protrusion-groove” connection.

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