Multi-Stove Barbecue Layout for Precise Heat and Humidity Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing barbecue cooking equipment struggles with controlling temperature and humidity, leading to suboptimal cooking results, especially in professional settings where multiple types of food need to be cooked simultaneously, and often results in soiling and maintenance challenges.
Innovation Solution
A multi-stove barbecue cooking system with adjustable height legs, forced air conduits, and electric fans for precise temperature control, combined with a char preparation chamber using wood combustion, allowing for simultaneous cooking of different foods and easy cleaning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If traditional barbecue stoves are used, then cooking operation is simple, but temperature and humidity control is poor
Solution Approach 1:
The barbecue system is divided into multiple independent stove units (first barbecue stove, second barbecue stove) that can operate independently. Each stove has its own combustion chamber and cooking chamber, allowing separate temperature control for different cooking needs while maintaining overall system simplicity.
Solution Approach 2:
The barbecue stoves are designed to perform multiple functions: wood combustion for heat generation, charcoal production in the combustion chamber, and simultaneous cooking of different food types in separate cooking chambers. The system can also operate with different fuel types (wood and charcoal) depending on the desired cooking outcome.
2Productivity
If multiple foods are cooked simultaneously on traditional stoves, then productivity increases, but control of cooking parameters becomes difficult
Solution Approach 1:
Different food items are cooked in separate cooking chambers (first cooking chamber, second cooking chamber) that are thermally isolated from each other. This segmentation allows independent temperature and humidity control for each chamber, enabling simultaneous cooking of multiple foods with different parameter requirements without cross-interference.
3Ease of operation
If charcoal is used as fuel, then cooking operation is simple, but organoleptic properties of food deteriorate
Solution Approach 1:
Charcoal is pre-produced in the combustion chamber by burning wood before being transferred to the cooking chamber. This preliminary action allows the wood to decompose and carbonize completely, creating high-quality charcoal that imparts better organoleptic properties to the food while maintaining ease of operation during the actual cooking process.
Solution Approach 2:
The combustion chamber acts as an intermediary space where wood is converted into charcoal through controlled combustion. This intermediary process separates the fuel preparation function from the cooking function, allowing wood-derived charcoal to be used for cooking, thereby improving food quality while maintaining operational simplicity.
4Device complexity
If barbecue cooking is performed without protection, then device complexity is reduced, but soiling of surrounding areas occurs
Solution Approach 1:
Transparent protective screens are installed around the barbecue stoves to contain smoke and prevent soiling of the surrounding environment. These thin film barriers effectively trap combustion byproducts within the cooking area while maintaining visibility and aesthetic appearance, reducing soiling without significantly increasing device complexity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system enables efficient, precise control of cooking parameters, prevents soiling, and allows for the use of wood-generated chars, facilitating the cooking of various foods with improved organoleptic properties while being easy to maintain and cost-effective.
Implementation Method 1
a first forced air conduit (19) extending underneath said flat surface (11.3), means for forcing air through said first forced air conduit (19)
Implementation Method 2
the barbecue cooking operation is often performed using charcoal as fuel. Nonetheless, to improve the organoleptic properties of barbecued food, it is preferable for the char to be produced by combustion of dry wood
Implementation Method 3
it is preferable for the char to be produced by combustion of dry wood to be used in the cooking stove
Data Source
Figure 1
Figure 2~3
Figure 4~6
AI summary
Equipment for cooking barbecue food (10, 10', 10"), comprising at least one stove (40, 40a, 40', 40") provided in a bench (11) with flat surface (11.3), characterized in that said at least one stove (40, 40a, 40', 40") comprises: at least one combustion chamber (41) at least one cooking chamber (42, 42a) substantially above said at least one combustion chamber (41) and comprising: at least two opposite vertical walls/partitions (11.1, 11.4, 18.1, 18.2), extending upwards relative to said flat surface (11.3) and which delimit at least partly the same cooking chamber around at least one respective pit (16), means (21.2, 26) for supporting in a demountable manner a cooking utensil (30, 30a) in the form of a spit, grill or the like, arranged according to a longitudinal horizontal axis (Y-Y), in proximity of the top part of said at least one cooking chamber (42, 42a).