DE3718134A1

DE3718134A1 - Method and apparatus for the healthy grilling/roasting of foodstuffs

Info

Publication number: DE3718134A1
Application number: DE19873718134
Authority: DE
Inventors: Mehdi Dr Ing Haji-Javad
Original assignee: HAJI JAVAD MEHDI DR ING
Current assignee: HAJI JAVAD MEHDI DR ING
Priority date: 1987-05-29
Filing date: 1987-05-29
Publication date: 1987-12-10

Abstract

The subject of the invention is a method and the required apparatus for the healthy and environmentally friendly grilling/roasting of foodstuffs, such as meat. According to the invention, the flue gases produced during grilling/roasting from the combustion of solid fuels or else foodstuff constituents (e.g. fat) are collected substantially under the firing grid, without touching the food being grilled/roasted, and carried away through a discharge pipe (chimney). For this purpose, a negative pressure is generated under the firing grid, which contains a large number of holes, by means of which the combustion gases are sucked up. Through the resulting draught above the firing grid, the combustion air required is fed in. The suction pressure required is generated by the discharge pipe (natural chimney draught) or with the assistance of a fan (artificial draught). <IMAGE>

Description

Bei dem heutigen Stand der Grill/Röst-Technik erfolgt die Versorgung des festen Brennstoffes mit Verbrennungs luft von unten und von den Seiten des Feuerungsrostes (Bild 2). Durch die thermischen Auftriebskräfte steigen die entstehenden Verbrennungsgase über die gesamte Feuerfläche nach oben. Auf ihrem Wege können das Grill gut/Röstgut (z. B. Fleisch) durch intensive Berührung mit den Rauchgasen verschmutzt werden.With the current state of grill / roasting technology, the solid fuel is supplied with combustion air from below and from the sides of the grate ( Fig. 2). Due to the thermal buoyancy forces, the combustion gases generated rise up over the entire fire surface. The grill / roasted goods (e.g. meat) can become dirty on their way through intensive contact with the flue gases.

Erfindungsgemäß werden im Gegensatz zum üblichen Stand der Technik durch die Erzeugung eines Unterdruckes zwischen Feuerungsrost und darunterliegendem Kanalstück die Verbrennungsgase von oben nach unten angesaugt und durch ein Ableitrohr (Kamin) über eine bestimmte Höhe abgeleitet (Bild 3). Aufgrund der entstehenden Zugwirkung über dem Feuerungsrost erfolgt die Zuführung der erforderlichen Verbrennungsluftmenge.In contrast to the usual state of the art, the combustion gases are sucked in from top to bottom by generating a negative pressure between the grate and the duct section underneath and discharged through a discharge pipe (chimney) over a certain height ( Figure 3). The required amount of combustion air is supplied due to the resulting draft effect over the grate.

Der Feuerungsrost, der eine große Anzahl von Löchern enthält, ist mit dem darunterliegenden Kanalstück luftdicht verbunden, so daß der erzeugte Unterdruck ausschließlich zur Ansaugung der Verbrennungsgase und Zuführung von Verbrennungsglut dient. Der Unter druck wird durch das Ableitrohr (Kamin) erzeugt und beruht auf dem Dichteunterschied zwischen den heißen Rauchgasen im Ableitrohr und der kalten Umgebungsluft. Durch unterschiedliche Ausführungen von Feuerungsrost (z. B. Abstand/Durchmesser der Löcher), von Sammelkanal (z. B. Höhe, Breite) kann für Geräte unterschiedlicher Größe der erforderliche Unterdruck eingestellt werden. Wenn benötigt, kann außerdem der Saugdruck durch einen Ventilator verstärkt werden. Der Saugdruck, der die Intensivität des Verbrennungsvorganges beeinflußt, kann durch eine Klappe im Ableitrohr geregelt werden. The firing grate, which has a large number of holes contains, is with the underlying duct section hermetically connected, so that the negative pressure generated exclusively for the intake of combustion gases and supply of combustion embers. The sub pressure is generated by the discharge pipe (chimney) and is based on the density difference between the hot ones Flue gases in the discharge pipe and the cold ambient air. Through different designs of firing grate (e.g. distance / diameter of the holes) from the collecting duct (e.g. height, width) can be different for devices Size of the required vacuum can be set. If necessary, the suction pressure can also be controlled by a Fan be reinforced. The suction pressure that the Can influence the intensity of the combustion process be regulated by a flap in the discharge pipe.

Erfindungsgemäß können gegenüber dem heutigen Stand der Technik folgende Vorteile erzielt werden:According to the present invention the following advantages can be achieved:

- The flue gases with possible harmful health Ingredients such as soot particles and carcinogenic Hydrocarbons, do not contaminate the grill / Roasted good.
- By controlled discharge of the flue gases via a certain amount will be the supervisory staff and in nearby people no ver inhale polluted air and no eye nuisance Experienced.
- Because of the favorable flow direction for the Flue gases and the combustion air becomes the glow of fuel favors. The grilling / roasting is mainly due to the desired radiant heat and not through the sensible heat of the flue gases.
- The taste and appearance of the grill / roast are determined by no longer negatively affects the flue gases.

Claims

1. A method for health-friendly and environmentally friendly grilling / roasting of food (e.g. meat), characterized in that the flue gases from the combustion of solid fuels (e.g. charcoal) or food ingredients (e.g. Fat) largely do not touch the food to be grilled / roasted and are discharged in a controlled manner, characterized in that the combustion gases are drawn in by the generation of a vacuum under the firing grate, directed from top to bottom, and discharged through a discharge pipe (chimney) , characterized in that the natural draft of the fireplace, or additionally the artificial draft of a fan, serves as the suction force.

2. Device for carrying out the method according to claim 1 (shown by way of example in Figure 1), consisting of a grate (A) for attaching grilled / roasted material, from a perforated grate (B) for attaching solid fuels, from one Channel (C) for collecting the combustion gases, from a chimney (D) , from a fan (E) and from a control cap (F) , characterized in that the grate (A) over the grate (B) and this over the Ka nal (C) is arranged and the chimney (D) is connected to the grate (B) or sheet metal duct (C) .