Smokeless barbecue system

Abstract

The present invention relates to a cooking utensil (10) including a housing (11) having a top opening (12), a grill grid (13) disposed within the top opening (12) of the housing (11), a heating assembly (14) including at least one heating element (15) disposed within the housing (11), the heating element (15) being connectable to an energy source, and a cooling system (16) connected to the grill grid (13) for cooling the grill grid (13).

Description

[Technical field]

[0001] The present invention relates to a cooking appliance primarily for use as a smokeless barbecue system. [Background technology]

[0002] The main application of the present invention is for cooking grills, in particular for preventing smoke generation during the barbecue process, for maximum flexibility in using different types of energy sources and for diversifying the mobility of the cooking appliance. A secondary application of the present invention is for hotpot and frying cooking. Summary of the Invention [Problem to be solved by the invention]

[0003] The various types of cooking grills currently available on the market either produce smoke or are not optimized for indoor use. Depending on the type of energy source used, exhaust gases such as carbon monoxide (CO) create significant technical, economic, and legal barriers for users to obtain permission to use these cooking grills indoors. These barriers are even more severe when the grill produces smoke. Furthermore, existing cooking grills are limited to either indoor or outdoor use.

[0004] SUMMARY OF THE PRESENT EMBODIMENT It is an object of the present invention to provide a cooking appliance, and in particular a barbecue grill, which overcomes the problems and drawbacks of conventional grills as discussed above. [Means for solving the problem]

[0005] The cookware of the present invention is defined in the appended claims.

[0006] Thus, the present invention provides A housing having an opening at the top; a grill grid disposed in the top opening of the housing; a heating assembly disposed within the housing and including at least one heating element, the heating element being connectable to an energy source; and a cooling system for cooling said grill grid; This invention relates to cookware, including cookware.

[0007] In some embodiments, the cooling system is an external cooling system connected to the grill grid, while in other embodiments, the cooling system is an integral part of the grill grid.

[0008] In one embodiment, the heating assembly includes two heating elements disposed laterally below the grill grid.

[0009] In one embodiment, the heating element comprises a rechargeable battery housed within the housing and / or an electric heater connectable to an external power grid. In this case, the electric heater may include a fiber carbon heater.

[0010] In one embodiment, the heating element includes a gas heater connectable to a gas source selected from an internal gas cartridge removably housed within the housing, an external gas tank, or a fixedly mounted gas line.

[0011] In one embodiment, the grill grid includes a hollow tube assembly connectable to a cooling system including a source of cooling fluid.

[0012] The hollow tube assembly may include substantially parallel hollow tubes extending between a first water tank disposed on one side of the grill grid and a second water tank disposed on an opposite side of the grill grid, the water tank being an integral part of the grill grid and may define an internal cooling system.

[0013] In particular, the hollow tube assembly may include a serpentine hollow tube.

[0014] The source of cooling fluid may include a water cell or water storage device located within the cooling circuit, in which case the cooling circuit may include a radiator.

[0015] In some embodiments, the water cell or reservoir is pressurizable.

[0016] In an embodiment, the cooling circuit may include a supply pump selected from an electric pump or a hydraulic pump, in particular a water hammer pump or a hydraulic pump operated with compressed air.

[0017] The substantially parallel hollow tubes may be configured as a first tube rising from the first (or bottom) water tank to the second (or top) water tank, and at least two second tubes extending horizontally between the first (or bottom) water tank and the second (or top) water tank.

[0018] Preferably, the first tube has a smaller inner diameter than the second tube.

[0019] In some embodiments, the first tube can include a grease stopper on its periphery.

[0020] In one embodiment, a grease stopper may alternatively or additionally be located at the bottom edge of said first (or bottom) water reservoir.

[0021] In some embodiments, the first and second tanks may include a vapor outlet.

[0022] The steam outlet may include a steam pipe that is connected to a downwardly extending steam duct.

[0023] The cooking appliance of the present invention may further include a water tray disposed within the housing below the grill grid.

[0024] In some embodiments of the cookware of the present invention, the grill grid is removable.

[0025] The present invention also relates to a set comprising a cooking utensil with a removable grill grid as defined above, a hot pot holder and a bread tray, wherein said grill grid, said hot pot holder and said bread tray are interchangeably positionable in the upper opening of said housing.

[0026] The cooking appliance of the present invention is mainly used as a smokeless barbecue system. This smokeless barbecue system is composed of three main modules: · two grill burners each positioned laterally below said grill grid to provide heat for cooking; A grill grid to support barbecue food, where the barbecue food area of ​​the grill grid does not overlap with the grill burners; A passive or preferably active cooling system to cool the grill grid to prevent the barbecued food from burning and producing smoke. Passive cooling is achieved by omitting the active cooling system and using a grill grid with self-sufficient passive cooling capacity.

[0027] The grill burners, grill grids, and active cooling system can be configured in a variety of ways to allow maximum freedom in energy source utilization and mobility. The configurations provided herein are only preferred, while other configurations can be constructed based on the general nature of the configurations described herein.

[0028] Instead of using a grill grid, a hot pot holder or pan can be placed in place of the grill grid to turn the smokeless barbecue system into either a hot pot cooking system or a frying pan cooking system. These two additional uses are secondary properties of this smokeless barbecue system.

[0029] This smokeless barbecue system is designed to be placed on top of a table or integrated into the table top. Effect of the Invention

[0030] The present invention achieves the following objectives:

[0031] A truly smokeless and healthy BBQ experience: Traditional barbecue grills produce smoke that comes from the burnt food and contains carcinogenic polycyclic aromatic hydrocarbons (PAHs). The present invention features truly smokeless capabilities regardless of the configuration of the main modules. This smokeless, gentle barbecue method also does not overly dehydrate food, preserving nutrients.

[0032] Use of various energy forms: The present invention employs both fossil energy carriers and energy carriers converted from renewable energies. Furthermore, it is possible to use electricity as a heat source.

[0033] In addition to the currently common fossil energy sources, charcoal, natural gas (NG), liquefied petroleum gas (LPG), and gas from cartridges, the present invention also considers the future energy carrier converted from renewable energy, hydrogen (green / blue). Gas cartridges can be filled with butane and propane, or hydrogen. These fossil energy carriers and hydrogen generate carbon monoxide (CO), while the use of electricity does not generate CO, so electricity is the preferred energy option for indoor use of the smokeless barbecue system.

[0034] Flexible Mobility: The present invention allows the barbecue grill to be used outdoors or indoors, and depending on the configuration applied, the barbecue grill can be used for versatile purposes both outdoors and indoors. However, the most preferred configuration of the smokeless barbecue system to achieve maximum mobility indoors and outdoors is as follows: Passive cooling of grill grids in combination with gas cartridges or gas cylinders. Active cooling of the grill grid with an air compressor in combination with gas cartridges or gas cylinders. Active cooling of the grill grid with a water hammer pump in combination with a gas cartridge or gas cylinder. · Self-sufficient cooling of the grill grid without the need for an external power source using a self-circulating water-cooled grill grid in combination with a gas cartridge or gas cylinder.

[0035] With the right smokeless indoor barbecue system, you can enjoy a year-round barbecue experience: Barbecues are usually limited to outdoor, good weather conditions. This is especially true in areas with four-season climates or in colder regions of the globe. Therefore, the barbecue season is usually limited to certain months of the year. Certain configurations of the smokeless barbecue system allow barbecuing indoors even during rainy, cold or snowy seasons. In the case of a configuration that features both outdoor and indoor use, the smokeless barbecue system can be used outdoors during good weather seasons and indoors during cold or snowy seasons. This will allow for a perfect Christmas barbecue event with family and friends.

[0036] Reducing the overall cost of safety infrastructure and making it easier to obtain indoor operating permits, especially for indoor dining establishments: For indoor use of a single grill, government safety requirements, installation costs, and total cost of ownership are easily manageable. However, for indoor use of multiple grills in a food and beverage establishment, the effort and cost involved in building a technical safety infrastructure is a huge challenge for any business owner, even if smokeless grills are used. When fossil energy and toxic exhaust gases such as carbon monoxide (CO) are involved in the barbecue process, very strict safety regulations must be adhered to in order to obtain a business license from the local government. Using traditional smoke-producing grills to provide indoor barbecue to customers is very costly for business owners. In certain buildings such as shopping malls, or in certain cities, even the use of fossil energy for barbecue grills indoors is prohibited.

[0037] Food and beverage establishment owners can easily avoid the huge technology costs of complying with these government safety requirements by adopting the following preferred configurations for smokeless barbecue systems: Passive cooling of grill grids in combination with electric grill burners. Active cooling of the grill grid with an air compressor in combination with the electric grill burners. Active cooling of the grill grid with a water hammer pump in combination with electric grill burners. Self-circulating water-cooled grill grid in combination with electric grill burners provides self-sufficient cooling of the grill grid without the need for an external power source.

[0038] Sustainable and eco-friendly BBQ grill: Firstly, the smokeless grilling process of the Smokeless Barbecue System does not pollute the environment with harmful fumes. Secondly, it eliminates the need for resources for safety infrastructure required for the installation of fossil energy supplies and the emission of smoke and toxic exhaust gases, which in itself already contributes to environmental friendliness. Moreover, it also means that no energy is required for the operation of said safety infrastructure, resulting in energy savings and a further contribution to environmental friendliness.

[0039] Use as a cookware for smokeless barbecue systems, hotpot cooking and frying pan cooking: In addition to indoor barbecues, hotpot cooking has become popular around the world, and private homes and dining establishments typically invest in two types of cooking equipment for both purposes.

[0040] Instead of using a grill grid, the smokeless barbecue system can be converted into a hot pot cooking system by placing a hot pot holder where the grill grid would be installed.

[0041] Similarly, a smokeless barbecue system can easily be converted into a frying pan cooking system by using a frying pan instead of a grill grid.

[0042] Users only need to invest in one smokeless barbecue system for three different uses: barbecue, hotpot cooking, and frying pan cooking.

[0043] The invention will now be described in more detail with reference to preferred embodiments thereof as illustrated in the accompanying drawings. [Brief description of the drawings]

[0044] In the drawings: [Figure 1] FIG. 1 shows a perspective view of a smokeless barbecue system according to one embodiment of the present invention. [Diagram 2] FIG. 2 shows a cross-sectional view taken along line II-II in FIG. [Diagram 3] FIG. 3 shows a modified version of the barbecue system of FIG. 1, adapted for hotpot cooking. [Figure 4] FIG. 4 shows a modification of the barbecue system of FIG. 1 adapted for frying cooking purposes. [Diagram 5] FIG. 5 illustrates an embodiment of a passive cooling grill grid in accordance with an embodiment of the present invention. [Figure 6] FIG. 6 shows a cross-sectional view taken along line VI-VI in FIG. [Figure 7]FIG. 7 shows a water cell for the grill grid of FIG. [Figure 8] FIG. 8 shows another water cell for the grill grid of FIG. [Figure 9] FIG. 9 shows another grill grid with a connection to an active cooling system. [Figure 10] FIG. 10 shows yet another grill grid with a connection to an active cooling system. [Figure 11] FIG. 11 shows a cross-sectional view of the grill grid of FIG. 10 taken along line XI-XI of FIG. [Figure 12] FIG. 12 shows a first embodiment of an active cooling system for a grill grid, with a hydraulic pump and a fan, according to the invention. [Figure 13] FIG. 13 shows another embodiment of an active cooling system for a grill grid according to the invention with a hydraulic pump, no fan and with a cooling tank for the water reservoir. [Figure 14] FIG. 14 shows yet another embodiment of an active cooling system for a grill grid according to the invention, with a hydraulic pump, without a fan and with a cooling tank for the radiator and water reservoir. [Figure 15] FIG. 15 shows a further embodiment of an active cooling system for a grill grid according to the invention, pneumatically operated and provided with a fan. [Figure 16] FIG. 16 shows a similar embodiment to the active cooling system of FIG. 15, but without the fan. [Figure 17] FIG. 17 shows yet another variation of the active cooling system of FIG. 15, including a cooling tank for the radiator. [Figure 18] FIG. 18 shows yet another variation of the active cooling system of FIG. 15 using air pressure, with a cooling tank for the radiator and water reservoir. [Figure 19] FIG. 19 shows yet another variation of the active cooling system of FIG. 15 using air pressure, with a cooling tank for the water reservoir and with a radiator. [Figure 20]FIG. 20 shows yet another variation of the active cooling system of FIG. 15 using air pressure, including a cooling basin for the water reservoir and no radiator. [Figure 21] FIG. 21 shows a smokeless barbecue system according to yet another embodiment of the present invention, using a self-circulating gravity grill grid. [Figure 22] FIG. 22 shows a cross-sectional view of the gravity grill grid taken along line XXII-XXII of FIG. [Diagram 23] FIG. 23 shows a cross-section similar to FIG. 22, but including steam pipes and steam ducts. [Figure 24] FIG. 24 illustrates a further embodiment of the invention using a self-circulating gravity grill grid. [Diagram 25] FIG. 25 shows a side view of the self-circulating gravity grill grid of FIG. 24 with a water level indicator window. [Figure 26] FIG. 26 shows a side cross-sectional view of the self-circulating gravity grill grid of FIG. 24 taken along line XXVI-XXVI. [Figure 27] FIG. 27 shows a view similar to the embodiment of FIG. 23 of a smokeless barbecue system according to yet another embodiment of the invention using the self-circulating gravity grill grid of FIGS. 24 to 26, showing the ends of the steam pipe, steam duct and grease stopper at the bottom of the bottom water tank. [Figure 28] FIG. 28 shows a perspective view of yet another embodiment of a smokeless barbecue system according to the present invention having a water refill system for the water tray, similar to the embodiment of FIG. 1.

[0045] Throughout the drawings, identical or similar elements, or elements with similar functionality, are designated with the same reference numerals. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0046] Figures 1 and 2 show perspective views of a cooking appliance 10 functioning as a smokeless barbecue system according to an embodiment of the present invention. The cooking appliance 10 includes a housing 11 having a top opening 12; a grill grid 13 disposed at the top opening 12 of the housing 11; a heating assembly 14 including two heating elements 15 disposed within the housing 11, the heating elements being connectable to an energy source not shown in the drawings; a cooling system 16 is connected to the grill grid 13 for cooling the grill grid 13. The perspective view in Figure 1 and the cross-sectional view in Figure 2 show the basic functions of the smokeless barbecue system 10. Two grill burners 15 generate heat for food 17 placed on the grill grid 13 to be barbecued. A passive or active cooling system 16 circulates water inside the grill grid 13 to cool it (different types of active cooling systems are described below).

[0047] Smokelessness is mainly derived from two technical implementations:

[0048] First, the two grill burners 15 are each disposed laterally below the grill grid 13, but the grilling area of ​​the grill grid 13 does not overlap with the grill burners 15. Food residues / grease 18 that fall from the grill grid 13 fall into the water tray 19 without being burned by the grill burners 15 and generating smoke. To guide the food residues / grease 18 to fall more towards the center of the water tray 19 instead of splashing towards the edges of the grill grid 13, the grill grid 13 has a symmetrical downward slope from the two edges of the grill grid 13, forming a V-shape, as can be best seen in the cross-sectional view of FIG.

[0049] Secondly, the grill grid 13 is cooled to a temperature below the temperature at which the food 17 burns, so no smoke is produced.

[0050] While an active cooling system 16 is not required, passive cooling of the grill grid 13 can be achieved instead of active cooling, for example by using a twin tank grill grid as shown in FIG.

[0051] The water tray 19 can be removed or slid in from the housing 11 through the water tray opening 20. The water tray 19 is 3 / 4 filled with water to collect and cool food residues / grease 18 that fall from the grill grid 13. Setting of operating parameters such as power output and cooling strength can be done in the control panel 21 section.

[0052] Figure 3 shows a modification of the barbecue system of Figure 1 for hot pot cooking. For hot pot cooking, a hot pot holder 22 can be placed instead of the grill grid 13 to hold a hot pot 23, thereby converting the smokeless barbecue system into a hot pot cooking system.

[0053] Figure 4 shows a variation of the barbecue system of Figure 1 adapted for frying cooking applications. Similarly, the smokeless barbecue system can be easily converted into a frying cooking system by using the frying pan 24 of Figure 4 instead of the grill grid 13. The frying pan 24 has a centrally symmetrical slope and holes to allow the grease 18 to fall into the water tray 24.

[0054] Users only need to invest in one smokeless barbecue system for three different uses: barbecue, hotpot cooking, and frying pan cooking.

[0055] The form of energy used affects mobility and what is recommended for use in food and beverage establishments.

[0056] Table 1 summarizes the various forms of energy and the areas in which they are recommended for use in different embodiments of the present invention.

[0057] TIFF2025513956000002.tif93170

[0058] The present invention uses both fossil energy carriers and energy carriers converted from renewable energy. In addition, it is possible to use electrical energy as a heat source. In addition to the currently common fossil energy sources of charcoal, natural gas (NG), liquefied petroleum gas (LPG), and gas cartridges, the present invention also considers hydrogen (green / blue), a future energy carrier converted from renewable energy. The gas cartridges can be filled with butane, propane, or hydrogen. These fossil energy carriers and hydrogen generate carbon monoxide (CO), but the use of electrical energy does not generate CO, making it the most preferred energy option for indoor use of the smokeless barbecue system.

[0059] An embodiment of a grill grid 13 using a water cell is described below in connection with Figures 5 to 11.

[0060] The preferred grill grid configurations and the areas where they are recommended for use are summarized in Table 2 below.

[0061] TIFF2025513956000003.tif85170

[0062] Figure 5 shows an embodiment of a passively cooled grill grid in accordance with one embodiment of the present invention, and Figure 6 is a cross-sectional view of the embodiment of Figure 5 taken along line VI-VI of Figure 5.

[0063] There are two different preferred types of twin tank grill grid 13, a non-ported type shown in FIG. 5 and a ported type shown in FIG. 9. Both types can be connected to a water battery, e.g. as shown in FIG. 7, to replenish the twin water tanks 25 with water that evaporates during the barbecue process. Passive and active cooling is achieved by cooling a number of tubes 26 with water. Passive cooling means that water is exchanged between the twin water tanks 25 and the tubes 26 during the barbecue process. Please note that no literal circulation occurs between the tubes and the twin water tanks.

[0064] FIG. 5 shows a twin tank grill grid for passive cooling. This is a self-sufficient cooling system in terms of autonomous cooling, since it does not require any external power or equipment to cool the tubes 26 of the grill grid, preventing the barbecue food from burning and producing smoke. The twin water tanks 25 are connected at equal intervals by a number of tubes 26, so that water can be exchanged between the twin water tanks 25 and the tubes 26, thereby cooling the water in the tubes 26. The tubes 26 are symmetrically inclined downwards (V-shaped tubes) to guide the grease to flow towards the center of the grill grid. To use the twin tank grill grid 13, the twin water tanks 25 need to be filled with water up to a certain water level. For this purpose, one of the two caps 27 is opened as a water inlet. The cap 27 is closed before using the grill grid. During the barbecue process, water boils inside the tubes 26, generating steam, which flows into each of the twin water tanks 25. The steam collected above the water level in the twin water tanks 25 is discharged through valves or holes 29 evenly distributed in a large pipe 28 connecting the upper spaces of the twin water tanks 25. This steam discharge has three important physical effects: first, it relieves the overpressure in the grill grid; second, it cools the grill grid; and third, it reduces the amount of water in the grill grid. Thus, after a certain grilling time, the water in the twin tank grill grid is used up and needs to be replaced by another grill grid filled with water. Otherwise, the grill grid with the water exhausted cannot be cooled, which will result in smoke.

[0065] Alternatively, a water battery 30 or 31 as shown in Figures 7 and 8, respectively, can be connected to one or both of the twin water tanks 25 by opening the cap 27 and inserting the connector 32 of the water battery 30 or 31 onto the twin water tanks 25. The connector 32 is provided with an adjustment screw to allow the water flow rate to be adjusted.

[0066] FIG. 7 shows a water cell 30 with caps 33 for the water inlet and outlet, a valve / hole 34 for equalizing air pressure inside and outside the water cell, and a connector 32 with an adjustment screw to adjust the water drainage rate.

[0067] 8 shows a water cell 31 using compressed air. After filling the water cell 31 with water to a predetermined water level and closing the cap 33 again, the air inside the water cell 31 can be filled with compressed air by an external air compressor via a valve 35. If necessary, increasing the air pressure inside the water cell allows for a faster drainage speed of the water at the connector 32.

[0068] Figure 9 shows another grill grid with a connection to an active cooling system. Figure 9 shows a twin-tank grill grid with ports for active cooling. Due to manufacturing variations in the twin-tank grill grid and stochastic heating behavior in the tubes, impulsive peaks of steam expansion can occur, which lead to harmless implosions inside the twin-tank grill grid. The implosions are harmless, but they cause noise, an increase in the amount of steam emitted, and psychological fear for the user. To solve this problem, the water inside the tube 26 must be cooled faster than the time required to be converted to steam by the constant heat emitted by the grill burners (number 15 in Figures 1-4). The solution is to circulate the water inside the tube 26 so that it does not have enough time to be converted to steam, and to cool the water before it is returned to the tube 26. Figure 9 shows the solution, where ports 36, 37 of the grill grid 13 are connected to the active cooling system. The active cooling system cools the water coming out of one twin water tank 25 through the outlet, male port 36 and returns the cooled water to the other twin water tank through the inlet, female port 37. This process results in a continuous circulation of the cooling water inside the tubes 26. An additional advantage of this active cooling system is the storage of water, which allows the water used up in the grill grid to be replenished, thus eliminating the need for additional water batteries. Furthermore, the tubes 26 have a symmetrical downward slope, forming a V-shape (see cross-section in Figure 6), to direct the grease and food residues to spread more towards the center of the tubes 26 and fall into the center of the water tray, instead of splashing towards the twin water tanks 25.

[0069] FIG. 10 shows yet another alternative grill grid 13 with connection to an active cooling system. FIG. 11 is a cross-sectional view of the grill grid of FIG. 10 taken along line XI-XI of FIG. 10. Instead of using a twin tank grill grid with ports, active cooling can be achieved by using serpentine grill grid pipes. FIG. 10 shows a preferred structure of serpentine grill grid pipes for active cooling, consisting of a frame 38 and serpentine pipes 39. Similar to the twin tank grill grid with ports, this structure also has inlet and outlet ports 37, 36 that are connected to the active cooling system. However, instead of straight tubes, this structure consists of only one seamless pipe 39 bent in a zigzag shape without any interconnections to form the grill grid, and each end is attached to an outlet or inlet, female port 36, 37. Unlike the twin tank grill grid with ports, this structure does not require twin water tanks. Smokelessness and implosion prevention in the hollow pipes can be achieved by cooling the grill grid and circulating the water therein with an active cooling system, similar to that described for figures 5 and 9. Furthermore, the serpentine pipes 39 form a symmetrical downward slope, forming a V-shape (see cross-section in figure 11), to direct the grease and food residues towards the centre of the grill grid and drop into the centre of the water tray, instead of splashing towards the frame 38.

[0070] In the following, a detailed description is given of an active cooling system with a hydraulic pump with reference to a preferred embodiment shown in Figs.

[0071] Table 3 below summarizes the configurations of active cooling systems with hydraulic pumps and the areas where their use is recommended.

[0072] TIFF2025513956000004.tif90170

[0073] Table 4 shows hydraulic pump configurations and the areas where their use is recommended.

[0074] TIFF2025513956000005.tif86170

[0075] Fig. 12 shows a first embodiment according to the invention of an active cooling system 16 for grill grids, with a hydraulic pump and a fan. Hot water from the grill grid 13 is fed into a radiator 40, which cools it before feeding it into a water reservoir 41. A hydraulic pump 42 feeds the cooled water from the bottom of the water reservoir 41 back to the grill grid 13, preventing smoke generation during the barbecue process. A fan 43 accelerates the cooling process by ventilating the heat from the radiator. The water reservoir 41 ensures a bubble-free water supply to the grill grid 13 and serves as a water reservoir to replenish the water used up in the grill grid 13. Air bubbles in the water in the water reservoir 41 rise to the top of the device and are discharged through an air relief valve 44. There are two preferred types of grill grids 13 suitable for active cooling systems: a twin-tank grill grid with ports (Fig. 9) and a grill grid pipe with a serpentine shape (Fig. 10).

[0076] Figure 13 shows an active cooling system with a hydraulic pump, no fan and a cooling tank 45 for the water reservoir 41. Instead of using the fan shown in figure 12, the water reservoir 41 can be placed in a cooling tank 45 for the water reservoir. This also speeds up the cooling process of the water before it is fed back to the grill grid 13.

[0077] 14 shows an active cooling system with a hydraulic pump and no fan, with a cooling tank 45 for the water reservoir and a cooling tank 46 for the radiator. The water reservoir 41 can be placed in the cooling tank 45 for the water reservoir and the radiator 40 in the cooling tank 46 for the radiator. This enhances the acceleration of the cooling process of the water before it is fed back to the grill grid 13.

[0078] In the following, a detailed description of an active cooling system using air pressure will be given with reference to the embodiment shown in Figs.

[0079] Instead of using electrical energy or hydraulic pumps, air pressure is the natural driving force that circulates water through the active cooling system and grill grid. The following description details the basic mechanism of this concept and some preferred configurations.

[0080] Table 5 shows various configurations of pneumatic active cooling systems and the areas where their use is recommended.

[0081] TIFF2025513956000006.tif147170

[0082] Figure 15 shows the basic function of an active cooling system using air pressure with a fan. At any time, the water between the first water container 41a and the second water container 41b flows in only one direction. Let us assume that the water flows from the left water container 41a to the right water container 41b, between which there is the left radiator 40a, the grill grid 13 and the right radiator 40b. At this stage, the spool valve 47 directs the compressed air from the air compressor 48 to the left water container 41a, creating an air overpressure at its top. This air overpressure then pushes the water out of the left water container 41a. When the water level in the right water container 41b reaches a certain level, the spool valve 47 is activated and directs the compressed air in the opposite direction, pushing the water in the right water container 41b through the right radiator 40b, the grill grid 13, the left radiator 40a and back to the left water container 41a. Then, when the water level in the left water container 41a reaches a certain level, the spool valve 47 is activated again, redirecting the compressed air to flow in the opposite direction. This mechanism alternates between the active cooling system and the water in the grill grid 13, thus cooling the grill grid 13 and preventing it from producing smoke during the barbecue process. The fans 43a, 43b accelerate the cooling process of the radiator by ventilating the heat from the radiator.

[0083] The spool valve 47 operates in three different modes. First, in the neutral (non-operating) mode, all its ports are closed and the compressed air from the air compressor 48 is cut off as well. Second, when the spool valve 47 operates on the left side, the compressed air from the air compressor 48 through port 1 is directed to port 4 and then supplied to the left water container 41a, while simultaneously cutting off the supply of compressed air to the right water container 41b. As a result, the water level in the right water container 41b rises continuously. Third, when the water level in the right water container 41b reaches a predefined water threshold, the right side of the spool valve 47 operates, directing the compressed air from port 1 to port 2, supplying compressed air to the right water container, while simultaneously cutting off the compressed air supply to the left water container 41a, causing its water level to rise. The spool valve 47 has two types of actuators: electric or mechanical.

[0084] When compressed air is supplied to the left water container 41a through ports 1 and 4, the water level in the right water container 41b rises continuously, pushing the air above the water level from port 2 to port 3. Conversely, as long as compressed air is supplied to the right water container 41b through ports 1 and 2, the air above the water level in the left water container 41a is discharged from port 4 to port 5.

[0085] Figure 16 shows an active cooling system using air pressure similar to Figure 15, but without the fan. If the radiator is efficient enough to cool the water to properly perform the grilling process without smoke, the cooling fan can be omitted.

[0086] Figure 17 shows an active cooling system using air pressure similar to Figure 16, but with cooling troughs 46 for the left and right radiators 40a, 40b. This is recommended when the radiators require additional cooling support to cool the water for a proper grilling process without smoke.

[0087] Figure 18 shows an active cooling system using air pressure similar to Figure 17, but with both cooling tanks 46 for the left and right radiators 40a, 40b, and cooling tanks 45a, 45b for each water container 41a, 41b. This is preferred when the radiators require additional cooling support to cool the water for a proper smoke-free grilling process.

[0088] Figure 19 shows an active cooling system using air pressure similar to Figure 18, but with only a cooling tank 45a, 45b for each water container 41a, 41b, where this configuration is sufficient to cool the water for a proper grilling process without smoke.

[0089] Figure 20 shows an active cooling system using air pressure similar to Figure 19, but without a radiator, only a cooling tank 45a, 45b for each water container 41a, 41b, if this configuration is sufficient to cool the water for a proper grilling process without smoke.

[0090] A further embodiment of a smokeless barbecue system according to the present invention will now be described with reference to Figures 21 to 23. Elements already described with reference to the other embodiments above are given the same reference numerals. This embodiment of the barbecue system employs self-contained cooling using a self-circulating gravity grill grid, allowing active cooling.

[0091] As can be seen from FIG. 21, the grill grid 50 comprises a bottom water tank 51 and an upper water tank 52, both filled with water. The water tanks 51, 52 are connected to each other by several first tubes 53, which have a positive inclination, i.e. rising from the bottom water tank 51 towards the upper water tank 52. In the embodiment shown in FIGS. 21-23, the first tubes 53 have an approximately equal inclination, which forms a slightly inclined support surface for food. Furthermore, the bottom water tank 51 and the upper water tank 52 are connected to each other by two second tubes 54, which run approximately horizontally, i.e. exhibit a slope of approximately zero. In the illustrated embodiment, the first inclined tubes have a smaller inner diameter than the second horizontal tube. Usually, this also implies that the outer diameter of the first tubes 53 is smaller than the outer diameter of the second tube, and therefore the first tubes can be referred to as the "smaller tube" and the second tubes as the "larger tube", respectively.

[0092] In use, the grilled food is placed on the smaller first tube 53 and barbecued. The grease stopper 55 is configured as a ring surrounding the smaller first tube 53 at a regular interval, and prevents the grease from dripping down towards and spilling into the grill burners 15 which are usually located at the lower water tank 51 and / or upper water tank 52 side, as shown in FIG. 23. Thus, smoke generation and possible damage to the grill burners over time due to dripping grease are avoided.

[0093] During use, the water inside the smaller first tube 53 is heated by the operation of the grill burners 15, which reduces the density of the water and therefore makes it lighter than the water outside the smaller first tube 53. The temperature of the water in the bottom and upper water tanks 51, 52 is lower than the temperature of the water inside the smaller first tube 53. Thus, the water in the smaller first tube 53 gains more buoyancy and the water in the smaller first tube 53 flows upwards against gravity into the upper water tank 52, and then the cooler water is drawn from the bottom water tank 51 into the smaller first tube 53 where it is repeatedly heated by the grill burners.

[0094] Heated water flows from the smaller first tube 53 into the upper water tank 52, causing the water level in the upper water tank 52 to be higher than the water level in the bottom water tank 51. Due to gravity, the water levels in both water tanks 51, 52 are balanced by water circulating from the upper water tank 52 through the two larger second tubes 54 to the bottom water tank 51.

[0095] As this process continues, a self-circulation of water is induced within the grill grid, thereby cooling the smaller first tubes 53 to prevent the food being grilled from burning and thereby generating smoke. Thus, a smokeless barbecue system using a grill grid according to the embodiment of Figures 21-23 represents a self-powered cooled grill grid that does not require the use of an external power source or power source. The self-sufficient cooling comes solely from establishing a self-circulation of water inside the grill grid, relying solely on the physical properties of water during heating and the use of gravity to operate the system.

[0096] When the water is heated in the smaller first tube 53, steam 56 may be generated. As shown in FIG. 23, the steam 56 is collected in the bottom and upper water tanks 51, 52 above their respective water levels and can be discharged through the steam pipe 57 and steam duct 58. Eventually, the steam 56 condenses in the steam duct and the condensed water falls into the drain 19. The discharge of the steam has three important physical effects: first, it relieves the overpressure in the grill grid; second, it helps to further cool the grill grid; and third, it reduces the amount of water circulating in the grill grid. Thus, after a certain operating time, the water in the grill grid becomes more depleted and the cooling function is reduced. Therefore, the grill grid may be provided with a refill port (such as the cap 27 shown in FIG. 21) so that new water can be introduced into the grill. However, handling a hot grill grid to fill it with water may involve certain safety risks. Thus, according to another option, the self-contained cooling grill grid can be removably placed in the barbecue system and replaced with another grill grid filled with water. The right time to refill the grill grid with water or replace the grill grid can be easily detected by the onset of smoke generation. More preferably, however, the device can be provided with a timer that sets the typical operating time of the grill grid before refilling with water or replacing the grid is required to avoid smoke generation. Additionally or alternatively, the bottom water tank can be provided with a water level indicator.

[0097] The self-circulating grill grid according to this embodiment represents the most environmentally friendly form of cooling system described in this application since it does not require an external power source.

[0098] Figures 24-27 show another embodiment with a self-circulating grill grid that allows for active cooling.

[0099] As can be seen from FIG. 24, the grill grid 50 comprises a bottom water tank 51 and an upper water tank 52, both filled with water. The water tanks 51, 52 are connected to each other by several first tubes 53, which have a positive slope, i.e. rising from the bottom water tank 51 towards the upper water tank 52. In the embodiment shown in FIGS. 24-27, the first tubes 53 have an approximately equal slope, which forms a slightly inclined support surface for the food. Furthermore, the bottom water tank 51 and the upper water tank 52 are connected to each other by two second tubes 54, which run approximately horizontally, i.e. exhibit a slope of approximately zero. In the illustrated embodiment, the first inclined tubes have a smaller inner diameter than the second horizontal tube. Usually, this also implies that the outer diameter of the first tubes 53 is smaller than the outer diameter of the second tube, and therefore the first tubes can be referred to as the "smaller tube" and the second tubes as the "larger tube", respectively. In use, the grilled food is placed on the smaller first tubes 53 and barbecued. A grease stopper 55 protrudes along the inside bottom edge of the bottom water tank 51 to prevent grease 18 from dripping down towards and spilling into the grill burners 15, which are typically located at the lower water tank 51 and / or upper water tank 52 side, as shown in FIG. 27, thus avoiding smoke generation and possible damage to the grill burners over time from dripping grease. During use, the water inside the smaller first tube 53 is heated by the operation of the grill burners 15, which reduces the density of the water and therefore makes it lighter than the water outside the smaller first tube 53. The temperature of the water inside the bottom and upper water tanks 51, 52 is lower than the temperature of the water inside the smaller first tube 53. Therefore, the water in the smaller first tube 53 gains more buoyancy and flows upward against gravity into the upper water tank 52, and then cool water is drawn from the bottom water tank 51 into the smaller first tube 53 where it is repeatedly heated by the grill burner. As the heated water flows from the smaller first tube 53 into the upper water tank 52, the water level in the upper water tank 52 becomes higher than the water level in the bottom water tank 51.Due to gravity, the water levels in both water tanks 51, 52 are balanced by water circulating from the upper water tank 52 through the two larger second tubes 54 to the bottom water tank 51. This process continues, inducing self-circulation of water in the grill grid, thereby cooling the smaller first tubes 53 to prevent the food being grilled from burning and thereby generating smoke. Thus, the smokeless barbecue system using the grill grid according to the embodiment of Figures 24-27 represents a self-powered and cooled grill grid that does not require the use of an external power source or power source. The self-sufficient cooling comes solely from establishing a self-circulation of water inside the grill grid, relying solely on the physical properties of the water during heating and the use of gravity to operate the system. As the water heats up in the smaller first tubes 53, steam 56 may be generated. As shown in Figure 27, the steam 56 is collected above the respective water levels in the bottom and upper water tanks 51, 52 and can be discharged through the steam pipes 57 and steam ducts 58. Eventually, the steam 56 condenses in the steam duct and the condensed water falls into the drain 19. The discharge of the steam has three important physical effects: first, it relieves the overpressure in the grill grid, second, it helps to further cool the grill grid, and third, it reduces the amount of water circulating in the grill grid. Thus, after a certain operating time, the water in the grill grid becomes more depleted and the cooling function is reduced. Therefore, the grill grid may be provided with a refill port (such as the cap 27 shown in FIG. 24) so ​​that new water can be introduced into the grill. However, handling a hot grill grid to fill it with water may involve certain safety risks.

[0100] Thus, according to another option, the self-contained cooling grill grid can be removably placed in the barbecue system and replaced with another grill grid filled with water. The right time to refill the grill grid with water or to replace the grill grid can be easily detected by the onset of smoke generation. More preferably, however, the device can be provided with a timer that sets the typical operating time of the grill grid before refilling with water or replacing the grid is required to avoid smoke generation.

[0101] Additionally or alternatively, the upper water tank may be provided with a visible water level window 59 as shown in Figure 25. A user may view the water level 60 in the window and refill the grill grid or replace the grill grid if the water level drops below a predetermined threshold. The self-circulating grill grid according to this embodiment represents the most environmentally friendly form of cooling system described in this application since it does not require an external power source.

[0102] FIG. 28 is a perspective view of a view similar to the embodiment of FIG. 1 showing yet another embodiment of a smokeless barbecue system according to the invention having a water refill system for the water tray.

[0103] The water in the water tray 19 is exposed to heat and will be used up during the barbecue process. Figure 28 shows the water tray's water refill tube 61, which runs from the top of the grill to just above the water tray. Without interrupting the barbecue process, a user can insert a funnel into the opening 62 of the water refill tube 61 and pour water into the funnel to refill the water tray 19. [Explanation of symbols]

[0104] Reference symbol list 10 Cooking equipment, barbecue systems 11. Cabinet 12 Top opening of the housing 13 Grill Grid 14 Heating Assembly 15 Heating elements, grill burners 16 Cooling System 17 Ingredients 18 Food residue, oils and fats 19 Water Tray 20 Opening for water tray 21 Control Panel 22 Hot Pot Holder 23 Hotpot 24 Frying Pan 25 Twin water tank 26 tubes 27 Twin water tank cap 28 Big Tube 29 Large pipe valve, hole 30 water battery 31 Water battery with compressed air 32 Connectors 33 Water inlet / outlet cap 34 valves / holes 35 Compressed air charging valve 36 Exit Port 37 Inlet Port 38 Frames 39 Serpentine Pipe 40.40a,40b Radiator 41, 41a, 41b Water storage device, water container 42 Hydraulic pump 43, 43a, 43b Fan 44 Air relief valve 45, 45a, 45b Cooling tank for water storage device 46 Radiator cooling tank 47 Spool valve 48 Air Compressor 50 Self-circulating grill grid 51 Bottom Water Tank 52 Upper Water Tank 53 Smaller first tube 54 Larger second tube 55 Grease Stopper 56 Steam 57 Steam Pipe 58 Steam Duct 59 Water level display window 60 water level 61 Water replenishment pipe 62 Water refill pipe opening

Claims

1. A housing (11) having an upper opening (12); a grill grid (13, 50) disposed in the upper opening (12) of the housing (11); a heating assembly (14) disposed within said housing (11) and including at least one heating element (15), said heating element (15) being connectable to an energy source; a cooling system (16, 25, 51, 52) for cooling said grill grid (13, 50); A cooking utensil (10) comprising:

2. 2. The cooking utensil of claim 1, wherein the heating assembly includes two heating elements (15) disposed laterally below the grill grid (13, 50).

3. 3. The cooking utensil according to claim 1 or 2, wherein the heating element (15) comprises a rechargeable battery housed within the housing (11) and / or an electric heater connectable to an external power grid.

4. 4. The cooking appliance of claim 3, wherein the electric heater comprises a fiber carbon heater.

5. 3. The cooking utensil according to claim 1 or 2, wherein the heating element (15) comprises a gas heater connectable to a gas source, the gas source being selected from an internal gas cartridge removably housed within the housing (11), an external gas tank, or a fixedly installed gas pipe.

6. The cooking utensil according to any one of the preceding claims, wherein the grill grid (13, 50) comprises a hollow tube assembly (26, 28, 39, 53, 54) connectable to a cooling system (16, 25, 51, 52) including a source of cooling fluid (25, 30, 31, 41, 41a, 41b, 51, 52).

7. 7. The cooking utensil of claim 6, wherein the hollow tube assembly includes substantially parallel hollow tubes (26, 53) extending between a first water tank (25, 51) disposed on one side of the grill grid (13, 50) and a second water tank (25, 52) disposed on an opposite side of the grill grid (13, 50).

8. 7. The cooking utensil of claim 6, wherein the hollow tube assembly comprises a serpentine hollow tube (39).

9. 7. Cooking utensil according to claim 6, wherein the source of cooling fluid comprises a water cell (30, 31) or a water reservoir (41, 41a, 41b) arranged in the cooling circuit.

10. 10. Cooking utensil according to claim 9, wherein the cooling circuit comprises a radiator (40, 40a, 40b).

11. Cooking utensil according to claim 9 or 10, wherein the water cell (30, 31) or the water storage device (41, 41a, 41b) is pressurizable.

12. Cooking appliance according to claim 9 or 10, characterized in that the cooling circuit comprises a feed pump (42) selected from an electric pump or a hydraulic pump, in particular a water hammer pump or a hydraulic pump operated with compressed air.

13. 8. The cooking utensil according to claim 7, wherein the substantially parallel hollow tubes are configured as a first tube (53) rising from the first (or bottom) water tank (51) to the second (or top) water tank (52) and at least two second tubes (54) extending horizontally between the first (or bottom) water tank (51) and the second (or top) water tank (52).

14. 14. The cooking utensil of claim 13, wherein the first tube (53) has a smaller inside diameter than the second tube (54).

15. 15. Cooking utensil according to claim 13 or 14, wherein the first tube (53) includes a grease stopper (55) on its outer periphery.

16. A cookware according to any one of claims 13 to 15, wherein the grease stopper (55) is arranged on a bottom edge of the first (or bottom) water tank (51).

17. A cooking utensil according to any one of claims 13 to 16, wherein the first and second tanks (51, 52) include steam outlets (57, 58).

18. 18. The cooking appliance of claim 17, wherein the steam outlet comprises a steam pipe (57) connected to a downwardly extending steam duct (58).

19. The cooking utensil according to any one of the preceding claims, further comprising a water tray (19) disposed within the housing (11) below the grill grid (13, 50).

20. A cooking utensil according to any one of the preceding claims, wherein the grill grid (13, 50) is removable.

21. A set comprising the cooking utensil, a pan holder (22) and a bread tray (24) as described in claim 20, wherein the grill grid (13, 50), the pan holder (22) and the bread tray (24) are interchangeably positionable in the upper opening (12) of the housing (11).

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