Foods and beverages: apparatus – Cooking – Convertible
Utility Patent
1999-07-01
2001-01-02
Simone, Timothy F. (Department: 1761)
Foods and beverages: apparatus
Cooking
Convertible
C099S467000, C099S482000, C099S448000, C099S479000
Utility Patent
active
06167797
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention relates generally to the art of outdoor cooking and more particularly to a self contained, portable, commercial, cooking apparatus for transport to a remote site and cooking of relative large quantities of meat by force drafting smoke and heat from a gas burner and smoke chamber into a smoking oven.
2. General Background
The commercial cooking of meat for large gatherings has seen wide acceptance in recent years. A caterer is called upon to provide the meat and other assorted food in large quantity for large numbers of people in an outdoor setting. Caterers often provide food cooked with their own trade secret recipes and methods. They usually provide their own cooking apparatus or one purchased for such purpose. Many of these commercial cooking apparatus are portable so they can be brought to the cookout site where the caterer cooks the meal. Such cooking apparatus vary in design from oversized backyard barbecue grills to very elaborate cooker/smokers.
It is well established within the art that meat can be simply roasted over a grill and cooked by the heat from hardwood or charcoal briquettes burning under the grill. The grease, sauce and drippings from the meat cooked on such grills fall directly into the fire causing irregularities in cooking temperatures and charring and burning of the meat. It is also theorized that the burning of such grease and drippings induces carcinogens and excess carbon back into the meat with the smoke. As a result, most regulations governing the commercial cooking of meat products require the meat to be cooked by the direct action of dry heat resulting from the burning of hardwood or hot coals therefrom in an indirect manner for a sufficient period of time to permit the meat to assume the usual characteristics of the smoked barbecued article and the rendering of surface fat. Regulations further require the weight of the barbecued meat not to exceed 70 percent of its fresh, uncooked weight.
With this in mind, portable, commercial systems for cooking relatively large quantities of meat should be constructed in a manner which at least meets nominal commercial requirements.
Some domestic cooking apparatus have been developed which avoid the difficulties discussed herein by conducting the hot gases from a hardwood fire into a cooking chamber where it is circulated before being exhausted. The excess renderings are then collected from the meat in pans disposed below the meat. Commercial cooking apparatus are also well known within the art. However, domestic types are too small and the commercial systems are too large for portability. The present invention overcomes the difficulties expressed herein as being inherent in the art, and provides an improved apparatus and method for cooking relatively large quantities of meat in a portable cooking apparatus which meets commercial requirements for cooking relatively large quantities of meet within a reasonable cooking time, produces consistent taste, even cooking, uses a minimum consumption of fuel, and contains all the amenities generally required by cookout caterers in a remote location all at a reasonable cost.
SUMMARY OF THE INVENTION
The invention disclosed herein is a trailerable, commercial, barbecue cooking apparatus housed in an insulated, conventionally shaped building structure. The cooker/smoker includes a vertical diametrical smoke chamber and an adjacent force draft heat chamber. The smoke chamber is fitted with sloped, horizontal screens attached to a rotating vertical shaft. The sloping screens provide increased visibility, efficient, circulation, and improved rendering. The heat chamber is fired with a gas burner and utilizes hardwood saw dust to produce a heavy smoke which is forced drafted through a duct into the cooking chamber. The cooker is provided with onboard hot water tanks for cooking and cleanup and further includes provisions for humidity and temperature control. Provisions are made for food boiling, frying and steam cooking capability. The system further includes amenities such as storage room, internal oven lighting, smoke blow back fans, and view windows.
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Montgomery Robert N.
Simone Timothy F.
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