Fish roasting oven

Abstract

The invention discloses a fish roasting oven which comprises an oven shell. Two heating hearths for heating are arranged in the oven shell, a fish storing cavity used for storing fish roasting clips is arranged between the two heating hearths, and two heaters are arranged up and down in each heating hearth. The fish roasting oven is safe, sanitary, convenient to use, and controllable in quality, and fish roasting is quick.

Description

technical field [0001] The invention relates to the technical field of cooking equipment, in particular to a fish grill. Background technique [0002] Traditional grilled fish oven such as figure 1 As shown, it includes a rectangular frame body 1, and the bottom of the rectangular frame body 1 is fixedly connected with a mesh charcoal pallet 2, which is usually used when grilling fish. figure 2 As shown in the grilled fish clip a, the fish clip a is placed flat on the top of the rectangular frame body 1 for grilling. This grilling method has the following disadvantages: 1. Charcoal dust is easy to stick to the surface of the fish, which is unhygienic. 2. When the fish oil flows into the charcoal fire and burns, it will produce harmful oil fume gas, which will be smoked into the surface of the fish, causing harm to the human body after human consumption; it will also pollute the environment. 3. When grilling fish, the operator needs to turn the fish from time to time, whic...

AI Technical Summary

Problems solved by technology

[0002] Traditional grilled fish oven such as figure 1 As shown, it includes a rectangular frame body 1, and the bottom of the rectangular frame body 1 is fixedly connected with a mesh charcoal pallet 2, which is usually used when grilling fish. figure 2 As shown in the grilled fish clip a, the fish clip a is placed flat on the top of the rectangular frame body 1 for grilling. This grilling method has the following disadvantages: 1. The surface of the fish is easy to stick to charcoal dust, which is unhygienic

2. The fish oil flows into the charcoal fire and burns to produce harmful oily fumes. These oily fumes are smoked into the surface of the fish, causing harm to the human body after human consumption; at the same time, it will also pollute the environment

3. When grilling fish, the operator needs to turn the fish from time to time, which is labor-intensive, time-consuming and labor-intensive. At the same time, it is difficult to control the degree of rawness of the grilled fish, and the requirements for the operator are high.

4. It is necessary for the operator to use a hair dryer to control the firepower from time to time, and generate a lot of smoke and dust hazards

Images