a fish oven

Abstract

The invention relates to a grilled fish stove, which belongs to the technical field of grilling. The invention comprises a shell with a door, a bracket is arranged inside the shell, a burner group is arranged on the bracket, a refractory brick liner is set above the burner set, the refractory brick liner includes a top plate, and a refractory brick liner is arranged above the burner set An oil guide groove is provided, and a circulating heating space is formed by the top plate and the oil guide groove; glass fiber and the first ceramic fiber board are arranged between the shell and the refractory brick inner tank, and the second ceramic fiber board is arranged under the refractory brick inner tank; A smoke outlet is arranged on the top plate. The invention has reasonable structural design, environmental protection and safety, and the grilled fish tastes delicious and has a good taste; high thermal efficiency, hygiene and environmental protection, convenient and quick maintenance; greatly reduces the labor intensity of workers, good heat preservation performance, high thermal stability; convenient splicing, Reduce transportation costs; uniform temperature distribution; ensure food safety and hygiene.

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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