EA038999B1 - Electrical roasting apparatus with a smoke generator - Google Patents

Abstract

The invention relates to equipment for the food industry, to the design of an electrical roasting apparatus with a smoke generator, which is intended for producing primarily kebabs and also hot and cold smoked meat, poultry and fish delicacies. It can be used in open areas and in closed kitchens of restaurants, cafes, apartments of resident houses with communal stove hood system, and also with a capability to use on a balcony. In the electrical roasting apparatus, comprising a housing, tubular electrical heating elements, a smoke generator, skewers and a flue, according to the invention, the housing is closed and thermally insulated, the tubular heating elements are mounted in a roasting chamber one above another in a single vertical line, the ends of the tubular heating elements pass through the rear wall of the roasting chamber and are fastened in a technical compartment of the roasting apparatus; the skewers are arranged in parallel on brackets of skewer holders in the form of a rack and located to the left and right of the tubular electrical heating elements in a staggered relationship therewith; the smoke generator with a compressor is attached to the housing of the roasting apparatus in the lower part thereof. The smoke generator of the electrical roasting apparatus is filled with charcoal. The smoke generator of the electrical roasting apparatus, when cooking meat kebabs, is filled with charcoal mixed with kebab fat. The proposed electrical roasting apparatus is environmentally friendly, fire safe, has a compact design with an increased number of skewer supports, uses charcoal economically, and produces kebabs with a classic flavor and aroma.

Description

The invention relates to equipment for the food industry, to the design of an electric barbecue grill with a smoke generator, intended for the production of mainly barbecue, as well as hot and cold smoked delicacies from meat of animals, poultry, fish, which can be used in open areas and in closed rooms of kitchens of restaurants, cafes , apartments of residential buildings with a general hood, as well as with the possibility of operation on the balcony.

Known industrial electric shashlik Grill Master F6ShE for 11 skewers with an open design and Sikom MK-22.12.E for 12 skewers of a partially closed design. The shashlik makers have the upper, ceiling, arrangement of tubular electric heaters - heating elements, horizontally installed skewers. The ceiling arrangement of the heating elements is due to the fact that at the lower location, due to the ingress of molten meat fat, ignition and rapid wear of the heating elements occurs. The horizontal in-line arrangement of skewers above or under the heating elements takes up a large space, the open structure and the upper location of the heating elements leads to increased power consumption - Sikom MK-22.12.E -7.6 kW / h, Grill Master F6ShShE - 12 kW / h.

Electric kebab maker Sikom MK-22.12.E is additionally equipped with a charcoal tray to add aroma and taste to the kebab. But since the shashlik maker is an open type structure, due to the large access of oxygen when molten meat fat hits the burning coals, the fire periodically occurs and the operation of this type of barbecue makers with a charcoal tray at catering establishments is not possible due to fire indications ... Another disadvantage of these designs of shashlik makers is the limited number of installed skewers - 11-12.

Known electric shashlik - grill smokehouse, containing an open housing with built-in tubular electric heaters - heating elements installed horizontally in the housing, next to heating elements installed devices for generating smoke - trays with wood chips; skewers are installed perpendicular to heating elements; a chimney is installed above the body with the possibility of vertical movement, connected by a hose to an air pump (patent RU 171352, class A47J 37/00, publ. 05/29/2017).

On this equipment, the shish kebab is processed by the heat of heating elements and the smoke of burning wood chips installed in an open tray, therefore, in fact, it is a hot smoked product due to the presence of resinous substances in the chips, and not a shish kebab with a classic taste and aroma.

In a design with a lower arrangement of heating elements, the tray with chips is located below the heating elements, if kebab fat gets on the heating elements and smoldering chips, a fire will periodically occur. Therefore, this device cannot be used in catering establishments. In addition, a limited number of skewers can be installed in this machine.

The objective of the present invention is the development of an electric shashlik grill, providing environmental friendliness, fire safety, compact design with an increased number of seats for skewers, as well as economical consumption of charcoal intended for fumigating the shashlik.

For this, in an electric barbecue, including a body, tubular electric heaters, a smoke generator, skewers and a chimney, according to the invention, the body is made closed and thermally insulated, the tubular electric heaters are installed in the frying chamber one above the other on one vertical line, the ends of the tubular electric heaters are passed through the rear the wall of the frying chamber and fixed in the technical compartment of the barbecue, the skewers are located on the rocker arms of the skewer holder in the form of a rack, parallel to the left and right of the tubular electric heaters, forming a checkerboard pattern with the straight elements of the tubular heaters, a smoke generator with a compressor is connected to the body of the barbecue in its lower part ...

In an electric barbecue grill, a smoke generator is filled with charcoal. In an electric kebab maker, the smoke generator for cooking meat kebabs is filled with charcoal mixed with kebab fat.

In order to avoid a fire when kebab fat gets on embers and uncontrolled smoke formation, which prevents the opening of the frying chamber for additional loading or unloading of finished products, the generation of smoke with the ability to regulate the supply and completely cover it was placed outside the frying chamber. Due to the removal of charcoal outside the frying chamber and the termination of direct contact with the kebab, the smoke generated by smoldering charcoal in the smoke generator loses its barbecue flavor, in this regard, it is necessary to develop a method - to find a solution in which the smoke generator will produce smoke with the classic barbecue flavor.

The drawings show the proposed electric barbecue, Fig. 1 - front view, facade; in fig. 2 - view of the oven inside with heating elements and skewers; in fig. 3 is a view of a roasting cabinet on a rail with rocker arms for laying skewers from the side of the door; fig. 4 is a top view.

In the proposed electric shashlik maker 1 - a body made of food grade stainless steel, 2 - a frying chamber made of heat-resistant stainless steel with refractory thermal insulation, 3 - tubular electric heaters - heating elements, for example, U-shaped, installed in the frying chamber 2 one above the other on one vertical line, the ends of tubular electric heaters 3 are passed through the rear wall 4 of the frying chamber 2 and are fixed in the technical compartment 5 of the barbecue grill. The skewers 6 are stacked by handles on the rocker arms 7 of the skewer holder in the form of a rack 8, which can be folded back, with the other end of the skewers 6 connected to the automatic rotation mechanism 9 - installed in its cells. Skewers 6 are installed in parallel to the left and right of the tubular heaters 3, forming a checkerboard pattern with the straight elements of the tubular heaters. Frying chamber 2 has a blowdown fan 10; the flue gas outlet 11 is made with a throttle regulator 12. The body 1 is equipped in the lower part with a pan 13 for collecting fat.

A closed-type smoke generator 14 with a stainless steel casing is connected to the body 1 of the barbecue in its lower part, it is equipped with a removable ash collector 15, a smoke supply regulator 16 and is connected to an air compressor 17.

The operation of the electric shashlik maker is controlled from the control panel 18, the time for preparing a portion of the product is regulated, the temperature is controlled, the heating elements 3 are switched off separately, the operation of the air compressor 17, the smoke generator 14 and the blowing of the frying chamber 2 by the fan 10 is carried out. cooking barbecue. Frying chamber 2 has door 20.

The work of the proposed electric shashlik maker is carried out as follows. The shish kebab, strung on skewers 6, is installed in the cells of the mechanism for automatic rotation of skewers 9 and placed on the rocker arms 7 of the skewer holder 8, then the door 20 of the frying chamber is closed. time, with the start of the timer, the entire mechanism of the device is started. The required composition of charcoal is poured into the smoke generator 14, then the air compressor 17 is turned on, which creates thrust in the smoke generator 14, and the working mixture is ignited. In the charcoal poured into the smoke generator 14, when preparing shashlik from meat, kebab fat is added, obtained in the pan 13 when frying the shashlik, to obtain aromatic smoke that gives the product a classic taste and aroma of barbecue, for example, in an amount of 20-50% of the amount of charcoal ... After the end of frying the shish kebab batch and automatic shutdown, close the smoke supply regulator and take out the shish kebab.

The developed design of the electric barbecue grill, which has a closed case, ensures fire safety of work and compliance with the necessary environmental requirements. The indicated arrangement of tubular electric heaters and the installation of skewers on the rocker arms of the skewer holder in the form of a rail in parallel to the left and right of the tubular electric heaters, forming a checkerboard pattern with the straight elements of tubular heaters, provides the possibility of compact placement of skewers relative to tubular electric heaters without increasing the volume of the chamber and the power of the electric heaters, and also allows for uniform roasting of the product. In the proposed shashlik maker, energy consumption is significantly reduced, with the same time for frying the shish kebab for 15-20 minutes, for example, a shashlik maker for 30 kebabs - 5.7 kW / h, while in the above-mentioned kebab makers Sikom MK-22.12.E for 12 shashliks - 7.6 kW / h, Grill Master F6ShE for 11 kebabs - 12 kW / h. It is possible to connect the required number of heaters, depending on the amount of prepared kebab.

The row parallel arrangement of skewers one above the other allows, without splashing the heating elements, dripping drops of fat from the upper kebab to the lower one, abundantly moisturizing the entire row of the kebab. The use of charcoal, which contains almost no resin, and mixing it in the preparation of kebab from meat first with kebab fat creates a high quality kebab. The original placement of electric heaters and skewers in the frying chamber allows, in comparison with the known barbecue grills, to double the number of skewers with the same volume.

Unlike open structures of barbecues and grills, where in the process of frying the product, the produced smoke does not fully participate in fumigating the prepared product and mainly evaporates, in the proposed barbecue grill the smoke acts on the prepared product in a concentrated manner, due to the closed space of the frying chamber. In this regard, the consumption of charcoal for fumigating a batch of kebabs, for example, of 30 pieces, with a single load is only about 60 g, which makes the environmental indicators and indicators of charcoal saving for this kebab maker very high.

Making the frying chamber closed eliminates the drying out of the meat, maintaining the necessary moisture to obtain a juicy product. Making the frying chamber closed protects the prepared product from external contamination.

Thus, this design of a closed-type electric kebab maker provides the possibility of ecological and fire-safe production of high-quality shashlik with a decrease in electricity and charcoal consumption with automatic regulation of the main technological functions. This makes it possible to use the barbecue in closed premises of cafes, restaurants, where, due to fire and environmental requirements, it is impossible to use open fire.

List of items in the drawings

- frame;

- frying chamber;

- tubular electric heaters, heating elements;

- 2 038999

- back wall of the frying chamber;

- technical compartment of the barbecue;

- skewers;

- rocker arms;

- holder for skewers in the form of a rail;

- skewers rotation mechanism;

- a fan for blowing the frying chamber;

- chimney;

- throttle regulator of the flue gas discharge;

- a tray for collecting fat;

- smoke generator;

- ash collector;

- regulator of the smoke generator;

- compressor;

- control Panel;

- porthole;

- the door of the frying chamber.

CLAIM

1. An electric barbecue grill, including a body, tubular electric heaters, a smoke generator, skewers and a chimney, characterized in that the body is closed and insulated, tubular electric heaters are installed in the frying chamber one above the other on one vertical line, the ends of the tubular electric heaters are passed through the back wall of the frying chamber and fixed in the technical compartment of the barbecue, the skewers are located on the rocker arms of the skewer holder in the form of a rail parallel to the left and right of the tubular electric heaters, forming a checkerboard pattern with the straight elements of the tubular heaters, a smoke generator with a compressor is connected to the barbecue body in its lower part ...

Claims (3)

1. An electric barbecue grill, including a body, tubular electric heaters, a smoke generator, skewers and a chimney, characterized in that the body is closed and thermally insulated, tubular electric heaters are installed in the frying chamber one above the other on one vertical line, the ends of the tubular electric heaters are passed through the back wall of the frying chamber and fixed in the technical compartment of the barbecue, the skewers are located on the rocker arms of the skewer holder in the form of a rail parallel to the left and right of the tubular electric heaters, forming a checkerboard pattern with the straight elements of the tubular heaters, a smoke generator with a compressor is connected to the barbecue body in its lower part ... 2. Electric shashlik maker according to claim 1, characterized in that the smoke generator is filled with charcoal. 3. Electric shashlik maker according to claim 1, characterized in that the smoke generator is filled with charcoal mixed with kebab fat when cooking meat shashlik.