Vertical rotary barbecue oven and control method

Abstract

The invention relates to the technical field of food processing, and discloses a vertical rotary barbecue oven and a control method.The vertical rotary barbecue oven comprises a control base and a barbecue oven cavity formed in the control base, a heating device is vertically arranged in the center of the barbecue oven cavity, barbecue sticks are distributed on the two sides of the barbecue oven cavity, and food materials can be evenly heated in combination with a rotary mechanism; various sensors in the acquisition assembly can acquire the surface temperature and the internal temperature of the barbecued food material and the linear distance from the heating device to the surface of the barbecued food material, so that whether the food material is mature or not is judged, and the external heating efficiency is controlled; according to different food materials and different tastes, an inner temperature threshold value of the food materials is automatically set to obtain a desired barbecue cooking degree, a low-pressure input mode realizes a higher barbecue temperature condition, the temperature rising time of the barbecue oven is shortened, the temperature rising speed of the barbecue oven is improved, it is guaranteed that oil and water in barbecued meat or food are locked, and high quality of barbecued products is achieved. And low-voltage input ensures the safety of a working environment, and more energy consumption is saved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a vertical rotary barbecue oven and its control method. Background Technology

[0002] In the food processing and catering equipment sector, the development of barbecue equipment has played a vital role in meeting people's diverse dietary needs. As people's living standards improve, their demands for the quality and taste of barbecued food are also increasing, leading to continuous improvements and enhancements in the performance and functionality of barbecue equipment. Advanced barbecue equipment can increase barbecue efficiency, ensure barbecue quality, and provide a better experience for both businesses and consumers, thus occupying an important position in the catering industry.

[0003] In traditional barbecue equipment, the following methods are commonly used to grill food. One method is to use a horizontal barbecue grill, where the food is placed on a horizontal rack and grilled by a heat source below. This method is common, relatively simple to operate, and suitable for large-scale grilling. Another method is charcoal grilling, which uses the high temperature of charcoal to directly sear the food, giving it a unique charcoal aroma. Some barbecue equipment uses gas heating, regulating the grilling temperature by controlling the gas flow. In addition, some barbecue equipment has a simple rotating device on the rack to ensure that the food is heated evenly.

[0004] However, traditional barbecue equipment has certain drawbacks. Horizontal barbecue grills often struggle to ensure even heating of all parts of the food, easily resulting in some parts being charred while others remain uncooked. While charcoal grilling offers a unique flavor, controlling the heat is difficult, and it generates smoke, causing environmental pollution. Gas-fired barbecue equipment lacks precise temperature control, failing to meet the demands for precise grilling. Existing barbecue equipment with rotating mechanisms lacks flexibility in its rotation and control, making it impossible to precisely adjust to the different characteristics of each ingredient.

[0005] Chinese patent document CN104522103B discloses a "vertical barbecue grill". The grill is located inside a casing, with corresponding left and right rows of skewer insertion slots on the front and rear panels. Heating tubes are evenly distributed inside the grill. The transmission device consists of a pair of sequentially meshing gear sets, arranged vertically in two rows at the top and U-shaped at the bottom. Each gear shaft is fixed to a gear set mounting bracket via bearings, and the mounting bracket is fixed to the rear of the casing. The front ends of the two vertically arranged gear shafts in the upper part of the gear set have central holes, each corresponding to a skewer insertion slot in both number and position. The above technical solution lacks targeted control for different sized ingredients. Existing methods using electric heating tubes and carbon fiber tubes to heat the barbecue grill cavity suffer from long heating times and slow heating. Summary of the Invention

[0006] This invention mainly solves the existing technical problems by providing a vertical rotating barbecue oven and control method. Through precise analysis of the barbecue ingredients and independent control of the variable speed motor of each rotating mechanism, it ensures precise control of each skewer of barbecue. The internal temperature threshold of the ingredients can be set according to different ingredients and different tastes to obtain the desired degree of barbecue doneness.

[0007] The above-mentioned technical problems of the present invention are mainly solved by the following technical solutions: A vertical rotating barbecue grill includes a control base and a barbecue cavity mounted on the control base. A heating device is vertically mounted in the center of the barbecue cavity. The front side plate of the barbecue cavity has several slots extending from both sides towards the center. The inner surface of the back side plate of the barbecue cavity has several rotating mechanisms corresponding to the extension ends of the slots. Barbecue skewers connected to the slots and rotating mechanisms are distributed on both sides of the heating device. The heating device is connected to the control system via a transformer. A data acquisition component is installed inside the barbecue cavity. The data acquisition component and the rotating mechanisms are connected to the control system. By adopting the above technical solution, the heating device is set in the center of the barbecue cavity, which can evenly heat the food on the barbecue skewers distributed on both sides. The setting of the slot and rotating mechanism facilitates the installation and rotation of the barbecue skewers, so that the food is heated evenly. The data acquisition component and the rotating mechanism are connected to the control system, which can accurately control the heating and rotation according to the acquired data, thereby improving the barbecue effect and efficiency. Stepless temperature control can be achieved through the inverter principle of the transformer. The transformer directly heats the heating wire to 800~900 degrees Celsius, compared with the ordinary electric heating tube heating only reaching 550~600 degrees Celsius. The temperature difference is two to three hundred degrees Celsius. The higher the temperature, the faster the heat from grilling can lock in the moisture and oil, ensuring that the grilled food is crispy on the outside and tender on the inside. The reason why the temperature can reach a relatively high level is mainly due to the use of low voltage input, directly applying a real-time safe voltage of less than 24 volts, which is more energy-efficient and safer than the existing 220 volts or 380 volts.

[0008] Preferably, the data acquisition component includes an infrared temperature sensor disposed on the upper surface inside the barbecue oven cavity, a distance sensor disposed inside the barbecue oven cavity, and an internal temperature sensor of the food disposed on the barbecue skewers. By adopting the above technical solution, the infrared temperature sensor can collect the surface temperature of the barbecued food, the distance sensor can collect the straight-line distance from the heating device to the surface of the barbecued food, and the internal temperature sensor of the food can collect the internal temperature of the barbecued food to determine whether it is cooked and control the external heating efficiency, preventing inconsistent cooking between the inside and outside of the food. The infrared temperature sensor is used to collect the surface temperature of the barbecued food, the distance sensor is used to collect the straight-line distance from the heating device to the surface of the barbecued food, and the internal temperature sensor of the food is used to collect the internal temperature of the barbecued food to determine whether it is cooked and control the external heating efficiency, preventing inconsistent cooking between the inside and outside of the food. By adopting the above technical solution, the infrared temperature sensor can collect the surface temperature of the barbecued food, the distance sensor can collect the straight-line distance from the heating device to the surface of the barbecued food, and the internal temperature sensor of the food can collect the internal temperature of the barbecued food, thereby determining whether the food is cooked and controlling the external heating efficiency, preventing inconsistent cooking between the inside and outside of the food.

[0009] Preferably, the slot extends from both sides towards the center at a downward angle, with the extended end of the slot aligned with the corresponding rotating mechanism at the same horizontal level. Each rotating mechanism is equipped with an independent variable-speed motor. By adopting the above technical solution, barbecue skewers can be placed through the downward-sloping slots extending from both sides towards the center, and the extended end of the slot is aligned with the rotating mechanism at the same horizontal level for easy installation. Each rotating mechanism is equipped with an independent variable-speed motor, ensuring precise control of each skewer. The variable-speed motor of each rotating mechanism is independently controlled, ensuring precise control of each skewer. By adopting the above technical solution, in a vertical rotating barbecue oven, the heating device is located in the center of the oven cavity, barbecue skewers are distributed on both sides of the heating device, the slots extend from both sides towards the center at a downward angle, the extended end of the slot is aligned with the corresponding rotating mechanism at the same horizontal level, and each rotating mechanism is equipped with an independent variable-speed motor and is independently controlled, ensuring precise control of each skewer.

[0010] Preferably, a water storage box is provided at the top of the barbecue oven cavity, and the material between the water storage box and the barbecue oven cavity is a material with good thermal conductivity. By adopting the above technical solution, a water storage box is provided at the top of the barbecue oven cavity, and the material between the water storage box and the barbecue oven cavity is a material with good thermal conductivity, so that the heat of the barbecue oven cavity can be used to heat the water in the water storage box, thereby achieving effective utilization of heat.

[0011] A control method for a vertical rotary barbecue grill includes the following steps: S1. Collecting parameters of the barbecue ingredients; S2. Setting the initial baking temperature and rotation speed according to the parameters of the barbecue ingredients; S3. Collecting changes in the parameters of the barbecue ingredients to adjust the baking temperature and rotation speed; S4. Collecting temperature changes to monitor the barbecue progress and setting a target state value for completion reminder.

[0012] By adopting the above technical solution, the parameters of the barbecue ingredients are collected, and the initial baking temperature and rotation speed are set accordingly. Then, the baking temperature and rotation speed are adjusted based on changes in the ingredient parameters. This allows for precise control of the barbecue process based on the actual condition of the ingredients. Monitoring the barbecue progress by collecting temperature changes and setting target state values ​​provides completion reminders, allowing users to know promptly when the barbecue is finished. Preferably, the barbecue ingredient parameters include the shape, volume, type, and marinating state of the barbecue ingredients. The initial baking temperature and rotation speed are set based on these parameters. By adopting the above technical solution, setting the initial baking temperature and rotation speed based on the shape, volume, type, and marinating state of the barbecue ingredients allows for precise grilling for different ingredients, improving the barbecue effect and quality.

[0013] Preferably, step S3 includes: collecting the shape of the food to be grilled, determining whether the shape of the food to be grilled is uniform, and then setting variable frequency rotation. Specifically, it involves determining whether the change in the straight-line distance ∆L of the food towards the heating device during rotation exceeds the distance difference threshold ∆0. If it does not exceed the threshold, the initial rotation speed V0 remains unchanged. If the change in the straight-line distance ∆L exceeds the distance difference threshold ∆0, the rotation speed is reduced by V_decrease = V0∆L / ∆0. If the change in the straight-line distance ∆L exceeds the distance difference threshold ∆0, the rotation speed is increased by V_increase = V0∆L / ∆0. By adopting the above technical solution, collecting the shape of the food to be grilled, determining its uniformity, and setting variable frequency rotation, the rotation speed can be dynamically adjusted according to the change in the straight-line distance of the food towards the heating device, making the food heated more evenly and improving the grilling effect.

[0014] Preferably, step S3 further includes collecting the surface and internal temperatures of the food to be grilled, setting an initial baking temperature T0, and determining whether the internal temperature change ∆T of the food meets the minimum heating rate threshold ∆low and the maximum heating rate threshold ∆high. If it does, the initial baking temperature T0 is maintained. If the internal temperature change ∆T of the food is lower than the minimum heating rate threshold ∆low, the baking temperature is reduced by T_decreased = T0∆low / ∆T. If the internal temperature change ∆T of the food is higher than the maximum heating rate threshold ∆high, the baking temperature is increased by T_increased = T0∆high / ∆T. By adopting the above technical solution, collecting the surface and internal temperatures of the food to be grilled, and dynamically adjusting the baking temperature based on the comparison results of the internal temperature change of the food with the minimum and maximum heating rate thresholds, the food can be heated more evenly during the grilling process, avoiding undercooked or burnt food due to improper temperature, thus improving the grilling quality.

[0015] Preferably, before baking at the initial baking temperature T0, preheating and maintaining a high temperature for moisture-locking baking is performed. By adopting the above technical solution, preheating and maintaining a high temperature for moisture-locking baking allows the surface of the food to heat up rapidly and lock in moisture, improving the grilled texture.

[0016] Preferably, in step S4, the internal temperature changes of the grilled food are collected, and different cooking temperature thresholds are set for different grilled foods. When the internal temperature of the grilled food reaches the cooking temperature threshold, it is determined that the grilling is complete, and a reminder is issued. By adopting the above technical solution, the internal temperature threshold of the food can be set according to different foods and different tastes. When the internal temperature of the grilled food reaches the set cooking temperature threshold, it is determined that the grilling is complete and a reminder is issued, thereby obtaining the desired degree of grilling doneness. The desired degree of grilling doneness can be obtained by setting the internal temperature threshold of the food according to different foods and different tastes.

[0017] The beneficial effects of this invention are: 1. The heating device is vertically positioned in the center of the barbecue cavity, with barbecue skewers distributed on both sides. Combined with the rotating mechanism, this ensures that the food is heated evenly, preventing some parts from burning while others remain uncooked.

[0018] 2. Various sensors in the data acquisition unit can collect the surface temperature, internal temperature, and straight-line distance from the heating device to the surface of the food being grilled. This allows them to determine whether the food is cooked and control the external heating efficiency, preventing inconsistent cooking inside and outside the food. They can also precisely adjust the baking temperature and rotation speed based on the collected parameters.

[0019] 3. Each rotating mechanism has an independently controlled variable speed motor, which ensures precise control of each skewer of grilling. It can set the internal temperature threshold of the ingredients according to different ingredients and different tastes to obtain the desired degree of grilling. Attached Figure Description

[0020] Figure 1 This is a schematic diagram illustrating the overall structure of the present invention.

[0021] Figure 2 This is a schematic diagram illustrating the structure of the present invention, showing the placement of skewers on a barbecue grill.

[0022] Figure 3 This is a flowchart of one aspect of the present invention.

[0023] In the diagram, 1 is the heating device, 2 is the rotating mechanism, 3 is the transformer, 4 is the infrared temperature sensor, 5 is the water storage box, and 6 is the control system. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this application will be further described in detail below through embodiments and in conjunction with the accompanying drawings. It should be understood that the specific embodiments described herein are only one preferred embodiment of this application and are only used to explain this application. They do not limit the scope of protection of this application. All other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0025] The technical solution of the present invention will be further described in detail below through embodiments and in conjunction with the accompanying drawings.

[0026] Example: A vertical rotary barbecue grill according to this example, such as Figure 1 , Figure 2 As shown, the device includes a control base and a barbecue oven cavity mounted on the control base. A heating device 1 is vertically mounted in the center of the barbecue oven cavity. The front side plate of the barbecue oven cavity has several slots extending from both sides towards the middle. The inner surface of the back side plate of the barbecue oven cavity has several rotating mechanisms 2 that correspond one-to-one with the extension ends of the slots. Barbecue skewers connected to the slots and rotating mechanisms 2 are distributed on both sides of the heating device 1. The heating device is connected to the control system 6 via a transformer 3. A data acquisition component is installed inside the barbecue oven cavity. The data acquisition component and the rotating mechanisms 2 are connected to the control system 6. Existing methods typically use electric heating elements and carbon fiber tubes for heating, requiring a 220V or 380V voltage input. After 10-12 minutes, the temperature reaches approximately 500-600 degrees Celsius. In this embodiment, a transformer is used to input 24V voltage to the heating element, controlling the temperature to 800-900 degrees Celsius in 3-4 minutes. This significantly increases the heating speed, effectively shortens the heating time, saves power consumption, and ensures safety due to the low-voltage input method.

[0027] The heating device is located in the center of the barbecue cavity, which can evenly heat the food on the skewers distributed on both sides. The slots and rotating mechanism make it easy to install and rotate the skewers, ensuring that the food is heated evenly. The data acquisition component and rotating mechanism are connected to the control system, which can accurately control the heating and rotation based on the collected data, improving the barbecue effect and efficiency. A timer is installed on the outer wall of the barbecue cavity. After the meat is placed in the barbecue cavity, the barbecue time can be precisely adjusted by 3 to 4 minutes at regular intervals. Food grilled with electric heating tubes is of relatively poor quality, and the final product does not meet the requirements for aroma. However, when the electric heating wire is heated to a high temperature of 800 to 900 degrees Celsius, it can quickly lock in the moisture of the meat. After the skin is crispy, the internal moisture and oil are locked in, resulting in food that is crispy on the outside and tender on the inside.

[0028] The data acquisition components include an infrared temperature sensor installed on the upper surface inside the barbecue oven cavity, a distance sensor installed inside the barbecue oven cavity, and an internal temperature sensor for the food on the barbecue skewers.

[0029] By adopting the above technical solution, the infrared temperature sensor can collect the surface temperature of the food being grilled, the distance sensor can collect the straight-line distance from the heating device to the surface of the food, and the internal temperature sensor can collect the internal temperature of the food to determine whether it is cooked and control the external heating efficiency, preventing uneven cooking inside and outside the food. During the grilling process, the initially red food transforms into crispy on the outside and tender on the inside grilled meat, providing a better visual and olfactory experience for passersby and enhancing their appetite. The infrared temperature sensor is used to collect the surface temperature of the food being grilled, the distance sensor is used to collect the straight-line distance from the heating device 1 to the surface of the food, and the internal temperature sensor is used to collect the internal temperature of the food to determine whether it is cooked and control the external heating efficiency, preventing uneven cooking inside and outside the food.

[0030] By adopting the above technical solution, the infrared temperature sensor can collect the surface temperature of the grilled food, the distance sensor can collect the straight-line distance from the heating device to the surface of the grilled food, and the internal temperature sensor of the food can collect the internal temperature of the grilled food. This allows us to determine whether the food is cooked and control the external heating efficiency to prevent inconsistent cooking inside and outside the food.

[0031] The slots extend from both sides towards the center at a downward angle, with the extended ends of the slots aligned with the corresponding rotating mechanism 2 at the same horizontal level. Each rotating mechanism 2 is equipped with an independent variable-speed motor. By adopting the above technical solution, barbecue skewers can be placed through the downward-sloping slots extending from both sides towards the center, and the extended ends of the slots are aligned with the rotating mechanism at the same horizontal level for easy installation. Each rotating mechanism has an independent variable-speed motor, ensuring precise control of each skewer. The variable-speed motor of each rotating mechanism 2 is independently controlled, ensuring precise control of each skewer. By adopting the above technical solution, in the vertical rotating barbecue oven, the heating device is located in the center of the oven cavity, the barbecue skewers are distributed on both sides of the heating device, the slots extend from both sides towards the center at a downward angle, the extended ends of the slots are aligned with the corresponding rotating mechanism at the same horizontal level, and each rotating mechanism has an independent variable-speed motor and is independently controlled, ensuring precise control of each skewer.

[0032] A water storage box 5 is provided at the top of the barbecue oven cavity, and the water storage box 5 is made of a heat-conducting material. By setting a water storage box at the top of the barbecue oven cavity and using a heat-conducting material between the water storage box and the barbecue oven cavity, the heat from the barbecue oven cavity can be used to heat the water in the water storage box, thus achieving efficient utilization of heat.

[0033] A control method for a vertical rotary barbecue grill, such as Figure 3As shown, it includes the following steps: S1. Collect parameters for the barbecue ingredients. These parameters include the shape, volume, type, and marinating condition of the ingredients. Based on these parameters, set the initial baking temperature and rotation speed. Setting the initial baking temperature and rotation speed according to the shape, volume, type, and marinating condition of the ingredients allows for precise grilling tailored to different conditions, improving the grilling effect and quality.

[0034] S2. Set the initial baking temperature and rotation speed according to the parameters of the barbecue ingredients.

[0035] S3. Collect data on changes in the parameters of the grilled ingredients to adjust the baking temperature and rotation speed. Collect data on the shape of the grilled ingredients to determine if their shape is uniform, and then set the variable frequency rotation accordingly. Specifically, determine if the change in the straight-line distance ∆L of the ingredients towards the heating device 1 exceeds the distance difference threshold ∆0 during rotation. If it does not exceed the threshold, maintain the initial rotation speed V0. If the change in the straight-line distance ∆L exceeds the threshold ∆0, decrease the rotation speed by V_decrease = V_0∆L / ∆0. If the change in the straight-line distance ∆L exceeds the threshold ∆0, increase the rotation speed by V_increase = V_0∆L / ∆0. Collecting data on the shape of the grilled ingredients, determining their uniformity, and setting the variable frequency rotation allows for dynamic adjustment of the rotation speed based on the change in the straight-line distance of the ingredients towards the heating device, resulting in more even heating and improved grilling performance.

[0036] The surface and internal temperatures of the grilled food are collected. An initial baking temperature T0 is set, and the change in internal temperature ∆T of the food is determined to meet the minimum and maximum heating rate thresholds ∆low and ∆high, respectively. If they do, the initial baking temperature T0 is maintained. If the change in internal temperature ∆T is lower than the minimum heating rate threshold ∆low, the baking temperature is reduced by Tdecrease = T0∆low / ∆T. If the change in internal temperature ∆T is higher than the maximum heating rate threshold ∆high, the baking temperature is increased by Tincrease = T0∆high / ∆T. By collecting the surface and internal temperatures of the grilled food and dynamically adjusting the baking temperature based on the comparison between the change in internal temperature and the minimum and maximum heating rate thresholds, the food can be heated more evenly during grilling, avoiding undercooked or burnt food due to improper temperature, thus improving the quality of the grilling.

[0037] S4. Collect temperature changes to monitor the grilling progress and set target status values ​​for completion reminders. Collect internal temperature changes of the grilled ingredients, set different cooking temperature thresholds for different ingredients, and determine that grilling is complete when the internal temperature of the grilled ingredients reaches the cooking temperature threshold, issuing a reminder. The internal temperature thresholds can be set according to different ingredients and flavors. When the internal temperature of the grilled ingredients reaches the set cooking temperature threshold, grilling is determined to be complete and a reminder is issued, thus obtaining the desired level of grilling doneness.

[0038] By collecting parameters of the barbecue ingredients and setting the initial baking temperature and rotation speed accordingly, and then adjusting the baking temperature and rotation speed based on changes in the ingredient parameters, the barbecue process can be precisely controlled according to the actual situation of the ingredients. By collecting temperature changes to monitor the barbecue progress and setting target status values ​​to provide completion reminders, users can know in a timely manner that the barbecue is finished.

[0039] Before baking at the initial baking temperature T0, preheat and maintain a high temperature for moisture retention baking. Preheating and maintaining a high temperature for moisture retention baking allows the food surface to heat up rapidly, locking in moisture and improving the grilled texture. This technique allows for rapid surface heating and moisture retention baking, enhancing the grilled flavor. The internal temperature threshold of the food can be set according to different ingredients and tastes to achieve the desired level of doneness. Example

[0040] This structure is a vertical barbecue grill. The heating device 1 is located in the middle and can achieve stepless temperature control through the inverter principle of transformer 3. The rotating mechanism 2 is located on both sides of the heating device. The rotating mechanism 2 can accommodate skewers of different shapes through a special clamp device. Combined with the infrared temperature sensor 4 on the top, the rotating speed and grilling temperature of the skewers are changed and adjusted in real time by collecting the surface temperature of the skewers. The time to finish is determined based on the time the skewers have been placed and the cumulative time of surface temperature during grilling. When the time requirement is reached, the prompt device is automatically triggered to save the time of human supervision. In addition, the water storage box 5 is located above the heating device and the rotating device. Through the physical principle of heat rising, heat can be effectively collected and the water in the storage box can be supplied to other water sources, making full use of energy conversion. The temperature, time and rotation functions described above are controlled by the control system 6. Example

[0041] The vertical rotary grill provided in this application includes a control base, a grill cavity, a heating device, a slot, a rotating mechanism, a transformer, a control system, and a data acquisition component. The grill cavity is mounted on the control base, the heating device is vertically positioned at the center of the grill cavity, the slot is located on the front side panel of the grill cavity, and the rotating mechanism is located on the inner surface of the rear side panel of the grill cavity. Grill skewers are connected to the slot and the rotating mechanism, and are distributed on both sides of the heating device. The heating device is connected to the control system via the transformer, and the data acquisition component and the rotating mechanism are also connected to the control system. This achieves precise control of the grilling process, ensuring even heating of the food. This is because the control system can precisely adjust the heating device and the rotating mechanism based on the data collected by the data acquisition component.

[0042] Specifically, the heating device includes resistance wire heating tubes and quartz heating tubes. Resistance wire heating tubes are typically made by winding high-temperature resistant resistance wire around an insulating tube. They have high heating efficiency and can quickly generate high temperatures. They can be replaced by ceramic heating tubes, which offer uniform heating and a long lifespan. Quartz heating tubes utilize the good light transmittance and high-temperature resistance of quartz glass. An internal heating wire generates heat when energized. They can also be replaced by carbon fiber heating tubes, which offer rapid heating and energy efficiency. Both resistance wire heating tubes and quartz heating tubes are connected to a transformer via high-temperature resistant wires. The transformer converts electrical energy into a suitable voltage and frequency to supply the heating device.

[0043] The slots include metal slots and plastic slots. Metal slots are generally made of stainless steel, which has high strength and corrosion resistance. Their shape extends from both sides towards the center at a downward angle, facilitating the placement and securing of barbecue skewers. Aluminum alloy slots can be used as an alternative, as they are lightweight and have good heat dissipation. Plastic slots are typically made of high-temperature resistant engineering plastics, such as polyetheretherketone (PEEK), which has good insulation and chemical stability. Phenolic plastic slots can also be used, as they are less expensive and have better mechanical properties. The slots are fixed to the front side panel of the barbecue grill cavity by welding or bolting.

[0044] The rotating mechanism consists of a variable-speed motor and transmission gears. The variable-speed motor is typically a stepper motor, capable of precisely controlling the rotation angle and speed. It can be replaced by a servo motor, which offers faster response and higher control precision. The transmission gears are made of metal, such as carbon steel, and transmit power through the meshing of their teeth. They can be replaced by plastic gears, which are quieter and less expensive. The output shaft of the variable-speed motor is connected to the transmission gears, driving them to rotate, which in turn rotates the barbecue skewers connected to the transmission gears.

[0045] The data acquisition components include an infrared temperature sensor, a distance sensor, and a food internal temperature sensor. The infrared temperature sensor typically uses a thermopile sensor, which can quickly and accurately acquire the surface temperature of the grilled food. It can be replaced by a thermistor temperature sensor, which has high sensitivity. The distance sensor is generally a laser distance sensor, which measures distance by emitting a laser and receiving the reflected light. It can be replaced by an ultrasonic distance sensor, which is unaffected by light. The food internal temperature sensor typically uses a thermocouple sensor, which can penetrate deep into the food to measure temperature. It can be replaced by a fiber optic temperature sensor, which has strong anti-interference capabilities. The infrared temperature sensor is bolted to the upper surface inside the grill cavity. The distance sensor is installed in a suitable position inside the grill cavity. The food internal temperature sensor is fixed to the grill skewers using special clips.

[0046] The combined logic of these secondary features is as follows: the heating device provides the heat required for grilling, the slots and rotating mechanism are used to fix and rotate the grill skewers, the data acquisition components collect various data in real time during the grilling process, and the control system precisely controls the heating device and rotating mechanism based on the collected data, thereby achieving precise control of the grilling process. In domestic applications, the grill can be used for grilling skewers, while in foreign applications, it can be used for Brazilian barbecue and grilling large skewers. In practice, different sizes of grilled meat can be appropriately adjusted according to different grilling methods.

[0047] Specifically, transformers include sinusoidal transformers and square wave transformers. Sinusoidal transformers output waveforms close to a sine wave, causing less damage to electrical equipment. They can be replaced by modified sinusoidal transformers, which are less expensive. Square wave transformers output square waves; they are simple in structure and low in cost. They can also be replaced by triangular wave transformers, which have advantages in certain applications. Transformers are connected to the control system via wires, receiving commands from the control system and adjusting the output voltage and frequency.

[0048] The control system includes a microcontroller and a control circuit board. The microcontroller is typically an 8-bit or 16-bit microcontroller, characterized by its small size, low power consumption, and powerful functionality. It can be replaced by a programmable logic controller (PLC), which offers high reliability and easy programming. The control circuit board integrates various electronic components, such as resistors, capacitors, and diodes, for signal processing and transmission. The microcontroller is soldered onto the control circuit board, which is connected to the transformer, data acquisition components, and rotating mechanism via wires. The combined logic of these secondary features is as follows: the transformer converts electrical energy into a suitable form to supply the heating device; the control system manages and controls the transformer, data acquisition components, and rotating mechanism; and based on the data acquired by the data acquisition components, it adjusts the heating power of the heating device and the rotation speed of the rotating mechanism to achieve the optimal grilling effect.

[0049] The implementation principle of this embodiment is as follows: This vertical rotary barbecue grill collects data such as the surface temperature, distance, and internal temperature of the food being grilled in real time through a data acquisition component, and transmits this data to the control system. Based on the collected data, the control system adjusts the heating power of the heating device via a transformer, while simultaneously controlling the rotation speed of the rotating mechanism to ensure even heating of the food and prevent localized scorching or undercooking. Compared to traditional barbecue equipment, this grill can precisely control the grilling process, improving the quality and efficiency of grilling and meeting people's demand for high-quality barbecue. Example

[0050] The difference between this embodiment and the previous embodiment is that the data acquisition component includes an infrared temperature sensor disposed on the upper surface inside the barbecue oven cavity, a distance sensor disposed inside the barbecue oven cavity, and an internal temperature sensor of the food disposed on the barbecue skewers. The infrared temperature sensor is used to collect the surface temperature of the barbecued food, the distance sensor is used to collect the straight-line distance from the heating device to the surface of the barbecued food, and the internal temperature sensor of the food is used to collect the internal temperature of the barbecued food to determine whether it is cooked and to control the external heating efficiency to prevent inconsistent cooking of the food inside and outside.

[0051] The implementation principle of this embodiment is as follows: by using multiple sensors to comprehensively monitor the surface temperature, distance, and internal temperature of the grilled food, the control system can more accurately control the heating power of the heating device and the rotation speed of the rotating mechanism based on this data, effectively avoiding the problem of inconsistent cooking inside and outside of the food, and further improving the quality of grilling.

[0052] The difference between this embodiment and the previous embodiment is that the slot extends from both sides towards the middle at a downward angle, and the end of the slot extension is on the same horizontal line as the corresponding rotating mechanism. Each rotating mechanism is equipped with an independent speed-changing motor. The speed-changing motor of each rotating mechanism is independently controlled to ensure precise control of each skewer of grilled food.

[0053] The implementation principle of this embodiment is as follows: the special design of the slot facilitates the placement and fixing of barbecue skewers, and the independent variable speed motor of each rotating mechanism can independently control its rotation speed and angle according to the characteristics of the ingredients on different barbecue skewers, realizing precise control of each barbecue skewer and meeting the barbecue needs of different ingredients.

[0054] The water in the water tank can absorb some of the heat generated during grilling, thus cooling the food. At the same time, the heat is transferred to the inside of the grill cavity through a heat-conducting material, increasing the humidity inside the grill cavity, preventing the food from drying out too much, and improving the taste of the grilled food. Example

[0055] The control method for the vertical rotary grill provided in this application includes the following steps: S1. Collect parameters of the grilled ingredients. Using devices such as infrared temperature sensors, distance sensors, and internal temperature sensors, parameters such as the shape, volume, type, and marinating status of the grilled ingredients are collected. S2. Set the initial baking temperature and rotation speed based on the grilled ingredient parameters. The control system sets an appropriate initial baking temperature and rotation speed based on the collected grilled ingredient parameters and a preset algorithm. For example, for larger ingredients, the initial baking temperature can be appropriately increased and the rotation speed decreased; for marinated ingredients, the initial baking temperature can be appropriately decreased.

[0056] S3. Collect data on changes in the parameters of the grilled ingredients to adjust the baking temperature and rotation speed. On one hand, collect data on the shape of the grilled ingredients to determine if their shape is uniform, thereby setting the variable frequency rotation. Specifically, determine if the change in the straight-line distance ∆L of the ingredients towards the heating device during rotation exceeds the distance difference threshold ∆0. If it does not exceed this threshold, maintain the initial rotation speed V0. If the change in the straight-line distance ∆L exceeds the distance difference threshold ∆0, decrease the rotation speed by V_decrease = V_0∆L / ∆0. If the change in the straight-line distance ∆L exceeds the distance difference threshold ∆0, increase the rotation speed by V_increase = V_0∆L / ∆0. On the other hand, the surface and internal temperatures of the food to be grilled are collected, and an initial baking temperature T0 is set. It is then determined whether the change in internal temperature ∆T of the food to be grilled meets the minimum heating rate threshold ∆low and the maximum heating rate threshold ∆high. If they do, the initial baking temperature T0 is maintained. If the change in internal temperature ∆T of the food to be grilled is lower than the minimum heating rate threshold ∆low, the baking temperature is reduced by T_decreased = T0∆low / ∆T. If the change in internal temperature ∆T of the food to be grilled is higher than the maximum heating rate threshold ∆high, the baking temperature is increased by T_increased = T0∆high / ∆T.

[0057] S4. Collect temperature changes to monitor the grilling progress and set target status values ​​for completion reminders. Collect internal temperature changes of the grilled food, set different cooking temperature thresholds for different grilled foods, and determine that grilling is complete when the internal temperature of the grilled food reaches the cooking temperature threshold, and issue a reminder.

[0058] The implementation principle of this embodiment is as follows: This control method dynamically adjusts the baking temperature and rotation speed by collecting real-time parameters and changes in the grilling ingredients, achieving precise control of the grilling process. Simultaneously, by setting different cooking temperature thresholds for different ingredients, it can accurately determine whether grilling is complete and issue a reminder, improving the efficiency and quality of grilling and meeting the personalized grilling needs of different users.

[0059] The specific embodiments described herein are merely illustrative examples illustrating the spirit of the invention. The above embodiments only express several implementation methods of this application, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of protection of this application. It should be noted that those skilled in the art to which this application pertains can make various modifications or additions to the described specific embodiments or use similar methods to replace them, but without departing from the spirit of this application or exceeding the scope defined by the appended claims. For those skilled in the art, multiple variations and improvements can be made without departing from the concept of this application. Therefore, the scope of protection of this application should be determined by the appended claims.

Claims

1. A vertical rotary barbecue grill, comprising a control base and a barbecue cavity disposed on the control base, characterized in that, A heating device (1) is vertically installed in the center of the barbecue oven cavity. Several slots extending from both sides to the middle are provided on the front side plate of the barbecue oven cavity from top to bottom. Several rotating mechanisms (2) corresponding to the extension ends of the slots are provided on the inner surface of the back side plate of the barbecue oven cavity. Barbecue skewers connected to the slots and rotating mechanisms (2) are distributed on both sides of the heating device (1). The heating device is connected to the control system (6) through a transformer (3). A collection component is provided inside the barbecue oven cavity. The collection component and the rotating mechanism (2) are connected to the control system (6).

2. A vertical rotary barbecue grill according to claim 1, characterized in that, The data acquisition components include an infrared temperature sensor installed on the upper surface inside the barbecue oven cavity, a distance sensor installed inside the barbecue oven cavity, and an internal temperature sensor for the food on the barbecue skewers.

3. A vertical rotary barbecue grill according to claim 1, characterized in that, The card slot extends from both sides toward the middle and is tilted downwards. The end of the card slot extension is on the same horizontal line as the corresponding rotating mechanism (2). Each rotating mechanism (2) is equipped with an independent variable speed motor.

4. A vertical rotary barbecue grill according to claim 1, characterized in that, The top of the barbecue oven cavity is provided with a water storage box (5), and the water storage box (5) and the barbecue oven cavity are made of a material with good heat conduction.

5. A control method for a vertical rotary barbecue grill, characterized in that, Includes the following steps: S1. Collect parameters of barbecue ingredients; S2. Set the initial baking temperature and rotation speed according to the parameters of the barbecue ingredients; S3. Collect changes in the parameters of the barbecue ingredients to adjust the baking temperature and rotation speed; S4. Collect temperature changes to monitor the grilling progress and set target status values ​​to provide completion reminders.

6. A vertical rotary barbecue grill and control method according to claim 5, characterized in that, The parameters of the barbecue ingredients include the shape, volume, type and marinating state of the barbecue ingredients, and the initial baking temperature and rotation speed are set according to the parameters of the barbecue ingredients.

7. A vertical rotary barbecue grill and control method according to claim 5, characterized in that, Step S3 includes collecting the shape of the barbecue ingredients, determining whether the shape of the barbecue ingredients is uniform, and setting variable frequency rotation, that is, determining whether the change in the straight distance ∆L of the ingredients toward the heating device (1) during the rotation of the barbecue ingredients exceeds the distance difference threshold ∆0. If it does not exceed the threshold, the initial rotation speed V0 is kept unchanged. If the change in the straight distance ∆L exceeds the distance difference threshold ∆0, the rotation speed is reduced by V decrease = V0∆L / ∆0. If the change in the straight distance ∆L exceeds the distance difference threshold ∆0, the rotation speed is increased by V increase = V0∆L / ∆0.

8. A vertical rotary barbecue grill and control method according to claim 5, characterized in that, Step S3 further includes collecting the surface temperature and internal temperature of the food to be grilled, setting an initial baking temperature T0, and determining whether the change in internal temperature ∆T of the food to be grilled meets the minimum heating rate threshold ∆low and the maximum heating rate threshold ∆high. If they meet, the initial baking temperature T0 is maintained. If the change in internal temperature ∆T of the food to be grilled is lower than the minimum heating rate threshold ∆low, the baking temperature is reduced by T_decreased = T0∆low / ∆T. If the change in internal temperature ∆T of the food to be grilled is higher than the maximum heating rate threshold ∆high, the baking temperature is increased by T_increased = T0∆high / ∆T.

9. A vertical rotary barbecue grill and its control method according to claim 5, 7, or 8, characterized in that, Before baking at the initial baking temperature T0, the material is preheated and kept at a high temperature for moisture retention baking.

10. A vertical rotary barbecue grill and its control method according to claim 5, 7, or 8, characterized in that, In step S4, the internal temperature change of the barbecue ingredients is collected, and different cooking temperature thresholds are set for different barbecue ingredients. When the internal temperature of the barbecue ingredients reaches the cooking temperature threshold, the barbecue is considered complete and a reminder is issued.

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