WO2024256035A1 - Four à température régulée avec collecte d'exsudat - Google Patents

Four à température régulée avec collecte d'exsudat Download PDF

Info

Publication number
WO2024256035A1
WO2024256035A1 PCT/EP2024/025175 EP2024025175W WO2024256035A1 WO 2024256035 A1 WO2024256035 A1 WO 2024256035A1 EP 2024025175 W EP2024025175 W EP 2024025175W WO 2024256035 A1 WO2024256035 A1 WO 2024256035A1
Authority
WO
WIPO (PCT)
Prior art keywords
heat source
burner box
hood
oven
oven according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2024/025175
Other languages
English (en)
Inventor
Ian Geoffrey Worton
Peter Karl Neath
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to EP24730891.9A priority Critical patent/EP4727412A1/fr
Publication of WO2024256035A1 publication Critical patent/WO2024256035A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0647—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with gas burners
    • 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
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0664—Accessories
    • 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
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/067—Horizontally disposed broiling griddles
    • A47J37/0682—Horizontally disposed broiling griddles gas-heated
    • 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
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/07—Roasting devices for outdoor use; Barbecues
    • A47J37/0704—Roasting devices for outdoor use; Barbecues with horizontal fire box
    • A47J37/0713—Roasting devices for outdoor use; Barbecues with horizontal fire box with gas burners

Definitions

  • This invention relates to a temperature-controlled oven such as may be employed for cooking food and in particular but not exclusively, to an oven such as may be used as a barbecue and which addresses the fluctuations in temperature when cooking of fatty foods over naked flames.
  • the present invention is not confined to collection of oil and other exudates within temperature-controlled barbecues and may be applied to, for example, cooking ovens or grills and industrial ovens. Where the context permits, the present invention may be used where heating an object results in the melting or exuding of at least a part of the object, normally a food item.
  • a grill having a grid element.
  • the grid element comprises a base element and upstanding ribs.
  • Barbecues are a popular worldwide cooking appliance and, as previously stated, barbecues consist of a heat source directly below the cooking rack and food placed upon it. This is the most efficient way of cooking because thermal heat rises to efficiently heat the food above.
  • This open rack cooking process is particularly efficient, compared to a solid flat skillet, at heating non flat curved foods like chicken thighs, sausages, chicken wings etc, because heating of the food is not limited to contact to the hot surface and unlike a solid skillet or pan that tend to absorb and block out the hot gases from the radiants, open rack barbecue cooking allows these hot thermal gases and direct radiant heat to envelop and efficiently heat the food on the open cooking rack.
  • thermostatic control to gas or electric BBQ units this condition is not alleviated because the efficient open cooking rack allows for oil and fats to drip down from the food and ignite inside the burner box, causing raised temperatures that influence the thermostat temperature, which then automatically turns down the gas or electricity supply to the heat radiants. Unfortunately, this can have limited effect on the temperature inside the barbecue because the fat fire will continue to burn uncontrollably until all of the oil and fats have stopped dripping out of the food, So making the thermostatic control system ineffective.
  • the present invention seeks to provide a temperature controlled oven with improved temperature control and with reduced risk of flare up of heated exudate.
  • a temperature controlled oven comprising a burner box, a controllable heat source within the burner box, a heating rack supported by the burner box at a position over the heat source and a hood moveable between a first, closed position at which it covers the burner box and a second, open position at which the heating rack is exposed, the heating rack comprising a plurality of spaced apart collection bars to support a product for cooking and which are inclined to the horizontal, said collection bars each defining a collection channel along which exudate from the product may flow under gravity to a drainage channel, said drainage channel being inclined to the horizontal to direct collected exudate to an exudate collection vessel, the temperature controlled oven further comprising a thermostat operable to control operation of the heat source.
  • said temperature controlled oven shall further comprise one or more of the following features.
  • the spaced apart collection bars are inclined to the horizontal at an angle of between 2 and 15 degrees.
  • the drainage channel is inclined to the horizontal at an angle of between 2 and 10 degrees.
  • the collection vessel may be positioned externally of the burner box or within the burner box. If positioned within the burner box it is preferably located at a position as remote as realistically possible from the heat source.
  • the hood may be separable from the burner box or it may be secured thereto, for example pivotally secured to the burner box.
  • the temperature controlled oven may comprise a display to display the temperature measured by the automatic temperature controlled thermostat. If the hood is pivotally or otherwise secured to the burner box the automatic temperature control thermostat preferably is attached to the burner box.
  • the burner box may comprise a sensor, such as a switch to sense whether the hood is in a first or a second position and to reduce or inhibit heat generation by the heat source when the hood is in the second position.
  • the oven may comprise a thermostatic control unit, such as a rotary dial unit or a digital display operable to set a target cooking temperature for the oven and facilitate control of the energy output of the heat source in response to the oven temperature as measured by a temperature sensor within the oven.
  • a thermostatic control unit such as a rotary dial unit or a digital display operable to set a target cooking temperature for the oven and facilitate control of the energy output of the heat source in response to the oven temperature as measured by a temperature sensor within the oven.
  • control unit may be operable to control only some of the heater units and/or to allow selection of the number of heater units which are controlled by the control unit.
  • a control unit is supported by the burner box or hood and is manually operable or is remotely operable, for example wirelessly such as by means of an app on a smart phone or computer.
  • a sensor such as a switch being operated automatically by movement of the hood, it may be manually operable. It may be incorporated into a control dial such as a dial which is operable to vary the heat output from at least a part of the heat source.
  • the heat source may comprise a plurality of heater units such as electric or gas type heaters. At least one of a plurality may be controlled independently of one or more other of the heater units to provide a variable heat output.
  • the heat source may comprise one or more heater units which are controlled automatically by a heater control means responsive to the thermostat, and additionally one or more heater units that are manually controllable.
  • the feature of automatic control of one or more heater units in response to operation of the thermostat preferably is disabled when the hood is in an open position.
  • the disabling of that feature may be activated by the sensor that detects movement of the hood and which is arranged to be in operable communication with the heater control means.
  • the heat output of the automatically controlled heater unit(s) is automatically reduced to a low level of heat output when the hood is open.
  • Temperature controlled barbecues where the gas burners that have incorrectly been throttled down due the heat produced by the oil fires inside the barbecue, but are not directly next to these oil fires have a tendency to blow out in light wind conditions due to the low gas flow imposed by the thermostatic control reducing the gas flames and will not ignite again, other than by the ignition procedure for each gas BBQ type.
  • thermostatic temperature control will operate more accurately if the dripping oils which act as an additional fuel source can be collected in the cooking surface, guided away by means of a dedicated secondary channel or channels and deposited safely outside of the barbecue burner box into a suitable container on the external side of the combustion area.
  • the angle at which the bars are set at to encourage the oils to travel under gravity along the support and collector sections to the direction of the secondary channel is also important.
  • the length of the bars is decided by the size of the BBQ burner box, but in general between 300mm to 500mm covers most designs. Over this distance a drainage angle of 2 to 15 degrees is required to make a directed flow of oils to the secondary channel.
  • the fatty food item 14 is placed on the grooved cooking racks 19 and it can be seen that the oil and fats 20 emitted from the fatty food item 14 are not dripping down onto the hot burner radiants 5 instead the oils and exudate 20 is collected by the grooves in the improved cooking racks 19 and drain down into the channel or channels 17 to be guided out by the dedicated channel 17, under gravity into the oil collection vessel 18. This has the positive effect of stopping run away fat fires within the burner box 2.
  • a way to try to improve this condition when barbecue cooking with the lid closed is to use automatic temperature control with a temperature sensing device inside the burner box and the ability to regulate the main heat input such as gas or electric.
  • the barbecue 1 with the pivoting hood 3 in the closed position 16 the manual control throttles 6 are set open to supply gas to burner radiants 5 which are lit by the manual ignition 9.
  • the control switch 10 is activated by the closed pivoting hood 3 which turns the automatic temperature control thermostat 7 to the active on position and the automatic temperature control function is activated. With the gas burner radiants 5 lit, heat builds up inside the closed pivoting hood 3 and burner box 2. This heat is automatically controlled and adjusted up or down by manually setting the temperature control dial 12 to the desired cooking temperature, this acts upon automatic temperature control thermostat 7 to the preferred setting which in turn acts upon the throttle up and down device 8 to maintain and regulate the amount of gas supplied to the burner radiants 5 through the control throttles 6 to provide the desired and regulated correct cooking temperature selected on control dial 12.
  • thermostat 7 and throttle up and down device 8 can be integrated and act upon all or just some of the burner radiants 5, and that by turning down to very low heat or turning off, these nontemperature controlled manually operated burner radiants, thermostatic temperature control can still be achieved within the barbecue pivoting hood 3 and burner box 2.
  • the fatty food item 14 is placed on the dedicated collection type cooking racks 19 and it can be seen that the oil and fats 20 emitted from the fatty food item 14 are not dripping down onto the hot burner radiants 5 and instead the oils and fats exudate 20 are collected by the grooves in the improved cooking rack 19 and drain down to the dedicated channel or channels 17 to be guided out under gravity into the oil collection vessel 18 positioned outside the burner box. This has the positive effect of stopping run away fat fires within the burner box 2.
  • control switch 10 is operated automatically when the pivoting hood 3 is opened or closed, alternatively the control switch 10 can be repositioned and operated manually by the user when thermostatic temperature control is required, preferably when the pivoting hood 3 is closed, therefore acting as a temperature regulated oven. It is noted that this manually operated control switch could alternatively be integrated into the control dial 12. It is noted that when automatic temperature control is in operation the manual control dial 12 overrides control provided by each temperature control integrated manual control throttles 6.
  • thermostatic temperature control can be achieved to a degree in charcoal barbecues by reducing or increasing air supply to the ignited charcoal and will benefit from removal of combustible oils from dripping into the burner box.
  • the elements making up an improved temperature-controlled barbecue include: a) Oil and fats collection using efficient open grill racks b) Automatic thermostatic control components c) Collection channel or channels to receive the oils and fats from the grill racks and take it safely away from the hot burner box preventing ignition of afore mentioned oils and fats (exudates). d) Optional hood open or closed activated switch
  • the temperature control thermostat 7 is shown positioned near to the cooking surface. However it can instead be placed underneath the collection channel 17 or placed at the rear or sides of the barbecue just above the cooking surface to add further protection from dripping oils and small food items falling on top of it creating a burning heat source, giving a false temperature input to the sensor device.
  • the fat collection channel or channels 17 exit outside of the burner box 2 to convey the oil and fats exudate 20 into a separate collection vessel 18 this is not exclusive and if desired the oils and fats exudate 20 can be run down inside the cool portion of the internal walls of the burner box 2 where it flows under gravity into oils collection cup outside the bottom point of the burner box 2, which by default is normally cooler but can also be a heat source, so not always ideal.
  • control switch 10 may be the case that although it is not completely necessary to include control switch 10 to have temperature control within the barbecue 1 , as is the case with domestic gas or electric ovens.
  • Control switch 10 may be automatically operated by the pivoting hood 3 and with the addition of another electric switch not shown, which is only engaged when the barbecue is switched to temperature control condition.
  • This additional switch can be integrated into temperature control dial 12 or alternatively be a separate solenoid switch energised only by rotating the temperature control dial 12 to the temperature control position.
  • This additional switch is designed to act upon a gas restricting solenoid valve to reduce down the gas input or in the case of an electric barbecues, to turn down electrical power when the pivoting hood 3 is opened and control switch 10 is activated. This will override and prevent the normal operating condition where after the release of the hot gases from the open pivoting hood 3 and burner box 2.
  • the control thermostat 7 senses the drop in temperature and acts upon the throttle up and down device 8 allowing additional gas or electricity in the case of electric barbecues, through the control throttles 6. This condition consumes excessive gas or electricity as the barbecue tries to get back up to the required temperature as set on the control dial 12 with the subsequent impact of unnecessary CO2 emissions into the atmosphere.
  • This additional switch and restricting solenoid valve automatically activates when the pivoting hood 3 is opened is a solution to above condition.

Landscapes

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

Abstract

Un four à température régulée (1) comprend une boîte de brûleur (2), une source de chaleur pouvant être commandée (5) à l'intérieur de la boîte de brûleur (2), une crémaillère de chauffage (19) supportée par la boîte de brûleur (2) au niveau d'une position sur la source de chaleur (5) et une hotte (3) mobile entre une première position fermée au niveau de laquelle elle recouvre la boîte de brûleur (2) et une seconde position ouverte au niveau de laquelle la crémaillère de chauffage (19) est exposée, la crémaillère de chauffage (19) comprenant une pluralité de barres de collecte espacées pour supporter un produit pour la cuisson et qui sont inclinées vers l'horizontale selon un angle compris entre 2 et 15°, lesdites barres de collecte définissant chacune un canal de collecte (17) le long duquel un exsudat provenant du produit peut s'écouler sous l'effet de la gravité vers un canal de drainage (17), ledit canal de drainage (17) étant incliné par rapport à l'horizontale selon un angle compris entre 2 et 10° pour diriger l'exsudat collecté vers un récipient de collecte d'exsudat (18), le four à température régulée (1) comprenant en outre un thermostat à température régulée (7) permettant de commander l'opération de la source de chaleur.
PCT/EP2024/025175 2023-06-16 2024-06-04 Four à température régulée avec collecte d'exsudat Ceased WO2024256035A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP24730891.9A EP4727412A1 (fr) 2023-06-16 2024-06-04 Four à température régulée avec collecte d'exsudat

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB202309079 2023-06-16
GB2309079.8 2023-06-16

Publications (1)

Publication Number Publication Date
WO2024256035A1 true WO2024256035A1 (fr) 2024-12-19

Family

ID=91376979

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2024/025175 Ceased WO2024256035A1 (fr) 2023-06-16 2024-06-04 Four à température régulée avec collecte d'exsudat

Country Status (2)

Country Link
EP (1) EP4727412A1 (fr)
WO (1) WO2024256035A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4787364A (en) * 1987-09-21 1988-11-29 Errol Rex McNeil Frying oven
US5105725A (en) 1989-02-15 1992-04-21 Haglund Allen C Barbecue grill and cooking grid element
US6371011B1 (en) * 2001-03-19 2002-04-16 Irvin R. Kuechler Fast production smokeless broiler
GB2428962B (en) 2004-05-19 2008-05-28 Ian Geoffrey Worton Heating rack
CN101815456A (zh) * 2007-09-17 2010-08-25 石利洛澳大利亚股份有限公司 烧烤架的改进
US20210315416A1 (en) * 2020-04-09 2021-10-14 North Atlantic Imports, Llc Griddle cooking station with hood and method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4787364A (en) * 1987-09-21 1988-11-29 Errol Rex McNeil Frying oven
US5105725A (en) 1989-02-15 1992-04-21 Haglund Allen C Barbecue grill and cooking grid element
US6371011B1 (en) * 2001-03-19 2002-04-16 Irvin R. Kuechler Fast production smokeless broiler
GB2428962B (en) 2004-05-19 2008-05-28 Ian Geoffrey Worton Heating rack
CN101815456A (zh) * 2007-09-17 2010-08-25 石利洛澳大利亚股份有限公司 烧烤架的改进
US20210315416A1 (en) * 2020-04-09 2021-10-14 North Atlantic Imports, Llc Griddle cooking station with hood and method thereof

Also Published As

Publication number Publication date
EP4727412A1 (fr) 2026-04-22

Similar Documents

Publication Publication Date Title
EP3852586B1 (fr) Fumoir alimenté par gravité
US3369481A (en) Broiler
US9510604B2 (en) Outdoor cooker and smoker, and fuel combustor therefor
US6810792B1 (en) Barbecue oven having improved heat circulation
US3851639A (en) Portable combination cooking apparatus and method
US20040200359A1 (en) Outdoor cooker oven
US20170164783A1 (en) Multiple fuel cooking unit
CA1241884A (fr) Barbecue
US5890422A (en) Convertible drip pan and method of using the same
US10021888B2 (en) Vertical smoker and cooker for food
US20130112186A1 (en) Solid fuel cook system
US20200221717A1 (en) System and method for a pellet-fired smoker
KR101607990B1 (ko) 측면직화구이장치
KR101628621B1 (ko) 장작을 이용한 구이 장치
US5529798A (en) Method of cooking food using a convertible drip pan
NO338045B1 (no) Røkgenererende anordning for en utegrill
KR20170084989A (ko) 바비큐 그릴 및 바비큐 그릴을 이용한 조리방법
EP3516300B1 (fr) Appareil de chauffage
WO2024256035A1 (fr) Four à température régulée avec collecte d'exsudat
KR20180002542U (ko) 구이용 로스팅장치
KR20180016806A (ko) 육류 불판 구이기
KR200443519Y1 (ko) 훈열 및 직화구이 겸용 조리장치
EP2769654B1 (fr) Gril à gaz et procédé associé
KR20080002970U (ko) 터널형 황토 가마로 된 숯불 바베큐 구이기
JP2007330803A (ja) 炭火焼成装置

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 24730891

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2024730891

Country of ref document: EP

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2024730891

Country of ref document: EP

Effective date: 20260116

ENP Entry into the national phase

Ref document number: 2024730891

Country of ref document: EP

Effective date: 20260116

ENP Entry into the national phase

Ref document number: 2024730891

Country of ref document: EP

Effective date: 20260116

ENP Entry into the national phase

Ref document number: 2024730891

Country of ref document: EP

Effective date: 20260116

WWP Wipo information: published in national office

Ref document number: 2024730891

Country of ref document: EP