WO2022008318A1 - Dispositif de rôtissage pour aliments à rôtir allongés, de préférence pour saucisses bratwurst - Google Patents

Dispositif de rôtissage pour aliments à rôtir allongés, de préférence pour saucisses bratwurst Download PDF

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Publication number
WO2022008318A1
WO2022008318A1 PCT/EP2021/068054 EP2021068054W WO2022008318A1 WO 2022008318 A1 WO2022008318 A1 WO 2022008318A1 EP 2021068054 W EP2021068054 W EP 2021068054W WO 2022008318 A1 WO2022008318 A1 WO 2022008318A1
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WO
WIPO (PCT)
Prior art keywords
unit
frying
conveying
conveyor
designed
Prior art date
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PCT/EP2021/068054
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German (de)
English (en)
Inventor
Clemens BÖCKEL
Felix Rennies
Original Assignee
BÖCKELS Beste GmbH
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Application filed by BÖCKELS Beste GmbH filed Critical BÖCKELS Beste GmbH
Publication of WO2022008318A1 publication Critical patent/WO2022008318A1/fr

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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
    • A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
    • A47J37/045—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with endless conveyors

Definitions

  • Roasting device for oblong fried food, preferably for fried sausages
  • the present invention relates to a frying device according to the preamble of patent claim 1.
  • Bratwurst is one of the generally popular dishes that are sold to the public to take away, so to speak, "on hand”. Diameter and possibly in the course along the elongated extension between straight or ge curved, possibly in the degree of curvature, can differ.
  • Bratwurst of this type are usually freshly prepared and sold to the public by bratwurst stands.
  • the sausages are stored there, usually chilled, prepared by one person using a roasting device and then sold, for example, in a half-sliced bun or on a cardboard pad for direct consumption to customers to take away.
  • the bratwurst can be freshly prepared when an order is received or prepared in advance and then kept warm on a shelf in order to be able to react more quickly to a customer's order.
  • Other meat-containing or meatless dishes can also be prepared by roasting as such oblong fried food and sold for direct consumption.
  • Devices are known as frying devices and are widely used because of their simplicity, which have a heatable, smooth, closed plate on which, for example, the sausages can be placed and fried through contact with the hot plate.
  • the heating can usually be done electrically or with gas from below against the underside of the plate and can be adjusted in terms of temperature or the intensity of the heating. If necessary, two sections of the plate can be heated to different degrees in order to fry the sausages on one section and to keep the fried sausages warm on the other section as a shelf.
  • the sausages must be regularly turned or rolled by the person, for example using tongs or the like, to avoid burning or excessive frying at the same point on the sausages and to fry the outer surface of the sausages as completely and evenly as possible. This can greatly affect the quality of the roasting process and thus also the roasted sausages. In particular, roasting the sausages in the same place for too long can cause damage lead to burning of the sausages, which can lead to the burned sausages being rejected. Furthermore, turning or rolling the sausages represents an effort which can bind the person accordingly, so that the person cannot perform any other tasks such as taking orders and the like during this time.
  • CN 201452929 U, US Pat. No. 7,367,261 B2 and US 2017/0156545 A1 each describe frying devices in which sausages can be heated from above or below and thereby fried.
  • the sausages are each on two parallel immedi applicable adjacent rotating rollers, d. H. the bratwurst are located between the two rollers, which can either be heated themselves or allow the heat to reach the respective bratwurst from below through the slit-like distance.
  • frying devices are known from US Pat each has a bratwurst.
  • the guide unit can be automatically moved laterally to and fro over a sufficient distance to roll the sausages received by the grid unit back and forth in the circumferential direction on the heatable flat closed plate and thereby fry them automatically.
  • the disadvantage remains, however, that the frying process for each sausage has to be ended manually by one person by removing the sausages from the frying device and serving or storing them. The person can also see or decide when the frying process for each fried sausage has reached the desired frying result. Likewise, fresh sausages to be roasted are to be refilled by the person in order to start the respective roasting process. This still represents a certain effort for the person or it still requires time.
  • the roasting result can also differ from fried sausage to fried sausage if the person removes a fried sausage from the frying device too early or too late. Furthermore, the person can forget to start another roasting process by placing a fresh sausage to be roasted on the roasting device.
  • frying devices are also known which, for example, can hold sausages and move or promote them in the horizontal plane while the sausages are fried by heating from above or from below.
  • the sausages are automatically placed on a tray for storage.
  • the sausages are also rotated around their longitudinal axis in order to achieve an even roasting process in this case as well. If the length of the conveying path, the speed at which the sausages are conveyed and the degree of warming up are coordinated, the sausages can have the desired roasting result uniformly at the end of the conveying path.
  • the frying process can be ended automatically at this point in time or in this state of the bratwurst.
  • Such roasting devices can have a bratwurst store at the start of the conveyor section, from which fresh sausages to be roasted are added to the conveyor section by rollers, so that continuous production of fried sausages can be made possible automatically.
  • the person can no longer forget to remove fried sausages, so that the desired frying result can be achieved more reliably and more uniformly than with the frying devices described above.
  • the person can no longer forget to add more sausages to be fried, which can increase the throughput of the frying device or even out the production of fried sausages.
  • the sausages can be conveyed during roasting by rollers rotating on the spot, in the spaces between which the sausages are picked up from above and, as described above, rolled around their longitudinal axis by the rotation of the rollers and at the same time over the rollers of the roasting device in be rolled away in the conveying direction and thus conveyed further, see for example US Pat.
  • the heated rollers rotating on the spot are arranged above the sausages and the sausages are also rolled around the longitudinal axis on a flat, closed surface underneath and are thereby conveyed.
  • a technically more complex roasting device of this type can have an endlessly closed conveyor, which can record sausages to be roasted at a first position in its upper area, the upper strand, and promote them to a second point and roast them as well as roll around their longitudinal axis.
  • Such a frying device is described by TWM 263065 U.
  • Two endlessly closed chains run parallel to one another around two toothed wheels, which are connected in the transverse direction by a large number of rollers which can rotate about their own longitudinal axis.
  • a heat source is arranged above in the area of the upper run of the chain conveyor.
  • a toothed rack runs underneath, on which the rollers roll in this area and are thereby set in rotation.
  • a similar roasting device can also be found in DE 810572 B, in which case the rollers are each covered like a roof by an angle rail so that the sausages are not deformed or crushed between the individual rollers during the roasting process.
  • the rollers are set in rotation by a drive mechanism on the part of the chain conveyor.
  • the heat source is located below the upper run.
  • the roasting process takes place within closed rollers of a chain conveyor, which are opened at the first point to receive a sausage to be roasted and opened again at a second point to deliver the fried sausage.
  • the conveying section leads over the upper run and back over the lower run.
  • An object of the present invention is to provide a frying device of the type described in the opening paragraph, so that the quality of the frying process can be improved.
  • the roasting process should be able to be carried out independently and, as far as possible, correspond to a roasting process carried out manually by a person in order to also achieve a corresponding quality.
  • At least an alternative to the known frying devices described above should be created.
  • the present invention thus relates to a roasting device for elongate fried food, preferably for fried sausages, with at least one conveyor unit with at least one roasting surface for receiving the elongate fried food and with at least one, preferably adjustable, heating unit for roasting the elongate fried food on the roasting surface of the conveyor unit.
  • a roasting device is designed to independently carry out a roasting process for the elongated food to be roasted, as described above. Sausages, in particular, but also other foods shaped in this way, which can be prepared by roasting, can be used as elongated fried food.
  • the preparation by roasting takes place on a roasting surface on which the long fried food is conveyed by means of the conveyor unit. away and at the same time can be fried by sufficient heating on the part of the frying surface and/or from above on the part of the heating unit.
  • the heating unit can preferably be operated by means of gas but also electrically or by means of coal and generate heat.
  • the frying device is characterized in that the conveyor unit has at least one conveyor which is closed endlessly around the frying surface, with the conveyor unit being designed to move the conveyor in a conveying direction over the frying surface, with the conveyor being at least substantially perpendicular to the conveying direction has a plurality of rod elements, each of which has a receiving space between them for at least one elongated item to be cooked, preferably for exactly one elongated item to be cooked, the conveying means being arranged opposite the roasting surface in such a way that an elongated item to be cooked is accommodated in a receiving space can be moved by a rod element of the conveyor at least essentially rolling in the conveying direction over the frying surface.
  • the roasting device is based on the manual roasting process of elongated fried food described above, in which a frying surface is used, on which the elongated fried food to be fried is placed by a person and fried from below by rolling under the action of heat from the frying surface .
  • the roasting device of KR 20100006663 U conveys the sausages towards the person during roasting by rolling on the roasting surface and thereby ends the roasting process automatically.
  • the rolling of the sausages on the roasting surface of the roasting device of KR 20100006663 U by rollers rotating on the spot above the roasting surface cannot guarantee a uniform and uninterrupted rolling movement of the sausages in the conveying direction.
  • the roasting surface is therefore arranged in the area of the upper run of the conveyor unit below the endlessly closed conveyor, so that the elongated food to be fried can rest on the upper side of the roasting surface and can be moved there by rollers in the conveying direction.
  • This is done by means of the endlessly closed conveyor in such a way that the endlessly closed conveyor forms intermediate receiving spaces through rod elements running transversely to the conveying direction, which can each accommodate at least one elongated fried product and in particular precisely one elongated fried product between the rod elements.
  • the rod elements can each touch an elongated item to be fried, which is accommodated in the directly adjacent receiving space in the conveying direction, and thereby transfer the translatory movement of the conveying means in the conveying direction to the elongated item to be fried in such a way that the elongated item to be fried is at least essentially over the frying surface in the conveying direction can be rolled.
  • the elongate food to be cooked rolls around its own longitudinal axis, which extends at least essentially perpendicularly to the conveying direction.
  • a continuous rolling movement of the elongate fried food on the frying surface can be achieved with comparatively simple mechanical means.
  • the roasting process of the elongated food to be roasted can be carried out essentially independently by the roasting device according to the invention.
  • the corresponding previously described properties and advantages of such an independent frying process can be implemented and used in this way.
  • This can be achieved in a comparatively simple, robust and/or cost-effective manner.
  • the rolling movement of the elongate fried food in the conveying direction can take place more evenly and/or more reliably than previously known. This can lead to a more even result from the roasting process than previously known and, in particular, at least reduce or even completely avoid the waste of long, burned roasted goods.
  • the roasting process can be carried out in a simple manner without any human intervention.
  • the rod elements are arranged relative to the frying surface such that the elongated food to be fried touches the rod element approximately along the flea of its longitudinal axis and can thereby be moved at least essentially rolling in the conveying direction over the frying surface.
  • the arrangement of the rod elements in the vertical direction approximately at the middle height of the elongated fried food, ie at the height of the longitudinal axis of the elongated fried food, can be a way of implementing the properties and advantages described above and the rolling movement of the fried food on the frying surface generate as previously described.
  • the bar elements are arranged in relation to the frying surface in such a way that the elongate food to be fried is touched by the bar element in the vertical direction above its longitudinal axis, preferably at about three quarters of its height, rolled over by the bar element in the vertical direction and thereby at least can be moved essentially rolling in the conveying direction over the frying surface.
  • the arrangement of the rod elements in the vertical direction in the region of the upper half of the vertical fried food, ie above the level of the longitudinal axis of the elongated fried food can enable a special type of movement of the elongated fried food on the frying surface.
  • the elongate food to be fried can be rolled over by the bar element in the vertical direction and thereby compressed, so that a certain frictional connection is achieved between the frying surface, the elongate food to be fried and the bar element, which can lead to the elongate food to be fried rolled on the part of the rod element on the roasting surface, at least essentially to exclusively, and translational pushing of the food to be fried by the rod element in the conveying direction can be reduced or completely avoided, which leads to uneven roasting and/or uneven movement of the elongated Bratguts could lead ren.
  • Rolling over the elongated food to be grilled by the rod element means that the rod element moves in the conveying direction and in the vertical direction over the elongated food to be grilled and presses the elongated food to be grilled onto the frying surface, thereby moving it with it and this to a at least essentially until the complete rolling movement of the food to be fried leads about its longitudinal axis on the frying surface of the conveyor unit.
  • the speed of the conveying means in the conveying direction is greater than the speed of the rolling movement of the elongated food to be fried on the frying surface.
  • the bar elements are arranged exactly perpendicularly or at an angle to the conveying direction.
  • the receiving spaces between the bar elements are also aligned exactly perpendicular to the conveying direction.
  • the elongated items to be grilled are also received exactly perpendicularly to the conveying direction in the receiving spaces of the conveying means.
  • the elongate items to be roasted are simultaneously touched by the rod elements over their elongate extent and moved in a rolling manner. This can represent a particularly simple implementation of the funding and also lead to a regular rolling movement of the elongated items to be fried on the frying surface.
  • Arranging the bar elements obliquely to the conveying direction means that the bar elements are each arranged at the same angle to the perpendicular direction of the conveying direction. This angle can be in the range of up to 10°, for example, so that—in other words—the bar elements are aligned at an angle of at least 80° to the conveying direction. This applies accordingly to the recording chambers of the conveyor, which are formed by the rod elements.
  • the elongate items to be fried can be moved in a rolling manner in the conveying direction on the frying surface, with the contact between the bar elements and the elongate items to be fried being more point-like or small-area and this contact point changing over the course of the contact of the bar element with the elongate union Food to be cooked is moved along the longitudinal extension direction of the elongated food to be cooked across this from one end to the other end.
  • This can be advantageous in particular for implementing the rollover described above, in order to implement the rollover over a longer distance in the conveying direction.
  • the conveying means has two endlessly closed drive elements, preferably two endlessly closed roller chains, which are connected to one another by the rod elements at least essentially perpendicular to the conveying direction, preferably exactly perpendicular to the conveying direction, with the rod elements being stationary the drive elements, preferably each fixed to a link of the roller chain, are arranged.
  • This can represent a mechanically simple, robust and/or cost-effective way of implementing the endlessly closed funding means.
  • the conveying means has at least one conveying element per drive element, preferably a gear wheel, which is designed to be driven in rotation and to drive the respective drive element, with the two conveying elements being connected to one another in a fixed manner perpendicular to the conveying direction by means of an axis.
  • the funding per drive element has at least or exactly two conveying elements or gears, which are arranged opposite one another such that each drive element can be driven by at least or exactly one conveying element or gears. This can enable the drive forces to be transmitted as uniformly as possible from the conveying elements or gear wheels to the drive elements.
  • the conveying elements are designed to be changed in their positioning in relation to a frame of the conveying unit in order to adjust a tension of the drive elements in the conveying direction.
  • the tension of the drive elements can be adjusted in a simple manner, in particular after assembly or after maintenance of the drive elements.
  • the frying surface is oriented horizontally. This can simplify implementation of the frying device. In particular, this ensures that a movement of the elongated food to be cooked in the conveying direction exclusively by the funding he can follow. In this way, the movement of the elongate fried food in the conveying direction can be carried out in a more controlled manner by the conveying means than by independent rolling over a frying surface aligned at an angle to the horizontal.
  • the frying surface has a closed surface design.
  • the frying surface can be made relatively simple and / or inexpensive.
  • the elongate items to be roasted can also be heated as uniformly as possible, in that the roasting surface is in turn heated and the heating can be distributed along the roasting surface.
  • This indirect heating of the elongated items to be fried can also reduce energy consumption.
  • this can simplify the cleaning of the frying device, since liquids such as frying fat can remain on the frying surface and therefore only the frying surface has to be cleaned.
  • a larger contact surface can be provided on the part of the frying surface, against which the elongate fried food can be pressed when it rolls over. This can favor the over-rolling movement of the elongated fried food.
  • the frying surface has through-openings running at least essentially in the conveying direction.
  • the frying surface is designed as a grill grate or as a grate. This may allow liquids such as frying fat to drain through the through holes in the vertical direction downwards from the frying surface. This can make the frying process even, especially if you use it for a long time. Also, heat rising from below in the vertical direction can directly reach the elongated fried goods through the through-hole, which can improve the quality of frying. This direct heating of the elongate items to be roasted can also allow the degree of heating to be regulated more quickly, since the indirect heating of the frying surface has a certain inertia in terms of heating and cooling.
  • the through openings of the frying surface run at an angle to the conveying direction.
  • the passage openings run at an angle of up to 10° to the conveying direction.
  • the appropriate choice of the oblique alignment of the through-openings of the frying surface can ensure that at the end of the roasting process the entire surface of the elongated food to be roasted is rolled as evenly as possible over the through-openings and over the ridges of the frying surface and fried accordingly evenly.
  • This can lead to a better or more even roasting result, for example in Form a more even browning of the oblong fried food.
  • local excessive heating of the elongate fried food which can occur as a result of continuous contact between the corresponding points of the elongate fried food and the webs of the frying surface, can be avoided as a result.
  • the rolling behavior of the elongate fried food on the frying surface can also be improved as a result.
  • the heating unit can be removed from a frame of the conveyor unit. This can simplify and/or speed up the assembly, repair or replacement of the thermal unit. This can also enable the use of different heat units.
  • the frame of the conveyor unit is designed to adjust the heating unit in the vertical direction in the fleas, and/or the frame of the conveyor unit is designed to accommodate the heating unit in the vertical direction in different fleas.
  • Flow can influence the amount of heat or flow that can be exerted by the heating unit on the frying surface of the conveyor unit.
  • the heating unit is arranged below the frying surface of the conveyor unit.
  • the heat which can be generated and discharged from the heating unit can be directed not only as heat radiation toward the frying surface but also as he heated air by convection rising up in the vertical direction to the frying surface. This can promote the most complete use possible of the heat generated for the frying process and thereby reduce energy consumption.
  • the heating unit has at least two heat sources that can be regulated independently of one another along the conveying direction. This can make it possible to carry out the frying process of the elongate fried goods at different high temperatures. This can increase the design possibilities of the roasting process and possibly lead to a better result of the roasting process.
  • the conveyor unit has at least one output element which is designed to receive at least one oblong item to be fried from a receiving space of the conveyor and to deliver it at least outside the conveyor unit, preferably outside the frying device.
  • the roasting process can be ended automatically by the roasting device and the roasted elongated roasted goods can be fed to a person or to a shelf.
  • the conveyor unit has at least one, preferably removable, collecting element which at least in sections, preferably over the entire surface, at least at least running horizontally in the vertical direction below the frying surface and is designed to receive at least liquids, preferably frying fat.
  • the frying surface has through-openings, liquids such as frying fat can be received and stored by the support element. Cleaning of the collecting element can be facilitated by the fact that the collecting element can be removed from the conveyor unit.
  • the removable collecting element can preferably have a handling element, for example in the form of a handle.
  • the conveyor unit has at least one, preferably removable, cover element, which is designed to cover the frying surface at least in sections, preferably as far as possible, particularly preferably over the entire surface, at least in the vertical direction from above, preferably also at least in sections, preferably as far as possible , particularly preferably over the entire surface, laterally perpendicular to the conveying direction to enclose.
  • the frying surface can be enclosed perpendicularly to the conveying direction at least in sections, as far as possible or even over the entire surface, so that the heat which can emanate from the frying surface and/or through the through-openings of the frying surface in the vertical direction upwards is kept above the frying surface can be.
  • the frying device has at least one storage unit which is designed to receive a plurality of elongate items to be fried and to deliver them individually to the conveyor unit, preferably to a feed element of the conveyor unit, with the feed element of the conveyor unit preferably being designed to Elongated food to be fried to a receiving space of the funding.
  • a storage unit can also be referred to as a storage unit, as a separator or as a separating unit.
  • the storage unit is capable of storing a plurality of elongate items to be fried and individually, i. H.
  • the storage unit has a plurality of intermediate spaces which are formed by preferably removable guide elements, each intermediate space being designed to accommodate a plurality of elongate items to be grilled in the vertical direction. at least substantially, preferably exactly, one above the other, the storage unit being designed to let a single elongated item to be fried fall down from one of the gaps in the vertical direction. In this way, the elongate items to be grilled can be moved out of the storage unit by means of gravity, which can make this movement easier to carry out.
  • a single elongated item to be fried can be released from the storage unit, so that the elongated items to be grilled cannot become jammed or wedged with one another, as could occur when using a funnel or the like.
  • This can ensure trouble-free feeding of individual elongated items to be fried from the supply unit to the conveying unit.
  • the fact that the guide elements can be removed can simplify cleaning of the storage unit.
  • each intermediate space in the vertical direction preferably at the lower end, has a preferably removable receiving element, which is formed to receive precisely a single elongated item to be fried and to fall down when actuated in the vertical direction allow.
  • the gaps can end at the receiving element or the gaps can extend further down in the vertical direction beyond the receiving elements, for example by designing the guide elements to be correspondingly long or by additional guide elements to prevent the long fried food from falling out of the receiving element respectively. This can improve or ensure the desired alignment of the elongate fried food when it reaches the conveying unit.
  • the receiving elements each have at least one receiving opening, which is designed to receive precisely one individual elongated item to be fried, the receiving elements being arranged parallel to one another and rotatable, and the receiving openings of the receiving elements being offset at an angle to one another about the axes of rotation in such a way are arranged so that only the receiving opening of a receiving element can drop exactly a single längli Ches fried food in the vertical direction down. In this way it can be achieved on the one hand that on the part of each receiving element a single elongated item to be fried can always be received in the vertical direction from above and conveyed downwards.
  • this can be done by the angular offset of the receiving openings of the receiving elements with one another, evenly distributed across all the gaps, so that all the gaps can deliver the long roasted goods one after the other or alternately.
  • the angular offset of the recording At the same time, openings in the receiving elements among one another can represent a mechanically simple possibility of implementing this.
  • the receiving elements are rotatably connected to one another by means of at least one drive element, preferably by means of at least one gear each, with the storage unit having a motor, preferably a stepper motor, which is designed to close the receiving elements by means of the drive element rotate.
  • a motor preferably a stepper motor, which is designed to close the receiving elements by means of the drive element rotate.
  • the drive element which connects the receiving elements to one another, which can be gears in particular, although an endlessly closed belt or the like would also be possible.
  • a stepping motor as the motor, since only a partial rotary movement of the receiving elements, for example by 90°, may be required for the output of an individual item to be fried.
  • the storage unit is designed to be heatable.
  • the elongate items to be fried can already have a heat at the beginning of the roasting process of the conveyor unit, which can be above the ambient temperature and in particular above the temperature of cooled elongate items to be fried.
  • the elongated roasted goods can already be preheated there in order to be at least warmed up at the beginning of the frying process compared to the cooled state or compared to the tem perature of the environment, which is the can speed up or shorten the frying process.
  • the frying device has a feed unit which is designed to receive a single elongate fried product from the storage unit, preferably by falling in the vertical direction from above, and in a conveying direction to the conveying unit, preferably to a Delivery element of the conveyor unit to deliver.
  • Flier barn can be done a targeted or ge orderly supply of the individual elongated items to be fried to the conveyor unit, so that the individual elongated items to be fried can be taken there from the receiving spaces of the conveyor as described above.
  • the delivery of the individual elongate items to be roasted by the storage unit can be achieved as described above by falling down in the vertical direction, which can simplify the delivery of the individual elongate items to be fried by the storage unit.
  • the feed unit has a receiving surface which is arranged in the vertical direction below the storage unit, preferably below the spaces between the storage unit, the receiving surface being formed obliquely towards the conveying unit. This can be a particularly simple way of picking up the individual elongated items to be cooked from the storage unit and feeding them independently by rolling, ie by a rolling movement, via the sloping receiving surface of the feed unit.
  • the feed unit has a receiving surface which is arranged in the vertical direction below the storage unit, preferably below the spaces between the storage unit, the receiving surface being formed horizontally, the feeding unit having a conveying means which is formed to move an elongate item to be fried on the receiving surface in the conveying direction, the conveying means preferably being designed to be moved in the conveying direction towards the conveying unit and away from the conveying unit.
  • the individual elongated items to be roasted can be picked up from the storage unit, in particular by falling down in the vertical direction, onto the receiving surface.
  • the feed unit can also have a conveying means which can be moved in one conveying direction. to roll the individual längli surface to be roasted over the receiving surface of the feed unit away and thereby feed the conveyor unit in its conveying direction.
  • the receiving surface is adjoined in the conveying direction by a discharge surface, which is designed obliquely towards the conveying unit. This can enable the individual elongated items to be fried to be transferred from the feed unit to the conveying unit by means of an automatic rolling movement with as little effort as possible.
  • the feed unit has a catching element which is designed to catch a rolling, elongate fried product in a horizontal direction and at least essentially falling down in the vertical direction onto the conveyor unit, preferably onto a feed element of the conveyor unit. to deliver.
  • a catching element which is designed to catch a rolling, elongate fried product in a horizontal direction and at least essentially falling down in the vertical direction onto the conveyor unit, preferably onto a feed element of the conveyor unit. to deliver.
  • the frying device has at least one triggering element which is designed to be actuated by a user, the frying device, preferably a control unit of the frying device, being designed to dispense a single long item to be fried from the storage unit, preferably and to carry out the conveyance of the individual elongate fried product through the feed unit in response to the actuation of the triggering element by the user, preferably immediately.
  • the person using the inventive roasting device can trigger the roasting process of a single, elongated item to be roasted by actuating the triggering element, for example in the form of a button, a button or the like, for example with a finger.
  • a single oblong item to be fried can thereby be released from the storage unit and fed to the conveying unit, preferably by means of the feed unit described above.
  • the individual elongated item to be roasted can be received by a receiving space of the conveyor, so that the roasting process can be carried out as described above.
  • the conveyor of the conveyor unit can be operated continuously at a constant speed.
  • the frying device has at least one heating unit, which is arranged in the vertical direction below the storage unit, preferably also below the supply unit, and is designed to generate heat and allow it to rise at least into the storage unit.
  • the elongate items to be roasted which are arranged in the storage unit, can be heated as already described above. This can be done by the heating unit in addition to or as an alternative to the previously described heating by the storage unit itself. This can expand the options for heating the elongated items to be fried in the storage unit or provide an alternative option for this.
  • a receiving surface of the feed unit has at least one through-opening, preferably a plurality of through-openings, which is designed to allow the heat from the heating unit to rise into the storage unit, with the through-opening, preferably the through-openings, is aligned at least substantially in the conveying direction of the feed unit.
  • the heat for example in the form of heated air or steam, can rise from the heating unit through the feed unit into the storage unit and heat the elongated fried goods received there.
  • an individual elongated item to be fried can be heated at the same time, which is located inside the feed unit, so that the heating of the individual elongated item to be cooked can be maintained for longer.
  • the heating unit has at least one water intake for the intake of water, the water intake, preferably electrically, in particular preferably by means of an electric heating element, preferably as an immersion heater, is heatable.
  • the heating described above can take place by rising heated water vapor, which can be generated in the water intake by the evaporation of the water by means of heating.
  • This can be done electrically or by means of an electric heating element, in particular in the form of an immersion heater, in a comparatively compact, cost-effective, simple, space-saving manner and/or in a manner that can be controlled or regulated quickly.
  • the heating unit has at least one temperature sensor which is designed to detect a temperature of the water in the water intake, with the frying device preferably being designed, preferably a control unit of the frying device, to determine the water intake depending on the Temperature sensor to heat detected temperature. In this way, the generation of water vapor can be controlled.
  • the heating unit has at least one water level sensor, preferably a float switch, which is designed to detect the fill level of the water in the water receptacle.
  • the heating unit or the roasting device or its control unit can automatically detect if the level of water in the water intake falls below a minimum amount due to evaporation, at which point water in the water intake needs to be refilled. to ensure, for example, that the immersion heater is adequately covered with water.
  • the heating unit has at least one water inlet, via which water can be admitted into the water intake, the frying device, preferably a control unit of the frying device, preferably being designed to feed water into the water intake depending on the fill level detected by the water level sensor to let in This can make it easier to fill water into the water intake. In particular, this can be done automatically by the heating unit or the frying device or its control unit in order to ensure a sufficient water level within the water intake.
  • the frying device has at least one control unit which is designed to control at least the speed of the conveying means of the conveying unit.
  • the speed of the conveying means of the conveying unit can be adjusted in order to thereby influence the frying process.
  • this can be done in combination with an adjustable heat generation of the heating unit in order to carry out the frying process as desired by the person.
  • the frying device can be designed as an essentially one-piece object in which the conveying unit, the heating meech, the control unit, the supply unit, the supply unit and/or the heating unit are designed and arranged as assemblies or as elements, preferably within a common housing.
  • the frying device according to the invention is a system in which the conveyor unit, the heating unit, the control unit, the storage unit, the feed unit and/or the heating unit are separate units or separate devices, preferably inside a separate housing, executed and functionally assembled to the inventions to the invention roasting device as a whole.
  • the conveying unit, the heating unit, the control unit, the storage unit, the feeding unit and/or the heating unit can each also be designed as individual devices and used in combination with other such units or devices in order to achieve the corresponding ones described above to use aspects of the conveyor unit, the heating unit, the control unit, the storage unit, the feed unit and/or the heating unit according to the invention independently of the roasting device according to the invention as a whole.
  • each of the conveying unit, the heating unit, the control unit, the storage unit, the feeding unit and/or the heating unit can represent a separate invention.
  • the storage unit according to the invention and/or the feed unit according to the invention can also be used to feed individual elongated fried items to a conveyor unit other than the conveyor unit according to the invention. This applies to the supply unit according to the invention and to the supply unit according to the invention, each individually and in combination with one another.
  • FIG. 1 shows a perspective view of a frying device according to the invention with a conveying unit, heating unit, control unit, storage unit, feed unit and heating unit;
  • FIG. 2 shows the representation of FIG. 1 only with the delivery unit, heating unit and control unit and the cover element of the heating unit removed;
  • Fig. 3 shows an alternative representation of Fig. 2
  • Fig. 4 is a perspective view of the thermal unit
  • FIG. 6 shows the representation of FIG. 1 obliquely from above
  • Fig. 7 shows the frying surface of the conveying unit
  • Fig. 10 is a perspective view of the storage unit, delivery unit and heating unit
  • FIG. 11 shows a perspective sectional illustration through the storage unit
  • FIG. 13 is a perspective view of the lower portion of the storage unit
  • Fig. 14 is a perspective view of the feeding unit and heating unit
  • 17 is a perspective view of the heating unit from above.
  • a longitudinal direction X which can also be referred to as depth X or length X, extends.
  • a transverse direction Y which can also be referred to as width Y, extends perpendicularly to the longitudinal direction X.
  • a vertical direction Z which can also be referred to as the height Z, extends perpendicularly both to the longitudinal direction X and to the transverse direction Y.
  • the longitudinal direction X and the transverse direction Y together form the Ho zontal X, Y, which can also be referred to as the horizontal plane X, Y.
  • a frying device 1-6 consists of a conveyor unit 1, a removable heating unit 2, a control unit 3, a storage unit 4, a feed unit 5 and a heating unit 6.
  • elongated fried goods 7 can be used in particular be fried independently in the form of sausages 7.
  • the sausages 7 can be filled into the storage unit 4 by a person as a user in a cooled state and removed at the end of the conveyor unit 1 in the fried state.
  • the intervening steps of the roasting process can be carried out independently by the roasting device 1-6.
  • the frying process of an individual bratwurst 7 can be specifically triggered by the person.
  • the conveyor unit 1 has a frame 10 which can also be designated as a housing 10 or as a frame 10 .
  • the frame 10 has in the vertical direction Z on its underside at each of the four corners a stand element 10a, which are designed as feet 10a to stand on a sub-ground (not shown).
  • a horizontal roasting surface 11 is formed in the upper area of the conveying unit 1 , which can also be referred to as a grillage 11 .
  • An endless closed conveyor 12 runs around the frame 10 and around the frying surface 11 of the conveyor unit 1 in the transverse direction Y and in the vertical direction Z. Spaced apart from one another in the longitudinal direction X, the conveyor 12 has endless closed drive elements 12a in the form of Roller chains 12a. The individual links of the roller chains 12a are pivotally connected to each other in the endlessly closed direction. In the longitudinal direction X, the individual links of the roller chains 12a are each connected to one another in a fixed manner by a fixed rod element 12b, which can also be referred to as a rod 12b. The rods 12b are spaced apart from one another in the endlessly closed direction in such a way that a receiving space 12c for precisely one bratwurst 7 is formed between two immediately adjacent rods 12b.
  • a conveyor element 12d in the form of gear wheels 12d is rotatably arranged at each of the eight corners of the frame 10 of the conveyor unit 1, a pair of gear wheels 12d being connected to one another in a fixed manner in the longitudinal direction X by an axis 12e.
  • One of the two roller chains 12a runs around each of four gear wheels 12d, so that the two roller chains 12a can be driven in a conveying direction A by the gear wheels 12d by means of an electric drive (not shown), see, for example, Figure 3.
  • a feed element 13 is formed in the transverse direction Y opposite to the conveying direction A of the conveying means 12 in front of the frying surface 11 in order to receive a sausage 7 to be fried from the feed unit 5, as will be explained in more detail below.
  • the sausage 7 to be fried can fall in the vertical direction Z from above onto the conveyor 12 or into a receiving space 12c of the conveyor 12 and then be rolled over the roasting surface 11 in the conveying direction A of the conveyor 12 will.
  • this merges into an output element 14 in the form of an ejection ramp 14, so that a fried sausage 7 is automatically released from the conveyor unit 1 of the frying device 1-6, for example to a bowl or the like.
  • the process of frying the bratwurst 7 can be ended by Flier.
  • the frying process in the course of the conveyor unit 1 takes place in such a way that the heating unit 2, which is arranged within the frame 10 of the conveyor unit 1 in the vertical direction Z below the frying surface 11, provides sufficient warmth or heat to carry out the frying process of the sausages 7 is made available.
  • the heating unit 2 has a housing 20, within which two heat sources 22 in the form of gas burners 22 are arranged next to one another in the transverse direction Y or in the conveying direction A of the conveying means 12, see for example Figure 4 Warmth or heat can rise upwards in the vertical direction Z and, on the one hand, can reach and heat up the frying surface 11 from below.
  • the warmth or heat of the gas burner 22 of the heating unit 2 can reach the sausages 7 directly through passage openings 11a in the form of slots 11a of the roasting surface 11 .
  • the degree of warmth or heat of the two gas burners 22 of the heating unit 2 can be adjusted by the user via an adjustment element 23 in the form of a rotary knob 23, which can additionally or alternatively also be controlled independently by the control unit 3, in particular depending on the speed of the Funding means 12 in the conveying direction A can take place.
  • the adjustment elements 23 are on a cover element 21 of the thermal unit 2, which can be removed from the housing 20 in order to make the interior of the thermal unit 2 accessible, see for example Figure 3.
  • the slots 11a of the frying surface 11 are aligned at least essentially in the transverse direction Y or in the conveying direction A of the conveyor 12 and can preferably be slightly inclined to the transverse direction Y or to the conveying direction A of the conveyor 12, for example at an angle of a few degree, be aligned, see, for example, Figure 7.
  • the fried sausages 7 can thereby reach both the webs of the frying surface 11 and the sloping slots 11a at all points and be fried accordingly evenly by contact with the frying surface 11 and by contact with the rising heat or heat. This can promote the most uniform possible roasting of the sausages 7 over their longitudinal extent in the longitudinal direction X.
  • a removable cover element 15 in the form of a removable roof 15 can be arranged above the frying surface 11 of the conveyor unit 1 on the frame 10 of the conveyor unit 1, see for example figure 5.
  • the sausages 7 to be fried can be moved in the region of the frying surface 11 of the conveyor unit 1 through a comparatively evenly heated area between the frying surface 11 and the roof 15, which can ensure a more even frying process and reduce the energy required for this by the heating unit 2.
  • this can also be dispensed with by removing the roof 15 of the conveyor unit 1 .
  • the conveyor unit 1 has in the vertical direction Z in its lower area a removable collecting element 16 in the form of a removable collecting tray 16, which is used in the vertical direction Z from above through the slots 11a of the frying surface 11 dripping liquids such as special cooking fat catch and store.
  • a handling element 16a in the form of a handle 16a the removable collecting tray 16 can be removed by the person outside of the operation of the frying device 1-6 in order to dispose of the collected liquids.
  • the rolling movement of the sausages 7 during the roasting process in the conveying direction A of the conveyor 12 over the roasting surface 11 takes place, as already mentioned, by means of the rods 12b of the conveyor 12.
  • the rods 12b of the conveyor 12 can be moved in the vertical direction Z to the be arranged approximately in the middle of the height of the sausages 7 and thus touch the sausages 7 approximately in the middle of their height.
  • the fixed rods 12b of the conveyor 12 move purely translatory's in the conveying direction A of the conveyor 12 and thus press laterally in the middle against the frying sausages 7, whereby the sausages 7 can be moved rolling in front of the rods 12b of the conveyor 12, see for example Figure 8.
  • the sausages 7 can be moved in the conveying direction A of the conveyor 12 in a rolling direction B over the roasting surface 11 of the conveyor unit 1 be rolled.
  • the rods 12b of the conveyor 12 are arranged in the vertical direction Z above the middle of the sausages 7 and in particular approximately at % of the height of the sausages 7, see for example Figure 9.
  • the transmission of the translational movement of the rods 12b of the conveyor by means of 12 in the conveying direction A takes place in this case in such a way that the sausage 7 is rolled in the rolling direction B on the roasting surface 11 through contact with the rod 12b of the conveying means 12 but at the same time in the vertical direction Z from the rod 12b of the conveying means 12 elastically deforming is compressed.
  • the rod 12b of the conveyor 12 and its roller chains 12a are thereby slightly raised in the vertical Z direction.
  • the sausage 7 After completion of the process of rolling over the rod 12b of the conveyor 12 over the sausage 7, the sausage 7 is located in the next receiving space 12c of the conveyor 12 opposite to the conveying direction A behind the rod 12b. Accordingly, the rolling movement of the sausages 7 when rolling over occurs at a lower speed in the conveying direction A of the conveyor means 12 than the movement of the conveyor 12 itself.
  • the control unit 3 in turn has a housing 30 which is fastened laterally in the transverse direction Y to the frame 10 of the conveyor unit 1 .
  • the other two lower corners of the housing 30 of the control unit 3 in turn each have stand elements 30a in the form of feet 30a.
  • both a display element 31 and an operating element 32 are provided in the housing 30 of the control unit 3 .
  • the display element 31 of the control unit 3 can be used, for example, to display the speed of the conveying means 12 of the conveying unit 1 in the conveying direction A and/or the respective temperature of the gas burners 22 of the heating unit 2 of the person.
  • the operating element 32 of the control unit 3 for example, these parameters of the roasting process can be set by the person.
  • the control unit 3 is also assigned a manual control unit 33 which is connected to the control unit 3 by a cable 34 in order to transmit energy and signals.
  • the hand control unit 33 of the control unit 3 has a triggering element 35 in the form of a button 35 or a button 35 .
  • the button 35 of the manual control unit 33 can be actuated by the person by pressing it in order to start the frying process of another unfried bratwurst 7, as described in more detail above or below.
  • the supply unit 4 is used to store unfried sausages 7 , i.e. those to be fried, and can therefore also be referred to as a storage reservoir 4 , as a separator 4 or as a separating unit 4 .
  • the supply unit 4 has a housing 40 which forms an interior space 41 in which the un-fried sausages 7 are received and stored.
  • the interior 41 of the storage unit 4 is accessible to the person in the vertical direction Z in the upper area by means of an input opening 48, see for example Figure 6.
  • the input opening 48 of the storage unit 4 can be opened by the person by means of a closure element 49 in the form of a cover 49 closed or covered, whereby the cover 49 can be handled by the person by hand by means of a handling element 49a in the form of a handle 49a, see for example Figure 10.
  • a plurality of guide elements 42 in the form of metal rails are arranged in the interior 41 of the storage unit 4 and can be removed to simplify cleaning.
  • the guide elements 42 are spaced apart from one another in the transverse direction Y by intermediate spaces 43 , which can also be referred to as shafts 43 .
  • the intermediate spaces 43 are each formed in such a way that they extend continuously in the vertical direction Z and are arranged directly one above the other and can accommodate a plurality of unfried sausages 7 touching one another.
  • several guide elements 42 are arranged accordingly in the longitudinal direction X, so that the unfried sausages 7 can be guided laterally along their longitudinal extension direction in the longitudinal direction X at several points in the transverse direction Y.
  • the gaps between the guide elements 42 in the longitudinal direction X are used for the rising or distribution of water vapor of the heating unit 6 in the vertical direction from below, as will be explained in more detail below.
  • the interior space 41 of the storage unit 4 is designed to be open downwards in the vertical direction Z, as a result of which a discharge opening 47 is formed for falling individual unfried sausages 7, see, for example, Figures 11 and 12.
  • a receiving element 44 in the form of a roller 44 is arranged in each case in the vertical direction Z at the lower end of the intermediate spaces 43, which is also designed to be removable to simplify cleaning.
  • each roller 44 consists of a plurality of individual elements (not designated), which are connected to one another in the longitudinal direction X by means of connecting elements 44b and together form a roller 44 in each case.
  • Each roller 44 or each individual element of each roller 44 has a receiving opening 44a, which is in each case formed in a U-shape pointing outwards radially to the longitudinal axis of the respective roller 44.
  • the admission The openings 44a of the individual elements of each roller 44 are aligned in the same way as one another.
  • each roller 44 is rotatably fastened in the longitudinal direction X on one side to the inside of the housing 40 (not shown) and on the opposite side is connected to a common drive mechanism 45, which acts as a drive element 45 in the form of a gear wheel 45 is executed.
  • the gears 45 of the rollers 44 mesh, with one gear 45 being able to be driven by a motor 46 as a stepper motor 46, see for example Figure 13.
  • the storage unit 4 can thus be operated in such a way that the person places several sausages 7 to be fried in each of the four spaces 43 from above through the open input opening 48, the sausages 7 to be fried extend in the longitudinal direction X and touch one another in the vertical direction Z one above the other within the respective gap 43 is arranged.
  • the gears 45 connect the four rollers 44 to one another in such a way that the receiving openings 44a of the four rollers 44 are offset by 90° to the adjacent roller 44 or to the two adjacent rollers 44. Through this, the receiving opening 44a of a roller 44 always points downwards, to the right, to the left and upwards, see, for example, Figure 12.
  • Another roller 44 which was rotated to the side during the previous actuation of the stepping motor 46, is now rotated with its receiving opening 44a pointing directly downwards in the vertical direction Z, so that the received sausage 7 to be roasted falls downwards out of the dispensing opening 47 of the storage unit 4 can be dispensed out.
  • the fourth and last roller 44 which in the previous actuation of the stepping motor 46 was directed with the receiving opening 44a directly downwards, is now rotated 90° to the side with the receiving opening 44a empty. In this way, per actuation of the stepping motor 46, a single bratwurst 7 to be fried can be dispensed from the storage unit 4 in the vertical direction Z downwards through the dispensing opening 47 by falling down.
  • the four gaps 43 can be emptied one after the other and evenly distributed. Both of these can be ensured in a simple manner by the mechanical arrangement of the previously described components.
  • the feed unit 5 is arranged in the vertical direction Z immediately below the storage unit 4, the feed unit 5 is arranged.
  • the feed unit 5 in turn has a housing 50 .
  • the feeding unit 5 has a horizontally extending receiving surface 51 which is open upwards in the vertical direction Z and onto which the individual bratwurst 7 to be fried can fall down from above out of the output opening 47 of the storage unit 4 and can be collected.
  • the feed unit 5 in order to feed the caught bratwurst 7 to be fried to the conveyor unit 1, the feed unit 5 in turn has a conveyor 52, which has a drive element 52a on the edge in the longitudinal direction X, which are connected to one another in a fixed manner in the longitudinal direction X by a crossbar 52b.
  • the conveying means 52 can be moved back and forth over the receiving surface 51 in the transverse direction Y as the conveying direction C by means of an electric motor (not shown). Reaching the respective end position can be detected in the conveying direction C by two front limit switches 53, against which the two drive elements 52a of the conveyor 52 can strike. The end of the movement against the conveying direction C can also be detected by two rear limit switches 54, against which the drive elements 52a of the conveyor 52 can strike in the opposite direction along the transverse direction Y.
  • the receiving surface 51 of the feed unit 5 merges into a discharge surface 55 in the form of a slope 55 or a ramp 55, which is oriented obliquely to the horizontal X, Y.
  • the bratwurst 7 to be fried is rolled onto this ramp 55 by the conveyor 52 as previously described.
  • the conveying means 52 then reaches the two front limit switches 53 and is thereby automatically moved again to the left, counter to the conveying direction C, to the rear limit switches 54 in order to wait there for the next individual bratwurst 7 to be roasted to fall down.
  • bratwurst 7 currently to be fried rolls down the ramp 55 to the conveyor unit 1 , this movement in the transverse direction Y being terminated by a bracket-like collecting element 56 of the feed unit 5 .
  • the bratwurst 7 to be roasted falls essentially directly downwards in the vertical direction Z after hitting the collecting element 56 and lands on the feed element 13 of the conveyor unit 1, see for example Figure 16.
  • the heating unit 6 which in turn has a housing 60 , is arranged in the vertical direction Z immediately below the feed unit 5 .
  • the housing 60 of the heating unit 6 has a stand element 60a at each of the four corners, which is designed as a stand 60a, see for example FIG. see, for example, FIG. 1.
  • the heating unit 6 also has a display element 61 and an operating element 62, which are each arranged facing the person.
  • a temperature for example, can be displayed by means of the display element 61 and set by means of the operating element 62 .
  • the heating unit 6 has in the vertical direction Z in its upper region a water intake 63 in the form of a water basin 63 which is designed to be open at the top. Water can be taken from the water basin 63 via a water inlet 64 , it being possible for the filling level of the water basin 63 to be detected by means of a water level sensor 65 in the form of a float switch 65 . Furthermore, a temperature sensor 66 is arranged within the water basin 63 in order to be able to detect the temperature of the water in the water basin 63 . Within the water basin 63, an electric Fleizelement 67 is arranged in the form of an immersion heater 67 in order to heat the water in the water basin 63 by means of electrical loading and thereby allow it to evaporate.
  • the water vapor generated here can flow in the vertical direction Z through passage openings 51a in the receiving surface 51 of the feed unit 5 in the form of slots 51a, which are aligned in the conveying direction C of the conveying means 52 of the feed unit 5, upwards into the interior 41 of the storage unit 4 rise.
  • the sausages 7 to be roasted which are received from the storage unit 4 can be preheated by means of the steam from the heating unit 6 in order to accelerate the roasting process of the conveyor unit 1 and/or to allow it to run more evenly.
  • the temperature of the water in the water basin 63 can be recorded by means of the temperature sensor 66 and the electrical heating output of the immersion heater 67 can be regulated accordingly in order to heat the sausages to be fried as desired 7 in the storage unit 4 to reach.
  • the water level in the water basin 63 can be monitored by means of the float switch 65 and automatically refilled via the water inlet 64 in order to be able to operate the heating unit 6 without further action by the person.
  • the control unit 3, which is also connected to the feed unit 5 in a signal-transmitting manner for this purpose can also actuate the conveying means 52 and evaluate the front limit switches 53 and the rear limit switches 54. This also applies to the actuation of the stepping motor 46 of the storage unit 4, which is also connected to the control unit 3 in a signal-transmitting manner for this purpose.

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

Abstract

La présente invention concerne un dispositif de rôtissage (1-6) pour aliments à rôtir allongés (7), de préférence pour des saucisses bratwurst (7), comprenant : au moins une unité de transport (1) présentant au moins une surface de rôtissage (11) pour maintenir l'aliment à rôtir allongé (7) ; et au moins une unité de chauffage, de préférence réglable, pour rôtir l'aliment à rôtir allongé (7) sur la surface de rôtissage (11) de l'unité de transport (1). Le dispositif de rôtissage (1-6) est caractérisé en ce que l'unité de transport (1) comprend au moins un moyen de transport continu (12) fermé autour de la surface de rôtissage (11), l'unité de transport (1) étant conçue pour déplacer le moyen de transport (12) sur la surface de rôtissage (11) dans une direction de transport (A), le moyen de transport (12) comprenant, au moins sensiblement perpendiculaire à la direction de transport (A), une pluralité d'éléments de barre (12b) entre chacun desquels se trouve un espace de maintien (12c) pour au moins un aliment à rôtir allongé (7), de préférence pour exactement un aliment à rôtir allongé (7), et le moyen de transport (12) étant disposé par rapport à la surface de rôtissage (11) de telle sorte qu'un aliment à rôtir allongé (7) maintenu dans un espace de réception (12c) peut être déplacé au moins sensiblement par roulement sur la surface de rôtissage (11) dans la direction de transport (A) par un élément de barre (12b) du moyen de transport (12).
PCT/EP2021/068054 2020-07-05 2021-06-30 Dispositif de rôtissage pour aliments à rôtir allongés, de préférence pour saucisses bratwurst WO2022008318A1 (fr)

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Application Number Priority Date Filing Date Title
DE102020117688.0A DE102020117688B4 (de) 2020-07-05 2020-07-05 Bratvorrichtung für längliches Bratgut, vorzugsweise für Bratwürste
DE102020117688.0 2020-07-05

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DE810572C (de) 1948-12-24 1951-08-13 Walter Schaefer Verfahren und Vorrichtung zum Braten von Wuersten
DE2435341A1 (de) 1974-07-23 1976-02-05 Oskar Auernhammer Wuerstchen - rotogrill
DE2532157A1 (de) 1975-07-18 1977-02-03 Haas & Sohn Ernst W Transporteinrichtung fuer behandlungsgut, insbesondere bratgut
US4370920A (en) 1977-10-17 1983-02-01 Joseph Henriques Rotating barbecue grill
US4516485A (en) * 1981-06-29 1985-05-14 A. J. Antunes & Co. Device for cooking food
US6386095B1 (en) * 2001-08-31 2002-05-14 Nick Ausaf Skewers mounted on an oven conveyor belt
US20030205028A1 (en) * 2002-04-22 2003-11-06 Sus Gerald A. Automated food processing system and method
US7367261B2 (en) 2002-10-31 2008-05-06 Star Manufacuring International Inc. Section divider ensemble for roller grill for cooking human food
US7377209B2 (en) 2004-08-26 2008-05-27 Gold Medal Products Co. Hot dog cooker
CN201452929U (zh) 2009-06-29 2010-05-12 李文庆 一种热狗烧烤装置
KR20100006663U (ko) 2008-12-22 2010-07-01 주식회사 웰밀 소시지 롤러구이기
DE202011107515U1 (de) 2011-09-12 2012-02-27 Peer Peters System zum automatischen Grillen von Würsten und/oder Würstchen
CN202537259U (zh) 2012-03-23 2012-11-21 安通纳斯设备制造（苏州）有限公司 一种热狗机
EP1814425B1 (fr) 2004-11-24 2014-09-17 C. Cretors and Company Grill oscillante pour hot-dogs
US20170156545A1 (en) 2015-12-07 2017-06-08 Raymond E. Davis Roller grill
CN107811525A (zh) 2017-10-20 2018-03-20 泉州市天发食品机械有限公司 一种全自动翻滚烧烤机

Patent Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE810572C (de) 1948-12-24 1951-08-13 Walter Schaefer Verfahren und Vorrichtung zum Braten von Wuersten
DE2435341A1 (de) 1974-07-23 1976-02-05 Oskar Auernhammer Wuerstchen - rotogrill
DE2532157A1 (de) 1975-07-18 1977-02-03 Haas & Sohn Ernst W Transporteinrichtung fuer behandlungsgut, insbesondere bratgut
US4370920A (en) 1977-10-17 1983-02-01 Joseph Henriques Rotating barbecue grill
US4516485A (en) * 1981-06-29 1985-05-14 A. J. Antunes & Co. Device for cooking food
US6386095B1 (en) * 2001-08-31 2002-05-14 Nick Ausaf Skewers mounted on an oven conveyor belt
US20030205028A1 (en) * 2002-04-22 2003-11-06 Sus Gerald A. Automated food processing system and method
US7367261B2 (en) 2002-10-31 2008-05-06 Star Manufacuring International Inc. Section divider ensemble for roller grill for cooking human food
US7377209B2 (en) 2004-08-26 2008-05-27 Gold Medal Products Co. Hot dog cooker
EP1814425B1 (fr) 2004-11-24 2014-09-17 C. Cretors and Company Grill oscillante pour hot-dogs
KR20100006663U (ko) 2008-12-22 2010-07-01 주식회사 웰밀 소시지 롤러구이기
CN201452929U (zh) 2009-06-29 2010-05-12 李文庆 一种热狗烧烤装置
DE202011107515U1 (de) 2011-09-12 2012-02-27 Peer Peters System zum automatischen Grillen von Würsten und/oder Würstchen
CN202537259U (zh) 2012-03-23 2012-11-21 安通纳斯设备制造（苏州）有限公司 一种热狗机
US20170156545A1 (en) 2015-12-07 2017-06-08 Raymond E. Davis Roller grill
CN107811525A (zh) 2017-10-20 2018-03-20 泉州市天发食品机械有限公司 一种全自动翻滚烧烤机

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DE102020117688B4 (de) 2022-06-09

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