Super environment-friendly meat roasting tandoor

Abstract

The present invention discloses a super environment-friendly meat roasting tandoor. The super environment-friendly meat roasting tandoor comprises a stainless steel barrel body, electric heating pipesand a controller; the lower side of the inside of the stainless steel barrel body is fixed with a partition plate; the bottom end of the inside of the stainless steel barrel body under the partitionplate is provided with transmission gears side by side; the two adjacent transmission gears mesh with each other; the top part of each transmission gear is provided with a mounting seat; the top partof each mounting seat is detachably provided with a connecting column via a locknut; and besides, one end, far away from the mounting seat, of each connecting column extends inside the stainless steelbarrel body above the partition plate. Liquid animal fat melted due to high heat of roasted meat products drops and falls on a water storage tray through through-holes; temperature of water containedin the water storage tray is relatively low; the liquid animal fat can be immediately cooled to prevent production of high concentration of toxic smokes; and smoke particles containing toxic substances are also prevented from adhering to the roasted meat products as hot air current rises.

Description

technical field [0001] The invention relates to the technical field of barbecue equipment, in particular to a super-energy environment-friendly barbecue pit. Background technique [0002] The naan pit oven is specially used for roasting naan or mutton, beef, fish, chicken, duck, seafood and other barbecue meat products. At present, when all kinds of pit-type ovens are roasting red meat, the fat in the red meat will absorb high heat and melt into a liquid state and drip to the bottom of the baking chamber that the pit-type oven has, and will produce With high concentration of smoke, the solid animal fat accumulated at the bottom of the baking chamber is difficult to be discharged out of the baking chamber in a short time. If the solid animal fat is not removed from the baking chamber in time, the smoke will affect the hygienic quality of the baked food. Even on the red meat being roasted, toxic substances produced by burning solid animal fats will be attached, and the roaste...

AI Technical Summary

Problems solved by technology

At present, when all kinds of pit-type ovens are roasting red meat, the fat in the red meat will absorb high heat and melt into a liquid state and drip to the bottom of the baking chamber that the pit-type oven has, and will produce With high concentration of smoke, the solid animal fat accumulated at the bottom of the baking chamber is difficult to be discharged out of the baking chamber in a short time. If the solid animal fat is not removed from the baking chamber in time, the smoke will affect the hygienic quality of the baked food. Even the roasted red meat will be attached with toxic substances produced by the burning solid animal fat, and the roasted barbecued meat diet is very harmful to human health

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