CN201073241Y - Roaster - Google Patents

Abstract

The utility model relates to a fired meat furnace; wherein, a furnace body (10) is positioned on a base (7); an annular disc (1) with a ventilating opening (14) in the center is arranged in the base; a coal basket (2) is movably arranged on the ventilating opening (14); a hanging rack (5) is arranged on the upper part in the furnace body; an annular check ring (12) is arranged on the upper edge of the base; an air duct (13) is arranged in the base, and one end of the air duct is positioned under the ventilating opening and the other end of the air duct extends out of the base. Due to that the annular disc contains water, oil drop and spice produced during meat-firing can only drop in the water, and oil fume can not produce to pollute the environment. The utility model has the advantages of shortened the meat-firing time, good fired meat quality, reduced fuel cost, neatness and hygiene, capability of avoiding that the user bears the oil fume, and reduced labor intensity.

Description

Rotisserie

technical field

The utility model relates to a barbecue stove for roasting lamb kebabs.

Background technique

The traditional oven for grilling lamb kebabs is a long trough structure, the burning charcoal is located on the grate, and the meat skewers that have been sliced are placed on the upper edge of the oven for grilling. Since the seasonings sprinkled during the grilling process, such as chili powder, cooking oil, cumin powder, salt, etc., always fall on the charcoal and are burned, very choking smoke and smell will be discharged. In addition, the oil in the meat will also drip on the charcoal and emit thick smoke, so the thick smoke and smell emitted during the barbecue process will greatly pollute the surrounding environment and bring great harm to people's respiratory system. In addition, this traditional method of barbecue is mostly open-air operations, and it is inevitable that it will be polluted by dust during the barbecue process, which cannot ensure the cleanliness of food. Also because each person can only roast two handfuls of meat at a time in this way of grilling meat, it also needs to be constantly turned, which is not only tiring, but also takes a long time to roast meat, and the amount of charcoal used is also large, and the fuel cost is high, and the benefit is relatively poor. And the grillers have to endure the torment of smoke and fire for a long time, and the working conditions are extremely poor. At present, in order to provide residents with a good living environment, some towns have begun to restrict the use of traditional ovens and open-air operations, and promote the use of liquefied gas as fuel ovens or electric ovens. soot. However, because the temperature of these ovens is not easy to control, the roasted meat is either not fragrant and difficult for customers to accept; or it has a bad color and cannot arouse the appetite of customers.

Contents of the invention

In order to overcome the deficiencies of the prior art, the utility model introduces a grill with simple structure, flow-through operation, uniform temperature in the oven, and good grilling effect. Rotisserie.

The technical solution of the utility model is:

The furnace body is a tubular structure with a small upper part and a larger lower part. The furnace body is located on the base, and there is an annular plate with a vent in the middle of the base.

The further improvement of the utility model is:

The upper edge of the base is provided with a circular limit ring. An air inlet pipe is arranged in the base, and one end of the air inlet pipe is located under the air vent, and the other end leaks out of the base.

The hanger is an annular ring, and is stuck on the support piece fixed with the furnace body.

The furnace body is a sandwich structure, which is filled with insulation materials.

The bottom surface of the annular disk is higher than the air inlet pipe.

The diameter of the vent is smaller than the diameter of the hanger.

A fire grate is arranged in the charcoal fire basket, and a lifting beam is also provided on the charcoal fire basket.

A furnace cover is placed on the top of the furnace body, and an exhaust port is also arranged on the furnace cover.

Due to the novel design of the barbecue stove structure, its advantages are:

1. The meat is heated evenly in the furnace, not directly in contact with the outside air, and is in a closed state, so food hygiene can be guaranteed.

2. The oil droplets and seasonings that dripped during the barbecue process all fall into the water in the ring plate, so there will be no thick smoke and choking smell, and the surrounding air will not be polluted, which greatly protects the environment and the breathing of the surrounding people system health.

3. Charcoal is still used as fuel, and the roasted meat is golden in color, pure in taste, good in taste, and easy to accept by customers.

4. Due to the design of the ring hanger, the meat sticks that have been sliced can be hung in according to the amount. When the back ones are hung in, the front ones have been baked, which can realize flow operation and save time. The added meat can be roasted and eaten in 5-8 minutes.

5. Due to the heat preservation performance of the furnace body and the function of the furnace cover, the temperature in the furnace is not easy to lose and is uniform, the barbecue time is short, and the fuel consumption is small, which can greatly reduce the cost.

6. By adjusting the height of the hanger, you can roast beef and mutton, fish, cakes, quail and other foods.

7. The water in the ring plate can not only receive the oil drop without smoking, but also can be replaced at any time, and it can also play the role of heat preservation.

8. The entire barbecue stove is divided into upper and lower parts, which makes it easier to move and clean the inside, so as to ensure the hygiene and cleanliness of the barbecue.

9. Barbecue users will no longer face the torment of smoke and fire, which can greatly improve the environment and conditions of barbecue, and reduce labor intensity.

Description of drawings

Accompanying drawing is the overall structure figure of the utility model.

Detailed ways

As shown in the drawings, the furnace body 10 is a conical cylindrical structure with a small top and a large bottom, and the interlayer furnace body 10 is filled with insulating materials such as rock wool and asbestos. The furnace body 10 is located at the limit circle 12 of a conical base 7 , and the upper part of the base 7 is completely connected with the inside of the furnace body 10 . The lower part of the base 7 has an air inlet pipe 13, and one end of the air inlet pipe 13 stretches out of the base 7. Located in the middle of the base 7 is an annular disc 1 with a vent 14 in the middle, and water or sand is contained in the annular disc 1 . The other end of the air inlet pipe 13 is located below the vent 14 . In the upper part of the body of furnace 10, three supporting frames 4 are fixed at 120° each other, and each supporting frame 4 is provided with 2-5 concaves, and the annular hanger 5 can be stuck in the concaves of the supporting frame 4, or can be Feel free to remove from the recess. Also can choose according to the kind of the meat that is roasted and hanger 5 is stuck in the concave place of suitable height. Also place a charcoal fire basket 2 with a handle 3 at the air vent 14 of the annular disk 1, the middle part of the charcoal fire basket 2 has a fire grate 11, and the bottom is completely transparent, and charcoal is placed on the fire grate 11. In order to ensure that the temperature in the furnace will not be lost and from a hygienic point of view, a furnace cover 6 is also provided on the upper opening of the furnace body 10. This furnace cover 6 also has a handle and an exhaust port 8. The furnace cover 6 can be removed from the furnace at any time. Take off or cover on body 10. Said charcoal fire basket 2 also can catch the handle beam 3 with an iron hook at any time from body of heater 10 top mouth or remove body of heater 10 and directly put into air vent 14 places or take out.

The charcoal fire basket 2 that burns is placed on air vent 14 places with iron hook during barbecue, then the meat stick 9 that has worn sliced meat is evenly hung on the hanger 5, covers stove cover 6. Air enters by the air inlet pipe 13, and to the charcoal fire basket 2 through the air vent 14, so that the heat of charcoal burning rises and directly acts on the meat skewers to make the meat roasted. The oil droplets and seasonings produced in the roasting process can only drip into the water contained in the ring plate 1 along the meat skewers, (when the oil droplets in the water reach a certain level, they can be replaced at any time), and do not directly contact with the fire, so No oily fumes or choking odors. Then catch the hanger 5 with an iron hook and make it slightly deformed and the hanger 5 with the meat stick 9 can be taken out, ready to eat.

Claims (9)

1. A barbecue stove, characterized in that the furnace body (10) is a cylindrical structure with a small upper part and a larger lower part, the furnace body (10) is located on the base (7), and the base (7) is provided with a vent in the middle The annular dish (1) of (14), charcoal fire basket (2) is placed on the air vent (14) movably, is provided with hanger (5) in body of heater (10) inner top. 2. The barbecue oven according to claim 1, characterized in that the upper edge of the base (7) is provided with a circular limit ring (12). 3. The barbecue stove according to claim 1, characterized in that the base (7) is provided with an air inlet pipe (13), one end of the air inlet pipe (13) is located under the vent (14), and the other end protrudes outside the base (7). 4. The barbecue stove according to claim 1, characterized in that the hanger (5) is an annular metal ring, and is stuck on the support piece (4) fixed with the furnace body (10). 5. The barbecue stove as claimed in claim 3, characterized in that the furnace body (10) is a sandwich structure filled with insulating materials. 6. The barbecue oven according to claim 1, characterized in that the bottom surface of the annular disk (1) is higher than the air inlet pipe (13). 7. The barbecue oven according to claim 1, characterized in that the diameter of the vent (14) is smaller than the diameter of the hanger (5). 8. The barbecue stove according to claim 1, characterized in that the charcoal fire basket (2) is provided with a fire grate (11), and the charcoal fire basket (2) also has a handle (3). 9. The barbecue stove according to claim 1, characterized in that a furnace cover (6) is placed on the top of the furnace body, and the furnace cover (6) also has an exhaust port (8).

Images