Classifications

• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J37/00—Baking; Roasting; Grilling; Frying
  • A47J37/06—Roasters; Grills; Sandwich grills
  • A47J37/07—Roasting devices for outdoor use; Barbecues
  • A47J37/0718—Roasting devices for outdoor use; Barbecues with vertical fire box
• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J37/00—Baking; Roasting; Grilling; Frying

Definitions

• the claimed invention relates to household devices for fast, high-quality and safe for food cooking in various conditions: outdoors, in a cafe, restaurant, mobile food point.
• Braziers with a vertical structure are known.
• the disadvantage of this device is the absence in the cooking products (in barbecue) of generally accepted taste, for example, the smell of smoke. It is not possible to use this device in the field.
• a device for heat treatment of products comprising a base, a perforated hopper with holes for loading fuel, lower and upper disks with openings and grooves arranged in diameter for installing and rotating skewers around its axis.
• the perforated heating hopper has a vertical cylindrical structure, a vertical installation of skewers and an electric gearbox.
• the disadvantages of this device are the low utilization of the heat of combustion of the fuel due to the release of most of it into the atmosphere, which in turn leads to a significant increase in the time of heat treatment of the product, uneven heating.
• the layout of this device eliminates the possibility of manual rotation of the skewers in the absence of an electric gearbox, because the possibility of a burn from the rising heat of hot coals is not excluded.
• a closed type barbecue comprising a housing in which the product is heat treated, a furnace for loading and burning fuel, a lid having a central opening into which an exhaust pipe and openings for skewers are inserted .
• the disadvantages of this device are the lack of a generally accepted smell of smoke in barbecue, due to the lack of a direct effect on the cooked product hot coals.
• the fuel is set on fire, after its ignition, the walls of the furnace are heated, which (the wall) in turn transfers heat to the product.
• the lack of visual control of the preparation of the product since this device has a closed design, and as a result, the lack of creative participation.
• the technical result of the invention is the creation of a simple and easy-to-use design of vertical barbecue, providing high quality cooking, mainly kebab, kebab on biofuels (mainly charcoal). These quality indicators are achieved due to uniform heat treatment, and the absence of the appearance of carcinogens, which cause the formation of cancer cells in the human body.
• the inventive design of the vertical barbecue are half open, which allows you to visually monitor the process of preparation of the product and take part in this process directly, because traditionally cooking barbecue is a creative process.
• the main purpose of the barbecue is the preparation of barbecue.
• the presented design of the brazier involves the manual rotation of each skewer, which brings an element of creativity to the cooking process, takes attention throughout the entire preparation of the kebab, which eliminates marriage and thereby achieves high taste qualities of the kebab and uniform roasting.
• the vertical barbecue includes a metal box, frame with supports and consoles.
• the metal box is made in the form of a truncated wedge expanding from its rectangular base upward, fixed to the duct, under which there is an ash pan.
• the duct is fixed in the central part of the frame console.
• the box has active sides made of mesh metal.
• racks with grooves for skewers which are made with the possibility of attaching L-shaped wall-screens to them, so that these wall-screens are located behind the racks opposite each of the active sides of the box.
• the duct opening is equipped with a metal mesh.
• the brazier contains at least one bath for collecting fat or juice.
• the grooves on the skewer racks are located one above the other with a slight offset towards the screen wall relative to each other, maintaining the same distance from the surface of the active heating zone.
• the brazier further comprises at least one table located in the side of the frame.
• Each barbecue rack is configured to adjust the distance from it to the active side of the box.
• the vertical barbecue contains a metal box for loading fuel into it, a frame with supports and consoles.
• the box is made in the form of a truncated wedge expanding from its rectangular base up and has two active sides, made of mesh metal.
• the box has an air duct closed by a metal mesh holding coal and a horizontal ash pan, in which ash is collected during the burning of coal.
• the box is installed in the central part of the horizontal console of the frame, which is also the support of the entire structure.
• On the same console of the frame on two sides of the fuel box there are racks with grooves for fixing skewers in them, the distance from the racks to the active sides of the box can be adjusted.
• Skewers are located horizontally, one above the other with a slight displacement relative to each other, maintaining the same distance from the surface of the active heating zone.
• the racks on the side of the opposite grooves are closed by walls that retain heat in the heating zone and are a kind of screens that retain and reflect heat.
• skewers are located on two sides of the central box with charcoal and are located horizontally one above the other. On the outside, the heating zone is closed by screen walls.
• the cooked product receives heat from the side, being in the “heat zone” between the hot coals and the screen walls, and the fat and juice in the cooking process flow down from the upper skewers to the lower ones, and then from the lower skewers it enters the baths installed on horizontal console.
• the design is environmentally friendly, as no harm is done to nature, there is no smoke from fat dripping onto hot coals, fat is collected in special baths, and ash is collected in an ash pan.
• the design of the vertical barbecue provides strips with holes for the skewer sting, each of which is fixed in the lower part between the racks with grooves.
• the slats have a slope, providing a drain of fat and juice.
• Each side contains grooves in which skewers can be installed vertically, fixing their upper part in the grooves and the lower sharp part in the holes of the lower bar.
• the skewers are located on both sides of the central heating unit and can be located both horizontally one above the other and vertically, depending on the size of the prepared product and the desire of the cook.
• each side with grooves of the wall-screen it is possible to vertically install the grill for cooking, for example fish steaks.
• the cooked product receives heat from the side, being in the "heat zone" between the hot coals and the screen walls, and the fat and juice do not get on the coals during cooking, and do not burn into carcinogenic smoke, but flows into the baths installed under the skewers .
• the vertical barbecue contains at least one table located in the side of the frame.
• the claimed design of the vertical barbecue is environmentally friendly, because no harm is done to nature, there is no smoke from the fat dripping onto the hot coals, since the fat is collected in the baths, and the ash is collected in the ash pan.
• Shish kebab prepared in the declared barbecue becomes safe for human consumption, since it does not contain carcinogen-benzapyrene, which is formed during the burning of fat on hot coals.
• FIG. 1 The design of the inventive vertical barbecue is illustrated in FIG. 1 where
• the vertical barbecue for cooking food on biofuels (charcoal, charcoal, etc.).
• the vertical barbecue consists of a metal box (1), rigidly fixed to the duct (2), under which there is an ash pan (3) with a shutter. This entire assembly is fixed on the horizontal console of the frame (4) on which racks (5) with grooves (6) are installed on two sides of the box for fixing horizontal skewers (7) in them.
• Walls-screens (8) are attached to the posts (5), on the upper part of each of which grooves (14) are made for fixing the upper parts of the vertical skewers (16) in them, and strips (15) with holes are installed in the lower part of the posts (5) under the tip of vertical skewers (16).
• the brazier has baths for collecting fat and juice (9).
• the box (1) is made in the form of a truncated wedge expanding upward from its base and two active sides (10) directly transmitting infrared radiation from the coals. This form simplifies the laying of charcoal and its addition during the preparation of the product and allows to achieve uniformity of temperature in the zone of preparation of the product. Between the duct (1) and the wall-screens (8) an isothermal zone is formed. The box rests on the duct (2) and is separated from it by a metal mesh (13) to prevent fuel from falling out of the box. Air duct (2) provides air flow to coal. The vertical barbecue is mounted on the frame (11).
• Horizontal skewers (7) with the prepared product are located in the space between the metal mesh (perforated) sides (10) of the box (1) with the combustion products and the screen walls (8) are located horizontally one above the other, offset relative to each other, keeping the same distance from the surface of the active side of the box.
• Vertical skewers (16) with the prepared product are located in the space between the active sides (10) of the box (1) with the combustion products and the screen walls (8) and are located vertically, parallel to the line of the side surface of the active side of the box. In this case, the heat from the fuel embedded in the box (1) directly affects the prepared product.
• at least one of the side parts of the barbecue additionally contains a table.
• the table can be made collapsible and / or solid and / or removable.
• the process of making barbecue is close to traditional with a smoke, but not with a concertogen. Products are prepared on coals, directly receiving thermal radiation from them, but the juice and fat from the product do not get on the coals and elements heated by its heat.

Landscapes

• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Baking, Grill, Roasting (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=58452797

Family Applications (1)

Country Status (3)

Families Citing this family (2)

Citations (4)

Family Cites Families (2)

• 2015
  • 2015-11-23 RU RU2015150093A patent/RU2606325C1/ru active
• 2016
  • 2016-11-23 WO PCT/RU2016/000806 patent/WO2017091109A1/ru active Application Filing
  • 2016-11-23 DE DE202016008898.0U patent/DE202016008898U1/de not_active Expired - Lifetime
  • 2016-11-23 DE DE112016005359.2T patent/DE112016005359T5/de not_active Ceased

Patent Citations (4)

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