Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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The invention relates to a cookiny device, and
:in particular to a device for cookinc~ cuts of meat, while
suspendecl vertically.
BACK GROUND OF TIIE INVENTION
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Cooking cuts of meat by broilin~ or barbecuing
is a popular and appetizing way of preparing meat. Essentially
the process involves applying high hea-t to one or both~sides
of the mea-t, by holding the meat horizontally, ei-ther over coals
or beneath a heater element. In both cases the objective is
to apply high heat to meat without using the medium
of skillet or pan. This principal is effective on
commerical restaurant equipment, but home barbecue
equipment is less reliable and often yields meat which
is toughened or shrivelled. On this type of equipment
it is difficult to cnntrol the cooking temperature
which is a function both of convection ie hot air and
gases, and also radiation, and the meat often cooks too
slowly. It is also a common experience ~hat when cooking
cuts of meat~such as steaks, fat will drip onto the coals
causing flames which spoil the taste of the meat. When
broiling steaks beneath a heater element, the fat quickly
sprays upwardly and sometimes becomes ignited in a stove
causing a hazardous situation. Xn addition, the whole
stove tends to become dirty, even from cooking a relatively
small piece of meat in this way.
Clearly, if heat can be applied -to -the meat from
the sides, with the cut of meat suspended or held vertically,
then fat will drip downwardly and can simply be collected
beneath the meat in a container substantially minimizii~g
the problems. In the past numerous proposals have been made
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for the vertlcal broiling of meat, most of them involving
apparatus somewhat similar to a toas-ter ie: with heater elements
mounted vertically and the meat suspended between them. ~hese
earlier forms of vertical cookers were relatively cumbersome
and complex and were expensive to make and if they became
dirty would become difficult to clean. Another factor in the
cooking of such meat in this way is the use of charcoal as the
heat source. Certain proposals have been put forward for
arranging a so-called vertical barbecue ie: a bed of coals
arranged on edge and held by grill work, with the meat being
suspended or held to one side of it. This however involves
other serious difficulties. The construction of such a vertical
barbecue is complicated by the fact that the coals will of course
tend to pack down to the bottom of the container in which they
are held. The heat of the charcoal will thus vary from the
lower to the upper region of the container and the meat will
cook unevenly.
In addition, the heat in a conventional horizontal
barbecue is transmitted both by convection, ie hot air and
gases, and also to some degree by radiation from the ylowing
coals. When arranged in a vertical orientation however, the
hot air and gases rise upwardly and do not perform any cookiny
function. Consequently the meat must be placed much closer to
the coals which can result in fat~ becoming ignited.
The invention seeks to overcome these disadvantages
by the provision of acoo~ing device comprising an enclosed
fire chamber having air access means at a lower end thereof,
and being open at its upper end, a flame chamber above the
fire chamber, at least one opening in a side wall of the flame
chamber, and damper means in said opening for re~ulating flow
of air, and emission of radiant heat, and support means
adapted to hold a food product in a generally vertical
orientation along side said opening in ~he path of hot gases
exi-ting there.Erom.
Preferably the invention provides a flame chamber
which is closed at its top, and is provided with openings in
opposite side walls, so that food can be cooked alongside
all such openings.
In one form of the invention particularly suitable
for use out o doors, hanging racks are provided on the top
wall of the flame chamber extending outwardly over the openings,
and the food supporting means may comprise wire trays with
wire lids for retaining the meat in the trays, and the trays
may then simply be hung vertically from the hanging racks.
The flame chamber may also be provided with racks or
trays so that it may be used as an oven or warm storage chamber
if desired, after cooking.
The invention also comprises the provision of means
for varying the air-flow and radiation through the openings,
and access means giving access to the fire chamber for replenish-
ment of fuel, cleaning and khe like.
The various.f~eatures of novelty.which characterize
the invention are pointed out with particularity in the claims
annexed to and forming a part of this disclosure. For a better
understanding of the invention, its operating advankages and
specific objects attained by its use, reference should be
had to the accompanying drawings and descriptive matter in
: which there are illustrated and described a preferred embodiment
of the invention.
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IN THE DRAWINGS
Fiyure 1 is a perspective illustration showing -the
cooking device according -to the invention;
Figure 2 ls a front elevation oE the device;
Figure 3 is a top plan of a tray for~use with the
cooking device oE figure l;
Figure 4 is a side view of the tray of figure 3;
Figure 5 is a side view of one side of the cGO]Cing
device of figure 1, partly sectioned along 5 - 5 of figure 2;
Figure 6 is a section along 6-6 of figure 2, and,
Figure 7 is a section along 7 - 7 of figure 2.
DESCRIPTION OF A SPECIFIC ~MBODIMENT
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The invention is illustrated in this embodiment as a
portable cooking device indicated generally as 10. If desired
legs or a stand could be provided, or the device could simplv
be stood on a secure support such as bricks, or a suitakle
metal table.
The inventinn is not confined solely to use outdoors,
but it may equally well be used indoors provided suitabLe
2~ ventilation is available. Such a cooking device can be used
in an open fireplace or the like, or, with suitable modifications
it could be made as a kitchen appliance, by the provision of
suitable chimney work or ducting, venting the fumes for example
through the normal kitchen venting system.
The cooking device 10 comprises a lower fire chamber
12, and an upper flame chamber 14 in this case ormed as a
single integral unit of sheet metal or the like. The fire chamber
12 is preferably lined with insulation such as fire-brick 16.
A grate 18 is provided along the lower end of the chamber 12
to retain fuel therein, and define an air spa~e 20 beneath the
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grate 1~ to pro~ide an upward draft through the fire, and also
permitting ashes to fall down and be removed.
The upper end of the fire chamber 12 communicates
directly with the flame chamber 14 whieh is essential~y a con-
tinuation of it in the present inven-tion. The chamber 14
has side walls 22 provided with openings 24 through which the
combustion fumes and hot air may exit and through which radiant
heat may be emitted. A generally curved heat deflector plate
26 is located in the upper end of the chamber 14, for directing
air flow to both the side walls. Located above the deflector
26 is the top wall 28 of the chamber 14.
The chamber 14 has a closed end wall 30, and an
open end wall 32, closed by means of a door 34 and latch 35.
rrhe door 34 also gives access to the fire chamber 12, for
replenishment of coals. Clearly a separate fire door could be
provided, or alternatively the grate 18 could be made removable
so that it could simply slide out so as to facilitate cleaning
; out of the device after use.
In order to control air flow and heat radiation out
through the openings 24 and the walls 22, damper blades 36
are mounted on spindles 38 so that they may bP rotat~d to open
and close the openings 24, and a suitable linkage and operating
arm 40 may be provided coupling the dampers 36 together so that
they may be swung in unison. Side baffles 41 are provided to
further assist in controlling air flow.
In order to supports cuts of meat adjacent to the
openings 24, hanger arms 42 are fasten~d to the top wall 28 of
the device and extend outwardly therefrom in a can~ilever fashion,
and preferably at an upward angle. The hangers 42 are provided
3~ with spaced apart notches 44. The cuts of meat are supported
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in hanging con-tainers or trays which comprise a rigid wire
frame work 46, having a hinged wire lid 48, and a multi-
position latch 50. The meat products are placed in the trays
46 and the l.ids 48 are then closed down tightly over the meat
products, with -the latching device 50 closed up as far as it
will go. ~n this way the cuts of meat cannot slip or move. In
addition the tendency for meat to contract or shrink is re-
sisted to a large degree, thus assisting in keeping the meat
tender. For this purpose it is desirable tha-t the trays 46
should be of such a depth that the meat products of a normal
thickness will extend outwardly therefrom so that they may be
securely engaged by the lid 48.
A plurality of wire loops 52 are arranged around the
tray 46 by means of which the trays 46 may be suspended from the
hangers 42. By the selection of the appropriate notch 44 tha
trays 46 may be hung either closer to or further from the openin~s
24~ A larger loop 54 may be provided as a handle if desired.
Drip trays 56 are removably secured on either side
of the fire chamber 12, by means of for example arms 58 received
in cylindrical sockets 60.
If it is desired to use the chamber 14 for an oven~
then one or more removable racks 62 may be supported for example
by suitable sheet metal channels 64 fastened on the interior
of the opposite side walls 22~ In this mode, it may be
desirable for example, to close the dampers 36~
The top wall 28 will not be subjected to the
direct heat of the hot air within chamber 14, since this
will be deflected by deflector 26. Accordingly the top wall
28 may for example be used as a hot plate for keeping food
warm.
At this stage it should be understood that the
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fuel used should be such as to huxn with a br:iyht flame so
as to establish an area and volume. of flame of between 6-12
inches in -the 1ame ch~ber 14. Charcoal has been found to
be unsuitable since it does not establish a suitable volume
of flame. Without sufficient flame in the flame chamber the
meat will not cook. Where charcoal is burned, in-tense heat
is created in the fire chamber but in practice it does not
reach the meat in sufficient intensity to cook it. It is
believed that this is due to the absence of radiant heat, due
to the absence of flame in the flame chamber.
After extensive tests it has been determined that
hardwood billets yield the best results.~ They burn steadily
and create a bright steady flame in the flame chamber and -the
smoke also has an agreeable odour.
In op~ration hardwood is placed in the fire chamber
12 and ignited.
Once sufficient heat has developed and the flame
volume is high enough, then cuts of meat such as steaks are
placed in the trays 46 and the lids 48 axe clamped firmly
down by the latching device 50 so that the cuts of meat cannot
move around in the trays 46.
The trays 46 are then ~iung by means of loops 52 from
hangers 42 in registration with the openings 24 and the wall 22.
Heat is transmitted rapidly to the meat both by convection, and
also by radiation from the flames in chamber 14. As the meat
cooks fat will drip downwardly and be collected in drip trays
56. As one side of the meat is done, then the trays can simply
be removed from the hangers and swung around and cooking
continues on the opposite side.
The rate of cooking can be regulated simply by
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selecting the appropriate notch 44 and also by adjusting
dampers 36.
Meat products cooked in this way are not subjected
to flaming fat from the conventional barbecue, and therefore
do not become discoloured or lose their flavour. In addition
it is not necessary foî a person using such a coo]cing device to
constantly stand over it so as to remove the meat products
while the fat burns o~f as is the case in the conventional
barbecue.
In addition, since the fire chan~er 12 is of a much
more efficient design than the conventional barbecue the fuel
can be burnt at its maximum efficiency and develop a high heat
and good flame volume. Control over the rate of cooking is
much more effective than in the case of the conventional barbecue.
Other food products can be cooked after the use of the
device for cooking meat, by simply allowing the flames to
die down ( ie close the dampers ), the device then functions as
an oven.
It will also be seen that such a device can be used
indoors in a conventional open fireplace with the smoke being
carried up the chimney. Alternatively by relatively simple
modifications such as will be o~vious to persons skilled in
the art, for example the provision of suitable ducting
or chimney work, the device could be used in a kitchen, or
could be designed and built as a separate appliance.
As mentioned while hardwood is the preferred fuel and
heat source it is not the only source of heating availab}e.
Natural gas and other forms of heat are available. Accordingly,
the term fire chamber is not to be construed as confining the
scope of the invention solely to the use of combustible fuels,
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but the invention is intended to encompass other forms of
heating in the fire chamber.
Havin~ described what is believed to be the best
mode by which the invention may be performed, it will be seen
that the invention may be particularly defined as follows:
A cooklng device comprising an enclosed fire chamber
being open at its upper end and adapted for combustion of
combustible material therein, a flame chamber above the fire
; chamber for receiving hot gases from said combustible material
in said fire chamber and having side walls and being closed
at its top, opening means in at least one side wall of said
flame chamber defining an exit flow path for said hot gases
during cooking, deflector means in said flame chamber mounted
to direct hot gases from within said flame chamber outwardly
through said opening means in said side wall, support means
adapted to hold food products in a generally vertical orien-
tation exteriorly of and alongside said side wall in opposition
to said opening means without blocking flow of hot gases
exiting therefrom, and, movable guide means mounted in
registration with said opening means in said side wall of said
flame chamber for guiding hot gases flowing through said opening
means onto products to be cooked.
The foregoing is a description of a preferred
embodiment of the invention which is given here by way of
example only. The invention is not to be taken as limited
to any of the specific features as described, but comprehends
all such variations thereof as come within the scope of the
appended claims.
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