Fish roasting stove

Abstract

The invention relates to a fish roasting stove and belongs to the technical field of roasting. The fish roasting stove comprises a shell with a door, wherein the shell is internally provided with a bracket; the bracket is provided with a combustor set; a fireproof brick liner is arranged above the combustor set; the fireproof brick liner comprises a top plate and an oil guide groove is formed above the combustor set; a circulating heating space is composed of the top plate and the oil guide groove; glass fibers and a first ceramic fiber plate are arranged between the shell and the fireproof brick liner; a second ceramic fiber plate is arranged under the fireproof brick liner; a smoke exhausting opening is formed in the top plate. The fish roasting stove has a reasonable design and is environmentally friendly and safe; the roasted fish has a delicious taste and good mouth feel; the heat efficiency is high, sanitation and environmental friendliness are realized, and the maintenance is convenient and rapid; the labor intensity of workers is greatly alleviated, the heat insulation performance is good and the heat stability is high; the fish roasting stove is convenient to splice and the transportation cost is reduced; the temperature distribution is uniform and the safety and sanitation of foods are guaranteed.

Description

technical field [0001] The invention belongs to the technical field of barbecue, and refers to a fish grill. Background technique [0002] As we all know, the traditional fish grills on the market currently use fish clamps to clamp the fish on the charcoal for manual reverse baking, which has high work intensity, large carbon consumption, and is not environmentally friendly. It is very inconvenient. With the development of science and technology and the increasing awareness of people's pursuit of quality of life, some new types of grilled fish stoves have gradually appeared. However, the structures of these new grilled fish stoves still have many defects, and many problems have not been effectively solved. Solved, as follows: [0003] 1. The structural design is unreasonable, not environmentally friendly, there are potential safety hazards, and even the taste of the grilled fish is not delicious. [0004] 2. Using charcoal as fuel, using charcoal as fuel, ignition needs to...

AI Technical Summary

Problems solved by technology

[0002] As we all know, the traditional fish grills on the market currently use fish clamps to clamp the fish on the charcoal for manual reverse baking, which has high work intensity, large carbon consumption, and is not environmentally friendly. It is very inconvenient. With the development of science and technology and the increasing awareness of people's pursuit of quality of life, some new types of grilled fish stoves have gradually appeared. However, the structures of these new grilled fish stoves still have many defects, and many problems have not been effectively solved. Solved, as follows:

[0003] 1. The structural design is unreasonable, not environmentally friendly, there are potential safety hazards, and even the taste of the grilled fish is not delicious

[0004] 2. Using charcoal as fuel, using charcoal as fuel, ignition needs to support combustion, and the temperature rises slowly. It takes a long time to heat the oven before grilling fish. When grilling fish for a long time, it needs to add charcoal many times, which greatly reduces the work efficiency and the temperature inside the furnace It cannot be effectively controlled. When the temperature is reached, the charcoal is still burning and cannot be adjusted, resulting in the waste of heat not being fully utilized, reducing the thermal efficiency of charcoal, and increasing the cost; charcoal will still leave residue after burning. It needs to be cleaned regularly, which is time-consuming and labor-intensive, and also causes certain pollution

[0005] 3. The inner tank is made of common refractory bricks, the bricks have poor thermal insulation performance and thermal insulation performance, and the service life is short

Due to its poor heat insulation and heat preservation, when grilling fish for a long time, the temperature inside the furnace will lose quickly, resulting in a high temperature outside the furnace, making the temperature in the kitchen as high as 50°C, and the labor intensity of the workers is high. The amount is also greatly increased, the thermal efficiency is low and the energy consumption is large; the poor heat preservation will also make the furnace temperature uneven, and the taste and taste of the grilled fish will be affected to a certain extent due to uneven heating.

In addition, ordinary refractory bricks have a large proportion, so the traditional fish grill can only be installed on site, which is time-consuming and labor-intensive. After installation, the furnace body can weigh 1-2 tons and cannot be transported

Ordinary refractory bricks have poor gloss, poor slag resistance, and low thermal stability. After a long period of use, slag and cracks will appear, which not only affects food safety and sanitation, but also reduces heat insulation performance, resulting in a vicious circle

[0006] 4. The inner tank is constructed with a whole piece of ordinary refractory brick. The whole piece of ordinary refractory brick is troublesome to manufacture and transport. It is inconvenient to install the furnace body. damage

[0007] 5. Heating method: The refractory brick has no heat channel and no drainage plate. It only heats the grilled fish through the heat of charcoal and the heat radiation of the furnace wall, and does not form a regular heat cycle, which makes the temperature in the furnace uneven. When the fish is grilled, the temperature of each point is different, and the heating of the fish is uneven, which makes the degree of cookedness of each part of the fish different, and affects the taste of the fish.

[0008] 6. Oil outlet method: The oil tank and the furnace body cannot be taken out as a whole, and the oil flows out directly from the lower part of the grilled fish furnace door. After long-term use, oil dirt and fish residues accumulate in the oil tank. Oil dirt and fish residues will not only affect food safety. Hygienic, when the oil dirt and fish residue reach a certain amount, and the temperature in the furnace is high, it will cause combustion. The combustion will not only produce a lot of smoke but also seriously affect the taste of the fish, making the fish inedible, and there is a certain degree of safety Hidden danger

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