Fast barbecue stove

Abstract

The invention provides a fast barbecue stove and relates to the technical field of barbecue stoves. The fast barbecue stove comprises a base, a stove body, a rotary table, a motor and a shaft. The base is connected with the stove body; the stove body includes a liner, a heating plate, a reflective heat insulation layer, oil inlets, oil guide pipes, a paint layer and a temperature controller; the outer wall of the liner is connected with the heating plate, the outer wall of the heating plate is connected with the reflective heat insulation layer, and the bottom of the liner is of an arc structure and is provided with the oil inlets which connected with the oil guide pipes; the inner wall of the liner is provided with the temperature controller and the paint layer; the lower portion of the liner is provided with the rotary table, the bottom of the rotary table is connected with the shaft, and the motor is in driving connection with the shaft. According to the fast barbecue stove, barbecued food is obtained after 10-15 min, the food surface is crisp, and the inner meat is well-done and smooth. The fast barbecue stove has the advantages of being simple in structure, reasonable in design, low in production cost and the like.

Description

technical field [0001] The invention relates to the technical field of barbecue ovens, in particular to a fast barbecue oven. Background technique [0002] Most of the chickens, ducks and pork on the market are grilled on the bottom of an open flame, or heated by a honeycomb panel. No matter which method is used, there are several problems. Rapid high-temperature heating makes the food cooked, which often occurs. The surface of the food is scorched, the outer surface is carbonized, and the inner meat is not fully cooked, which greatly affects the consumer's experience. By roasting the surface of the crispy food at high temperature, although the effect of the product is better, it often takes about 20 minutes to bake. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide a quick barbecue oven with simple structure, reasonable design and convenient use, aiming at the defects and deficiencies of the prior art. [0004] In order to achieve the ...

AI Technical Summary

Problems solved by technology

[0002] Most of the chicken, duck and pork roasted in the barbecue ovens on the market are roasted at the bottom of an open flame, or heated by a honeycomb panel. No matter which method is used, there are several problems. Rapid high-temperature heating makes the food fully cooked, which often occurs The surface of the food is burnt, the outer surface is carbonized, and the inner meat is not fully cooked, which greatly affects the consumer experience. Or in the open flame baking, slowly heat at low temperature, first slowly make the inner meat of the food at a lower temperature, and then The surface of the food is crisped by high temperature. Although the effect of the product is better, it often takes about 20 minutes to bake.

Images