Smokeless grill oven

Abstract

The invention provides a smokeless grill oven. The grill oven comprises a bracket, an annular-shaped trough body, and an oil recycling tank, the annular-shaped trough body is fixed with an opening upward on the bracket, the oil recycling tank is arranged below the annular-shaped trough body through the bracket, the bottom of the annular-shaped trough body is connect with an oil exhaust pipe, the lower end of the oil exhaust pipe is extended into the oil recycling tank, and a valve is arranged on the oil exhaust pipe, a charcoal burning bracket is arranged inside the inner ring of the annular-shaped groove, a grill rack is arranged above the annular-shaped trough body, the grill rack is raised in the middle, a disc-shaped structure sloping downward in the circumference, the circumference of the grill rack is built on the upper end of the outer ring of the annular-shaped trough body, and oil leakage holes are formed in the grill rack along the circumference direction directly above the annular-shaped trough body. By the smokeless grill oven, through the arrangement of an outer grill plate, the excess oils and water content can be collected into the oil tank, the case that more soot is produced when oils and water content fall into the burning charcoal to cause health hazard and environmental pollution is prevented. The invention belongs to the technical field of the grill facilities.

Description

technical field [0001] The invention relates to a barbecue equipment, which belongs to the technical field of barbecue equipment. Background technique [0002] Barbecue ovens of the prior art still mostly directly grill the food to be baked on the vertical top of heating sources such as charcoal fire, in the form of putting the food on a barbecue stick or directly grilling it on a barbecue net. No matter which form is used, due to the high temperature of the charcoal fire in the barbecue oven, when grilling food, especially when grilling meat products, the meat slag and fat in the meat will be heated and dripped directly onto the charcoal fire during the grilling process. It is also necessary to brush oil on the surface of the food and add some condiments. During the oil brushing and subsequent grilling process, some oil and ingredients will also drip onto the charcoal fire. Sufficient oxidative combustion produces a large amount of harmful substances such as soot particles...

AI Technical Summary

Problems solved by technology

No matter which form is used, due to the high temperature of the charcoal fire in the barbecue oven, when grilling food, especially when grilling meat products, the meat slag and fat in the meat will be heated and dripped directly onto the charcoal fire during the grilling process. It is also necessary to brush oil on the surface of the food and add some condiments. During the oil brushing and subsequent grilling process, some oil and ingredients will also drip onto the charcoal fire. Sufficient oxidative combustion produces a large amount of harmful substances such as soot particles and soot. Many of these pollutants and harmful substances are directly attached to the food above and pollute the food, which is not conducive to the health of the eater, and even causes disease and cancer; these harmful Substances attached to the surface of the food can easily cause the inner layer of the food to be undercooked, cause parasites after eating, and pollute the surrounding environment

[0003] Although some advanced grills have a structure to prevent the oil and water generated by grilling from dripping into the carbon fire, they do not have an automatic discharge device when the temperature of the oil-water mixture increases or the amount of oil increases, so as the water in the oil-water collection device of the grill Evaporation continues, and the oil continues to accumulate, and the overall temperature is getting higher and higher. If it is not replaced in time, it may reach the boiling point. The liquid splashed by boiling is potentially dangerous and may scald people; secondly, high-temperature oil and water need to be collected. It can only be poured out after taking it out. It is extremely inconvenient to deal with high-temperature oil and water, and other personnel need to place the grilled food on the tray, and then take it away before operating it, which increases the labor intensity of the grilling process.

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