Portable barbecue oven capable of reducing generation of oil smoke

Abstract

The utility model discloses a portable barbecue oven capable of reducing oil smoke. The portable barbecue oven comprises a main body barrel, a stick hanging frame, an oil receiving disc and a charcoal barrel, handles are arranged on two sides of the main barrel; a plurality of hanging grooves are formed in the outer side of the placement groove and are formed in the stick hanging frame; an oil receiving disc with a plurality of air holes in the outer wall is fixedly connected to the bottom of the main barrel, and a through groove is formed in the middle of a boss at the bottom of the oil receiving disc; the charcoal barrel is a cylindrical barrel of which the outer wall is uniformly provided with a plurality of through holes, the charcoal barrel is positioned in the main body barrel and is arranged above a boss at the bottom of the oil receiving disc, and the charcoal barrel, the central shaft of the stick hanging frame and the central point of the through groove are positioned on the same straight line; the charcoal barrel cover is arranged at the top of the charcoal barrel, a plurality of through holes are formed in the partition plate, and the partition plate is fixedly connected below the charcoal barrel. Food materials hung on the stick hanging frame are baked through the barbecue charcoal filled in the charcoal barrel, meanwhile, the stick hanging frame is matched with the oil receiving disc to achieve oil-charcoal separation, and oil smoke generated in the food material baking process is reduced.

Description

Technical Field

[0001] This utility model belongs to the field of barbecue grill technology, and specifically relates to a portable barbecue grill that reduces the generation of oil fumes. Background Technology

[0002] For ease of carrying and outdoor excursions, people often choose small portable barbecue grills for outdoor barbecues. However, common portable barbecue grills usually heat the food from below, which not only makes it difficult to control the heat, but also produces a lot of smoke during the grilling process, which has adverse effects on the environment and human health.

[0003] A search revealed a portable barbecue grill with prior art publication number CN 222549071 U. The grill has a mounting groove on the top of the panel and a support leg hinged to the bottom. The upper end of the side panel is hinged to the frame, and the lower end is inserted into the mounting groove. The upper end of the end plate is hinged to the frame. The frame, side panel, and end plate can be constructed into a cavity with an open top. The heating element is located on the support member inside the side panel and end plate.

[0004] A search revealed a portable barbecue grill with the existing technology announcement number CN 220045668 U; the barbecue grill consists of a cavity formed by two lower insert side panels and two upper insert side panels inserted together, with the lower end of the lower insert side panels bent inward to form a support edge, the two sides of the insert plate being located on the support edge of the lower insert side panels, and the two ends being inserted into the upper insert side panels; the charcoal plate is housed in the cavity and located above the insert plate, connected to the baffles on the inner walls of the lower and upper insert side panels;

[0005] Both of these barbecue grills use a method of heating the food from below. Therefore, during the grilling process, the oil in the food melts due to the heat and drips onto the charcoal or other heating components, causing violent pyrolysis and producing a large amount of smoke. This not only affects the environment but also harms the health of the people using the barbecue grill. Furthermore, neither of these barbecue grills allows for observation of the side of the food closest to the heat source during use, making it very easy for one side of the food to be in contact with the heat source for an extended period of time, resulting in the food burning. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings of the existing technology and provide a portable barbecue grill that reduces the generation of oil fumes. This invention uses barbecue charcoal filled inside a charcoal barrel to grill food hanging on a skewer rack. At the same time, the skewer rack and the oil collection tray work together to separate oil from charcoal, thereby reducing the oil fumes generated during the grilling process.

[0007] To achieve the above objectives, the technical solution adopted by this utility model is as follows:

[0008] A portable barbecue grill that reduces oil fume production includes a main barrel, a skewer rack, an oil drip tray, and a charcoal barrel. The main barrel, skewer rack, oil drip tray, and charcoal barrel are separate units. Handles are fixedly connected to both sides of the main barrel via screws. The skewer rack is located on the top of the main barrel, with a placement groove on its top, and several hanging grooves are located outside the placement grooves on the skewer rack. The oil drip tray is fixedly connected to the bottom of the main barrel, with several ventilation holes on its outer wall, and a through groove in the center of a protrusion at the bottom of the oil drip tray protruding inwards towards the main barrel. The charcoal barrel is a cylindrical barrel with several through holes evenly arranged on its outer wall. The charcoal barrel is located inside the main barrel, above the protrusion at the bottom of the oil drip tray, and the central axis of the charcoal barrel and the skewer rack is aligned with the center point of the through groove. A charcoal barrel lid is located on top of the charcoal barrel, with several through holes on the partition, and the partition is fixedly connected to the bottom of the charcoal barrel.

[0009] Furthermore, the placement slot is equipped with a glass or stainless steel cover for heat preservation, or a wire rack is provided above the placement slot to facilitate baking sliced ​​or long strips of food.

[0010] Furthermore, the vent holes are set at equal angles on the side wall of the oil receiving pan, with the center point of the oil receiving pan as the reference point.

[0011] Furthermore, the hanging groove is U-shaped, and the hanging groove is set at equal angles on the hanging rack with the center point of the hanging rack as the reference point.

[0012] Furthermore, protrusions are provided between adjacent hanging slots.

[0013] Furthermore, the handle is a wooden handle.

[0014] Furthermore, an oil-holding tray is provided below the bottom boss of the oil receiving tray.

[0015] Furthermore, the through holes on the partition are the same size as the through holes on the outer wall of the charcoal barrel.

[0016] Furthermore, the bottom of the main barrel is symmetrically and fixedly connected with a buckle body, and the top of the oil receiving tray is symmetrically and fixedly connected with a hook ring, and the buckle body and the hook ring cooperate to connect the main barrel and the oil receiving tray together.

[0017] The advantages of this utility model compared with the prior art are as follows:

[0018] 1) The main barrel, skewer rack, drip tray, and charcoal barrel are designed separately for easy disassembly and cleaning; and with the skewer rack and charcoal barrel working together, food can be grilled vertically, so that the oil produced by the food drips directly into the drip tray, avoiding the oil from coming into contact with the burning charcoal and producing smoke.

[0019] 2) The combination of the skewer rack and the wire rack can not only grill the food skewered on the grill, but also process sliced ​​or long strips of food, adapting to diverse cooking needs.

[0020] 3) With the charcoal barrel and skewer rack set concentrically, the skewers are limited by the protrusions between adjacent hanging slots, so that the distance between the skewers hanging on the skewer rack and the charcoal barrel is equal, thus ensuring that the food on the skewers is heated evenly; at the same time, the cooking of the food can be observed through the glass cover, and with the cooperation of the skewer rack and the skewers, the rotation of the skewers can be controlled according to the cooking of the food to prevent the food from being exposed to the heat source on one side for a long time and burning.

[0021] 4) The heat generated by the burning charcoal is sealed inside the main barrel by a glass or stainless steel lid, which improves resource utilization and shortens the grilling time.

[0022] 5) The vent holes on the oil tray not only enhance the burning intensity of the charcoal and maintain stable heat, but also guide the airflow in the grill, so that the heat generated by the burning charcoal covers the entire area of ​​the grill, reducing local overheating or low temperature dead zones, thus ensuring that the food is cooked evenly inside and out. Attached Figure Description

[0023] Appendix Figure 1 This is a schematic diagram of the structure of a portable barbecue grill that reduces the generation of oil fumes according to this utility model;

[0024] Appendix Figure 2 It is attached Figure 1 A schematic diagram showing the positions of the main tank and the oil tray.

[0025] Appendix Figure 3 It is attached Figure 1 Schematic diagram of the internal structure of the main barrel;

[0026] Appendix Figure 4 It is attached Figure 1 Schematic diagram showing the positional structure of the intermediate carbon drum and the oil receiving tray;

[0027] Appendix Figure 5 It is attached Figure 1 Schematic diagram of the structure of the medium-sized carbon barrel;

[0028] Appendix Figure 6 This is a schematic diagram of the structure used in the space frame;

[0029] Appendix Figure 7 This is a structural diagram showing the connection between the main barrel and the oil receiving tray via a snap fastener and hooks.

[0030] In the diagram: 1. Main barrel; 101. Handle; 2. Tag holder; 201. Hanging groove; 202. Placement groove; 3. Oil tray; 301. Vent hole; 302. Through groove; 4. Oil holding tray; 5. Charcoal barrel; 501. Charcoal barrel lid; 502. Partition; 6. Glass lid; 7. Mesh frame; 8. Hook and loop main body; 801. Hook and loop; 9. Stainless steel lid. Detailed Implementation

[0031] To facilitate understanding by those skilled in the art, the following is a detailed explanation in conjunction with the appendix. Figure 1-7 The technical solution of this utility model will be further described in detail below.

[0032] Example 1:

[0033] A portable barbecue grill that reduces oil fume production includes a main body 1, a skewer rack 2, an oil drip tray 3, and a charcoal barrel 5. The main body 1, skewer rack 2, oil drip tray 3, and charcoal barrel 5 are designed as separate units. Handles 101 are fixedly connected to both sides of the main body 1 by screws. The skewer rack 2 is located on the top of the main body 1, and the top of the skewer rack 2 has a placement groove 202, with several hanging grooves 201 located outside the placement groove 202 on the skewer rack 2. The oil drip tray 3 is fixedly connected to the bottom of the main body 1. The wall is provided with several ventilation holes 301, and the bottom of the oil receiving tray 3 has a through groove 302 in the middle of the protrusion protruding into the main body barrel 1; the charcoal barrel 5 is a cylindrical barrel with several through holes evenly arranged on the outer wall. The charcoal barrel 5 is located inside the main body barrel 1 above the protrusion at the bottom of the oil receiving tray 3, and the central axis of the charcoal barrel 5, the hanging tag rack 2 and the center point of the through groove 302 are on the same straight line; the charcoal barrel cover 501 is provided on the top of the charcoal barrel 5, the partition 502 is provided with several through holes, and the partition 502 is fixedly connected to the bottom of the charcoal barrel 5.

[0034] Furthermore, a glass cover 6 or a stainless steel cover 9 is provided above the placement slot 202 for heat protection, or a wire rack 7 is provided above the placement slot 202 to facilitate baking sliced ​​or long strips of food.

[0035] Furthermore, the vent 301 is set at equal angles on the side wall of the oil receiving pan 3 with the center point of the oil receiving pan 3 as the reference point.

[0036] Furthermore, the hanging groove 201 is U-shaped, and the hanging groove 201 is set at equal angles on the hanging tag holder 2 with the center point of the hanging tag holder 2 as the reference point.

[0037] Furthermore, a boss is provided between adjacent hanging slots 201.

[0038] Furthermore, the handle 101 is a wooden handle.

[0039] Furthermore, an oil-collecting tray 4 is provided below the bottom protrusion of the oil receiving tray 3.

[0040] Furthermore, the through holes on the partition 502 are the same size as the through holes on the outer wall of the charcoal barrel 5.

[0041] Example 2:

[0042] The difference from Example 1 is that, as shown in the attached... Figure 7As shown, the bottom of the main body bucket 1 is symmetrically and fixedly connected with a buckle body 8, and the top of the oil receiving tray 3 is symmetrically and fixedly connected with a hook ring 801. The buckle body 8 and the hook ring 801 cooperate to connect the main body bucket 1 and the oil receiving tray 3 together.

[0043] A portable barbecue grill that reduces the production of cooking fumes operates as follows:

[0044] Use skewers with wooden handles at the ends to skewer the food together. Then flip the skewers so that the wooden handles at the ends are facing upwards and the handles are above the skewer rack 2. Place the skewers near the handles into the hanging slot 201, thus hanging the food upside down around the charcoal bucket 5 on the skewer rack 2. Then use charcoal tongs to fill the charcoal bucket 5 with lit charcoal and place the charcoal bucket lid 501 on top of the charcoal bucket 5. Finally, place the glass lid 6 or stainless steel lid 9 in the placement slot 202.

[0045] After removing the glass cover 6 or stainless steel cover 9 from the placement slot 202 and taking out the skewers from the skewer rack 2, the wire rack 7 can be placed above the skewer rack 2 in the placement slot 202, so that the barbecue grill can grill sliced ​​or strip-shaped ingredients.

[0046] The above description is merely an example and illustration of the structure of this utility model. Those skilled in the art can make various modifications or additions to the specific embodiments described or use similar methods to replace them, as long as they do not deviate from the structure of the utility model or exceed the scope defined in the claims, they should all fall within the protection scope of this utility model.

Claims

1. A portable barbecue stove for reducing oil fume generation, comprising a main barrel, a hanging tag rack, an oil receiving tray, and a charcoal barrel; characterized in that The main barrel, the hanging sign rack, the oil receiving tray and the charcoal barrel are designed in a split type, and the main barrel is fixedly connected with handles on both sides through screws; the hanging sign rack is arranged on the top of the main barrel, and a placing groove is arranged on the top of the hanging sign rack, and a plurality of hanging grooves are arranged on the hanging sign rack outside the placing groove; the oil receiving tray is fixedly connected to the bottom of the main barrel, a plurality of air holes are arranged on the outer wall of the oil receiving tray, and a through groove is arranged in the middle of the boss protruding to the inner side of the main barrel at the bottom of the oil receiving tray; the charcoal barrel is a cylindrical barrel with a plurality of through holes arranged uniformly on the outer wall, and the charcoal barrel is arranged above the boss at the bottom of the oil receiving tray in the main barrel, and the central axis of the charcoal barrel and the hanging sign rack and the center point of the through groove are located on the same straight line; the charcoal barrel cover is arranged on the top of the charcoal barrel, a plurality of through holes are arranged on the partition plate, and the partition plate is fixedly connected below the charcoal barrel.

2. The portable barbecue grill of claim 1, wherein The placing groove is provided with a glass cover or a stainless steel cover above the placing groove for shielding and heat preservation.

3. The portable barbecue grill of claim 1, wherein The air holes are arranged on the side wall of the oil receiving tray at equal angles with the center point of the oil receiving tray as the reference point.

4. The portable barbecue grill of claim 1, wherein The hanging grooves are in a U shape, and the hanging grooves are arranged on the hanging sign rack at equal angles with the center point of the hanging sign rack as the reference point.

5. The portable barbecue grill of claim 1 wherein The adjacent hanging grooves are provided with bosses, and in the case that the charcoal barrel and the hanging sign rack are concentrically arranged, the bosses arranged between the adjacent hanging grooves limit the roasting sticks, so that the distance between the roasting sticks hung on the hanging sign rack and the charcoal barrel is equal.

6. The portable barbecue of claim 1 wherein The through holes on the partition plate are the same size as the through holes on the outer wall of the charcoal barrel.

7. The portable barbecue grill of claim 1, wherein An oil receiving tray is arranged below the boss at the bottom of the oil receiving tray.

8. The portable barbecue of claim 1 wherein The handle is a wooden handle.

9. The portable barbecue of claim 1 wherein The bottom of the main barrel is fixedly connected with a buckle main body in a symmetrical manner, the top of the oil receiving tray is fixedly connected with a hook in a symmetrical manner, and the buckle main body and the hook are matched to connect the main barrel and the oil receiving tray together.

10. The portable barbecue of claim 1 wherein The placing groove is provided with a net frame above the placing groove to facilitate the roasting of sheet-shaped or strip-shaped food materials.

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