GB2473465A

GB2473465A - BBQ convection oven with a conical rack

Info

Publication number: GB2473465A
Application number: GB0915908A
Authority: GB
Inventors: Michael Leslie Harris
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-09-10
Filing date: 2009-09-10
Publication date: 2011-03-16
Also published as: GB0915908D0

Abstract

A cooking rack having a conical structure which allows the thicker parts of drumsticks to be presented to the direct heat source while the thinner part is raised from the direct heat source to reduce the intensity of heat at the thinner end. The rack is arranged such that when in use the narrow end of the conical structure is located furthest from the heat source with the wider end being located nearest the heat source; The wider end of the conical structure comprises a ledge which extends from the conical structure. A perforated cover may be placed over the rack to create an enclosure which forms an oven around the chicken such that the chicken is cooked through without burning.

Description

Description.

Title: -BBQ Convection Oven.

The oven has been designed to overcome a health safety issue when cooking chicken pieces on a BBQ; it is very difficult to properly cook the pieces of chicken on a BBQ because they are often set up using to much charcoal.

More often than not chicken is not cooked through as the outside can burn and the chicken removed, while the inside due to the speed of the outside burning can remain almost raw.

An additional problem when cooking chicken drumsticks is their shape, one end is thick with meat while the other tapers down to almost nothing but bone, therefore one will always be cooked through before the other.

The problem becomes a health issue due to the fact that a large proportion of chicken sold in UK shops is imported from Thailand and Asia, where food standards are not as rigorous as in the UK and as result experts have stated that up a third of chicken sold is now infected with salmonella bacteria.

The BBQ convection oven solves those problems in two ways, one the oven is made in two parts, an inner wire frame that is made in the form of a conical rack drawing CH!RK Rack, it can be square or rectangular but the principal is the same, the top diameter of the rack is smaller than the base diameter by about a third, at the base a t ledge is formed at right angles to the angle of the cone.

The chicken drumsticks are arranged around the cone with the thick part placed on the ledge and bone end placed in a vertical manner leaning in towards the top of the rack, in this way the thicker end is subjected to the hottest heat.

The heat rises up into the cone cooking the smaller less meatier portion.

The second part of the convection oven is in the form of an outer cover which is larger than the inner rack to accommodate the chicken but replicates the same shape as the rack be it round square or rectangular Drawing CH/RK Cover, The top of the outer cover is made from solid sheet metal with a metal ring assembled in the centre to allow the cover to be lifted off the rack; the sidewall of the cover is made from perforated sheet metal welded to the top plate.

When the cover has been placed over the inner rack the solid top plate rests on the top of the cone to form a partial seal, heat rising up into the inner cone now passes out through the chicken and out through the perforated outer wall of the cover.

The Chicken pieces are now evenly cooked through in their own juices without burning and in much reduced cooking time, without having to be turned, the oven takes up much less space for the volume of pieces being cooked at any one time, leaving the cook' more time and space to concentrate on other meat products.

Claims

Claims The invention provides a means to overcome the problem of cooking chicken products on a Barbeque by providing a conical rack that allows the thicker parts of the drurnsticks to be presented to the direct heat source while the thinner part is raised up from the direct heat source which reduces the intensity of the heat.The second part of the invention is in the form of a perforated cover, which when placed over the rack forms an enclosure that forms an oven around the chicken.By this means the chicken can be left in the oven until the meat is cooked through with out burning.The perforations in the cover allow heat to pass around the meat portions and escape to atmosphere while retaining enough heat to raise the temperature inside to that required for killing the salmonella bacteria.A traditional Barbeque cooks with direct heat from one side and it is almost impossible to ensure that the temperature inside the meat is raised to at least 165 degrees F for at least 15 seconds to ensure that the salmonella bacteria is killed.The invention provides the means by which the thicker meat is subjected to a higher * direct heat source, the thinner parts are subjected to a lower heat source while the whole portion is surrounded by heat by the means of the cover. **.. * SThree photographic examples are provided demonstrating the raw chicken on the S... . *,. . Rack, the cover placed over the Rack while the chicken is bemg cooked and finally * with the Cover removed showing the cooked chicken portions. *SSS S... * S S...S..... S *AMENDMENTS TO CLAIMS HAVE BEEN FILED AS FOLLOWS1. A convection oven for use on a barbeque, the convection oven comprising a conical inner rack for holding pieces of chicken, and a perforated cover which is larger than the inner rack and, when placed over the rack, forms an enclosure around the pieces of chicken, wherein the convection oven is configured such that when it is placed on a barbeque, heat rises from the barbeque into the conical inner rack passing through the enclosure and out through perforations in the perforated cover thereby cooking the chicken pieces.
2. A convection oven according to claim 1 wherein the conical inner rack has a base which is round, rectangular or square.
3. A convection over according to claim 2 having a base diameter and a top diameter and wherein the top diameter is smaller than the base diameter by a third.
4. A convection oven according to claim 3 wherein a ledge is provided at the base of the conical inner rack for supporting chicken drumsticks, the said ledge being (\J oriented at a right angle relative to the angle of the cone of the conical inner rack.
5. A convection oven according to any one of the preceding claims wherein the Q conical inner rack takes the form of a wire frame.
6. A convection oven according to any one of the preceding claims wherein the perforated cover comprises a solid top plate which, in use, rests on the top of the conical inner rack, and a perforated side wall.
7. A convection oven according to claim 6 wherein the solid top plate is formed from sheet metal and has a metal ring located in its centre to facilitate lifting of the cover.
8. A convection oven substantially as described herein with reference to the accompanying drawings.
9. A method of cooking chicken pieces on a barbeque, which method comprises placing on the barbeque the conical inner rack of a convection oven as defined in any one of the preceding claims, placing chicken pieces on the conical inner rack, and placing the perforated cover over the conical inner rack so as to form an enclosure around the chicken pieces such the chicken pieces are cooked by heat from the barbeque passing up through the conical inner rack through the enclosure and out through the perforated holes in the cover.
10. A method according to claim 9 wherein the chicken pieces are chicken drumsticks. r r (4 r