Stoves and furnaces – Stoves – Cooking
Patent
1988-08-29
1989-07-25
Green, Randall L.
Stoves and furnaces
Stoves
Cooking
126 25R, 126 41R, 126 51, F24B 100
Patent
active
048503339
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to an outdoor grill of the kind which incorporates a heat chamber or fire-box for broiling food that is either placed therein or carried on an overlying food-support grid, and which further incorporates a space for accommodating a heat-generating source, e.g. charcoal, in lump or briquette form, pine cones, heated stones and like materials, which is intended to radiate heat uniformly onto the food to be broiled, in a manner to prevent parts of the food from being burnt or overcooked, or coated with soot, and in which grill the bottom wall of the heating chamber presents means for cooling fats and juices which drip from the food as it is broiled, said means including a preferably withdrawable vessel for accommodating liquids, such as wine, water or a common salt solution.
BACKGROUND PRIOR ART DE-B-364.465 (Meta Hanss et al) describes a closed
oven of this kind, in which the heat source comprises heat generating bodies which extend along sides of the oven, and in which the cooling means include dish-shaped vessels which are carried in a liquid-filled, withdrawable larger vessel, such as to cool the undersurfaces of the dish-shaped vessels. The oven can be used as a grill, using a heat source in the form of charcoal, briquettes, etc., of the aforesaid kind. The indirect cooling of the dish-shaped vessels also serves to negate effectively fat and juices dripping from the food as it is broiled, therewith eliminating any deliterious effects.
U.S. Pat. No. 3.343.527 (Manteris) also describes a grill of the aforesaid kind, in which a semi-cylindrical two-part hood is arranged above the food-supporting grid and the heat source, the hood construction being such as to enable one part of the hood to be displaced on the other. The object of the hood is to distribute heat as uniformly as possible around the hood, so as to heat both the top and bottom surfaces of the food on the grid.
One disadvantage with this outdoor drill, however, is that the smoke generated by the heat source is unable to escape to the atmosphere and adheres to the food in the form of carcinogenic soot particles.
DE-A-3.021.987 (Ballies) describes a grill in which the heat source is located in a hemispherical or semicylindrical heating chamber located beneath a food-supporting grid, in which the radiant heat is intended to act upon different food items at right angles, subsequent to bouncing from the walls of the heating chamber, thereby avoiding the loss of laterally directed radiation, among other things. Furthermore, by placing the food-supporting grid on both sides of the heat-source accommodating space, it is ensured that no fat or juices will drip onto the glowing charcoal, thereby avoiding the generation of smoke and consequently also the formation of soot on the food being broiled.
DE-A-3.312.041 (Engelhardt) describes a square drill with a centrally arranged square food-supporting grid. Beneath the grid and sloping down towards the centre of the grill is a fat-collecting vessel, while the heat-source accommodating space is located externally of the sides thereof.
This grill also affords the advantage that no fat or juices are able to drip onto the charcoal or like heat source thereby avoiding the generating of smoke and the deposit of carcinogenic substances on the food being broiled. Furthermore, it is also reported that the charcoal can be burned completely and uniformly, even when there is no wind.
DE-A-1.803.466 (Normbau) describes and illustrates a grill which comprises a centrally arranged, vertically extending container which accommodates the heat source and which is delimited on both sides by lattice or net structures and which has located on the sides thereof rotatable foodholding devices for holding the food to be grilled. Fat-collecting dishes are located beneath the food holding devices. The distance of the food-holding devices from the heat source can be adjusted. This grill also affords the advantage that no fat or juices will drip onto the charcoal.
DE-A-3.320.677 (Kitt
REFERENCES:
patent: 1656181 (1928-01-01), Elbert
patent: 2821187 (1958-01-01), Tescula
patent: 2923229 (1960-02-01), Halford
patent: 2946275 (1960-07-01), Compton
patent: 3122134 (1964-02-01), Reeves
patent: 3343527 (1967-09-01), Manteris
patent: 4089258 (1978-05-01), Berger
patent: 4120237 (1978-10-01), Mecherlen
Dellrud Rolf
Hagstrom Ulf
Green Randall L.
Hayes Christopher
Komfortventilation Teknik AB
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