Roasting rack imitating charcoal smudging

Abstract

The invention provides a roasting rack imitating charcoal smudging. The roasting rack imitating charcoal smudging is suitable for being placed above a heat source and holding meat blocks, and comprises a plurality of roasting sections and a plurality of smoke forming sections. Each roasting section is provided with a contact surface which is opposite to the heat source and used for making contactwith the meat blocks and a first heated surface opposite to the contact surface. The smoke forming sections are concave downwards relative to the roasting sections and are connected with the roastingsections alternately to form a continuous wave shape, the thickness of each smoke forming section and the thickness of each roasting section are greater than 1 mm and smaller than 5 mm, each smoke forming section is provided with a holding surface which is connected with the adjacent contact surface and used for holding grease of the meat blocks and a second heated surface which is opposite to theholding surface and connected with the adjacent first heated surface, and each holding surface and the corresponding contact surface jointly define a V-shaped smoke forming space which is open upwards. The meat blocks can be quickly cooked by roasting through the smoke forming sections and the roasting sections and have the flavor imitating charcoal smudging and proper roasting marks, and additionally, the cleaning speed can be increased.

Description

technical field [0001] The invention relates to a burning frame, in particular to a charcoal-like smoked burning frame. Background technique [0002] One of the existing methods of grilling meat is to place the meat on top of a charcoal fire and cook it with charcoal fire. Since the meat will flow out fat when heated, when the fat drips on the charcoal fire and is heated, it will release a special smell. Molecules, this kind of odor molecules attached to the meat will give the meat a special "smoky flavor". [0003] refer to figure 1 and Figure 2A , there is a kind of burning frame 9, which is used to be placed above a heat source 7 and for a piece of meat 8 to be placed. The burning frame 9 includes a plurality of The rods 91 spaced apart in the second axial direction D2 of D1, each rod body 91 includes a heat receiving portion 911 close to the heat source 7, and one of the two sides connected to the heat receiving portion 911 spaced apart along the second axial directi...

AI Technical Summary

Problems solved by technology

In addition, the heat energy from the heat source 7 is easily dissipated from the gaps between the rod bodies 91, and the heat receiving surface 913 of the rod body 91 is small, and the heat absorption capacity per unit time is poor, so that the heat energy from the heat source 7 is transferred to the meat piece 8 The efficiency is poor, resulting in a waste of energy

[0005] In addition, the general catering industry needs to continuously grill a large number of meat pieces 8, but during the grilling process, the fat or debris of the meat pieces 8 will adhere to the surface of the rod body 91 and form carbides when heated. In order to prevent these carbides from further heating to produce odor Attached to the meat piece 8, after a batch of meat pieces 8 have been grilled, the catering staff will directly use a steel brush dipped in water to scrub the roasting rack 9, but this brushing method cannot brush the side of the roasting part 912 of the rod body 91 And the heating surface 913 of the heating portion 911, so carbides (such as Figure 2A shown), resulting in incomplete cleaning, which affects the flavor quality of the next batch of meat pieces 8 after grilling

[0006] Even if the grilling rack 9 is removed from the top of the heat source 7 to cool down and then cleaned in order to clean completely, the grilling rack 9 after cleaning needs to be reheated before the next batch of meat can be grilled, so it is not only time-consuming but also expensive. energy

[0007] refer to Figure 2B and 2C , there are two other existing burning racks 9', 9 "the side shapes of their rod bodies 91', 91" are respectively circular and square. These two existing burning racks 9', 9", as mentioned above, are equally There are problems of not being able to produce "smoky flavor" on the meat, poor heat absorption efficiency, and difficult cleaning, and because it is not easy to clean, it will also lead to time-consuming and energy-consuming problems if it is completely cleaned

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