Barbecue oven

Abstract

The invention discloses roasting equipment, and particularly relates to a barbecue oven which comprises a hollow oven body, infrared oven heads and a roasting net, wherein the oven heads are arranged on the left and right side walls in the oven body, respectively; the roasting net is arranged above the oven heads. When the barbecue oven is in use, oil drops generated by food freely drips to the bottom of the oven body; since the infrared oven heads are arranged on the side walls of the oven body, the oil drops do not touch the infrared oven heads, much smoke generated by the oil drops vaporized instantly at high temperature is avoided, and thus environmental pollution is reduced. The barbecue oven provided by the invention is reasonable in structure and convenient to use, and roasted food generates little smoke; moreover, the temperature in the oven is uniform, the roasting quality of heated food is effectively guaranteed, and the heat efficiency of roasting is greatly improved.

Description

technical field [0001] The invention relates to a baking equipment, in particular to an infrared heating barbecue furnace, which belongs to the transformation technology of the barbecue furnace. Background technique [0002] With the improvement of living standards, people pay more and more attention to the quality of life. Barbecue, as a leisure activity, is loved by more and more people. However, due to problems such as structure, the common barbecue grills commonly used in the market have the following disadvantages: [0003] (1) The oil droplets produced by the food drop freely, directly contact with the heat source, and instantly reach the vaporization temperature of the oil droplets and vaporize, producing a large amount of oily smoke and polluting the environment. [0004] (2) Ordinary barbecue ovens do not burn sufficiently. Common ovens on the market use a mixed gas mixed with primary air, that is, the gas flows out directly from the combustion hole and burns. Thi...

AI Technical Summary

Problems solved by technology

[0003] (1) The oil droplets produced by the food drop freely, contact the heat source directly, and instantly reach the vaporization temperature of the oil droplets and vaporize, producing a large amount of oily smoke and polluting the environment

[0004] (2) Ordinary barbecue ovens do not burn sufficiently. Common ovens on the market use a mixed gas mixed with primary air, that is, the gas flows out directly from the combustion hole and burns. This is also called the atmospheric combustion method.

This kind of oven not only has low combustion efficiency and unstable combustion flame, but also easily produces toxic gases

[0005] (3) The fire distribution plate makes the temperature in the oven relatively concentrated on one side of the burner, making the temperature in the oven uneven, and it is difficult to ensure the baking quality of food

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