RU54728U1 - SMOKEHOUSE - Google Patents

Abstract

The utility model relates to mobile devices intended for smoking products. The technical result achieved by the implementation of this utility model is to simplify the design, increase operational reliability, versatility in the use of a heating source, in increasing the economic efficiency of the device. The specified technical result is achieved by the fact that the device for smoking products containing a vertically arranged housing with a bottom, a lid and fasteners for products. The device is characterized in that the housing in the upper part around the perimeter from the outside is provided with a water shutter formed with a flange of the cover. On the inside of the casing there are fastening elements in the form of a cross for hanging products, and in the lower part the casing is equipped with a stand for placing the heat source, and at the bottom of the casing there is a pallet for collecting fat mounted on supports and forming a volume with the bottom of the casing with a gap to its wall to accommodate wood chips or sawdust, and the lid is equipped with a fitting to relieve excess pressure.

Description

The field of technology.

The utility model relates to mobile devices intended for smoking products.

The prior art.

Closest to the claimed technical solution is the marching kitchen selected as a prototype, comprising a housing with a bottom, a flap with a flange, and fasteners for products. /cm. RF patent No. 22565640 /.

Disclosure of a utility model.

The technical result achieved by the implementation of this utility model is to simplify the design, increase operational reliability, versatility in the use of a heating source, in increasing the economic efficiency of the device.

The specified technical result is achieved by the fact that the device for smoking products containing a vertically arranged housing with a bottom, a lid and fasteners for products. The device is characterized in that the housing in the upper part around the perimeter from the outside is provided with a water shutter formed with a flange of the cover. On the inside of the casing there are fastening elements in the form of a cross for hanging products, and in the lower part the casing is equipped with a stand for placing the heat source, and at the bottom of the casing there is a pallet for collecting fat mounted on supports and forming a volume with the bottom of the casing with a gap to its wall to accommodate wood chips or sawdust, and the lid is equipped with a fitting to relieve excess pressure.

The mass of chips or sawdust is 100-150 g per hour of work.

Short list of figures.

In Fig.1 - shows a smokehouse;

Figure 2 is the same isometric view of the product.

Embodiment

The smokehouse contains: a fitting for relieving excess pressure (1), a lid (2), a water lock (3), a crosspiece for hanging hooks (4), a hook for hanging products (5), a housing (6), a tray for collecting fat (7 ), a space for laying chips or sawdust (8), a stand for placing a heat source.

The smokehouse is made of AISI 304 stainless steel (similar to 08X18H10) manufactured in Finland, which is allowed for contact with food and intended for hot smoking of meat and fish products at home or in the field from external heat sources: gas and electric stoves, fires, etc. Cooking of products occurs due to intensive heat treatment in the environment of passing smoke.

Overall dimensions of the smoking tank:

- without stand, mm (diameter × height) 340 × 500 - with stand, mm (diameter × height) 340 × 700 - weight of the smokehouse with stand, kg 5.35 - mass of loaded products, kg 3 - mass of loaded chips sawdust, g 100-150 (for 1 hour) - smokehouse capacity, liter thirty

During smoking it is not allowed to carry the smokehouse and touch it with unprotected hands. Install only on substrates ensuring its stability. To prevent smoke from seeping from under the lid, before working with the smokehouse, drinking water (airlock) must be poured into the body chute. Do not use sawdust or wood with impurities (paints, varnishes, impregnations, etc.).

The smokehouse is a welded metal cylinder with a lid. At the bottom of the structure, a pallet is installed to collect the liquid and fat draining during the smoking process. A gutter is welded along the upper body of the product, which is filled with drinking water before smoking, forming a water seal. A cross for hooks is installed on the inner surface of the smokehouse, with the help of which smoking products are suspended.

Before cooking, it is necessary to rinse the smokehouse with hot water and warm it up on a gas or electric stove for 20-25 minutes. Remove the cover from the housing. Pour sawdust or wood chips to the bottom of the case, distributing them in an even layer, at the rate of 100-150 g for 1 hour of operation.

The amount of sawdust poured should be such that the pallet mounted on the supports does not touch the sawdust. Sawdust, small shavings or wood chips cleared of bark, it is advisable to use hardwood except birch. Recommended smoking woods are alder, oak, aspen, from old apple trees, pears, nuts, cedars, junipers, and heather. It is better to use old, even rotten trees. Raw foods, pre-salted (pickled) and slightly dried,

hung from the lid with hooks. It is advisable to boil the meat a little. It is allowed to tie the products with twine or gauze. It is recommended to hang the fish head down. To put hooks with products on a crosspiece. Pour drinking water into the space between the housing and the lid to a level 3-5 mm below the outer edge of the gutter (water seal).

A smokehouse with products so assembled is installed on the source of heating. Intensive heating of the base is possible within 5-10 minutes, after which it must be reduced: when smoking fish - to an average level, and when smoking fat and meat - even weaker so as not to melt the fat. Smoking time depends on the weight of the products, temperature, humidity, portion size, heating intensity and can be 30-60 minutes for fish, 60-120 minutes for lard and meat. After use, the smokehouse should be washed with a sponge with detergent, rinsed with warm water and wiped dry with a towel. Dry the smokehouse upside down.

“Elite” is a trademark of the applicant.

Claims (2)

1. A smokehouse containing a vertically arranged housing with a bottom, a lid and fasteners for products, characterized in that the housing in the upper part along the perimeter is provided with a water lock formed on the outside of the lid, fastening elements in the form of a cross are located on the inside of the housing for pendants of products, and in the lower part the casing is equipped with a stand to accommodate the heating source, and at the bottom of the casing there is a pallet for collecting fat, mounted on supports and forming with a bottom, with a gap to its wall casing volume to accommodate wood chips or sawdust, and the lid is equipped with a fitting to relieve excess pressure. 2. The smokehouse according to claim 1, characterized in that the mass of wood chips or sawdust is 100-150 g per hour of operation.