CHARCOAL SMOKE-FAR INFRARED RAY RADIATING OVEN

• US 20100028502A1
• Filed: 07/08/2009
• Published: 02/04/2010
• Est. Priority Date: 08/04/2008
• Status: Active Grant

• Current Assignee: Man-Soo Han
• Original Assignee: Man-Soo Han
• Inventors: Han, Man-Soo
• Granted Patent: US 8,563,900 B2
• Time in Patent Office: Days
• US Class Current: 426/235
• CPC Class Codes: A21B 1/46 with surfaces suspended from an endless conveyor or a revolving wheel
• CPC Class Codes: A21B 2/00 Baking apparatus employing high-frequency or infrared heating
• CPC Class Codes: A23B 4/056 Smoking combined with irradiation or electric treatment, e.g. electrostatic smoking ; Apparatus therefor
• CPC Class Codes: A23L 5/15 using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
• CPC Class Codes: Y02A 40/928 Cooking stoves using biomass

Abstract

An oven body includes a grilling chamber provided with several far infrared ray heaters and a smoking chamber that emits smoke from the charcoal heated by electric heaters, wherein the meat to be roasted is rotated in the grilling chamber by a rotating means, rotating alternately through a far infrared ray heating area where far infrared ray concentrates and through a smoking area where smoke concentrates, in which process the roasting operation by the far infrared ray and the smoking operation with particular scent of a charcoal are carried out simultaneously.

Claims

1. A charcoal smoke-far infrared ray radiating convection oven in which meat to be roasted is heated and roasted while being rotated by rotating plates, comprising:

a. a grilling chamber provided with a plurality of far infrared ray heaters emitting far infrared rays for roasting meat; and

b. a smoking chamber partitioned from the grilling chamber that generates smoke from an organic fuel which is discharged into the grilling chamber;

wherein the roasting by the far infrared rays and the smoking from the organic fuelare carried out simultaneously to produce a smoked and roasted meat.

2. The convection oven of claim 1, wherein the grilling chamber is provided with a plurality of far infrared ray heaters mounted at regular intervals on a ceiling and on a rear wall via supporting sockets in an interior of the grilling chamber.

3. The convection oven of claim 1 wherein the smoking chamber is partitioned from the grilling chamber by a heat-reflective bottom plate defining sloping sides;

further wherein the bottom plate includes a plurality of smoking holes for discharging smoke from the smoking chamber into the grilling chamber.

4. The convection oven of claim 3, further including a plurality of electric heaters arrayed in the smoking chamber for supporting and heating the organic fuel to create smoke.

5. The convection oven of claim 3, further including fat-removing means comprising with fat discharge holes in a central portion of the bottom plate at the bottom of the grilling chamber, through which fat separating from the meat during cooking is discharged into a fat receiving tray disposed under the bottom plate.

6. The convection oven of claim 1, further including an air circulating means for circulating air in an interior of the oven, and a ventilator for discharging smoke and soot from the interior of the oven.

7. The convection oven of claim 6, wherein the air-circulating means is provided with an air-supply blower that supplies air from an exterior of the grilling chamber, said air supply blower being mounted at a top portion of the oven body, and an air circulating blower that convects heated air and maintains equal distribution of temperatures in the grilling chamber, said air circulating blower being mounted at a top portion of the grilling chamber whereby the air supply blower and air circulating blower are placed in fluid communication via a tube.

8. A method for simultaneously roasting and smoking a meat, comprising:

providing a convection oven including a grilling chamber and a smoking chamber, said grilling chamber and smoking chamber being separated by a heat-reflective partition allowing smoke from the smoking chamber to be discharged into the grilling chamber, said convection oven defining a heating area and a smoking area; and

passing the meat to be roasted and smoked continuously through the heating area and the smoking area for a sufficient time to roast and smoke the meat.

9. The method of claim 8, including providing the grilling chamber with a plurality of far infrared heaters defining the heating area.

10. The method of claim 8, including providing the smoking chamber with a plurality of electric heaters for supporting and heating an organic fuel to produce smoke.

11. The method of claim 8, including providing the partition with a plurality of holes for allowing smoke from the smoking chamber to be discharged into the grilling chamber.

12. The method of claim 8, further including providing the convection oven with an air circulating means for circulating air in an interior of the oven and a ventilator for discharging smoke and soot from the interior of the oven.