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Proposed device for shashlik preparation contains a housing, a lid with holes which is pin-installed on the housing, two supports with mortises for spitters placement which are installed inside the housing, drive elements for the spitters rotation, a grid placed in the housing with a source of infrared radiation with a thermoregulator, connected to the power source; the grid is made of thermoset material with high specific heat capacity and radiating capability within the infrared range, for example, of ceramics, with a mechanism for movement two levels relative to the supports. A thermal sensor is installed on the body of one of the spitters; inside the housing one places a colorimeter as well as a moisturiser with an environment moisture content sensor; the thermal sensor, the colorimeter, the grid movement mechanism drive and the thermoregulator are connected to the computer. |
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Portable grill installation has a grill reservoir in front of the carrying person with an appliance for receipt of a gas cylinder behind the back of the carrying person; the grill reservoir and the gas cylinder receipt appliance are mechanically interconnected; positioned between the grill reservoir and the gas cylinder are the shoulder and the waist belts; the mechanical connection between the grill reservoir 2 and the gas cylinder receipt appliance 1, characteristically represented by a carrier element 3, is positioned between the legs of the person carrying the installation 25; the electric and/or pneumatic switching element 20 on the grill reservoir 2 and/or on the carrier element 3 and/or on the gas cylinder receipt appliance 1 are mounted so that to be actuated when they are touched and/or when a load is applied to them. |
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Invention relates to a method and a device with high energy use efficiency and formation of a small amount of waste heat. A food product roasting device includes a roasting unit having longitudinal loading and unloading ends, an oil recirculation system connected to the roasting unit, a heat exchanger for oil heating in the oil recirculation system, an exhaust cabinet above the roasting unit for collection of steam generated during the roasting process, a pipeline for supply of steam from the exhaust cabinet and a steam compression compressor having an inlet hole connected to the pipeline and an outlet hole for compressed steam, which is connected to the heat exchanger. Versions of the food product roasting method include a heating stage of the oil returned to a repeated cycle from the roasting unit using the heat exchanger, to which heat of steam formed during roasting is supplied; a collection stage of steam generated during roasting in the exhaust cabinet above the roasting unit, a compression stage of steam in the exhaust cabinet under pressure exceeding atmospheric pressure; a stage of use of steam under pressure exceeding the atmospheric pressure. |
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Products cooking method and device for its implementation Products cooking method involves placement of preliminarily cooked products over a heat radiation source. Saw-cuts are arranged along the upper edge of the lateral walls of the products cooking device. For cooking temperature adjustment, a lever lift is placed into the product cooking device, the lift having a movable grate installed on the two upper cores for the heat radiation source placement. One of the two lower cores of the lever lift is designed to be movable with relocation of the movable core with the help of a screw towards the unmovable one; the distance between the products and the heat radiation source is changed. |
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Multicooker with lifting heating element Multicooker with lifting heating element belongs to cooking devices in domestic environment and extends functionality of this kitchenware type, particularly by ability to cook fast-baking dishes such as pancakes, fritters, omelettes, toasts etc. in stream mode without the use of kitchen ovens, stoves, and other thermal treatment equipment. Heating element of multicooker can be put into two positions: in the lower position for cooking of everyday meals and in the upper position for fast cooking of various meals, including traditional dishes. |
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Method and device for food products deep frying Method for food products deep frying envisages supply of food products to be deep-fried into hot oil or fat and removal from such oil or fat upon expiry of a certain period of treatment. Over the free oil surface a steam-saturated zone is created containing superheated steam that protects oil from ambient air; a flow of steam corresponding to the quantity of water evaporated from the products being deep-fried is withdrawn from the zone; a border area is maintained between the steam-saturated zone and ambient air within the boundaries of a certain vertical area which results in almost complete exclusion of ambient air penetration into the steam-saturated zone with contact of the free surface of hot with ambient air prevented. |
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Machining of kitchenware parts Invention relates to machining of parts from ferrous alloys containing at least 80 wt % of iron or from unalloyed steel for kitchenware for antiscore properties. Nitration or carbonitriding at 592-750°C are conducted to facilitate the creation of nitrous austenite ply between nitride and diffusion plies, oxidation is made to facilitate the conversion of at least a portion of nitride austenite into the phase of higher hardness. The latter is nitride braunite or nitride martensite. Note here that higher hardness is a mid magnitude between nitride ply hardness and that of diffusion ply. |
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Conveyor belt for frying and method of its making Invention relates to heat treatment of food product. This conveyor belt comprises first and second main surfaces. Substrate comprises first web with first skew angle and second web with second skew angle laid on first one, second skew angle being different from first by 20-160 degrees. It has first fluoropolymer film applied on first main surface. Frying system comprises first and second drums, heat source and conveyor belt running over said first and second drum. Said belt has interconnected first and second ends, resilient substrate with first and second main surfaces, extruded fluoropolymer layer applied on first main surface and moulded fluoropolymer layer applied on extruded fluoropolymer layer. Proposed method consists in application of resilient substrate. |
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Portable device for frying and maintaining high temperature of prepared food Device comprises a convex pan for the product retention, a bowl with hot coals for the pan heating and a stand for the pan and the bowl retention. The stand is designed in the form of a closed chamber containing side walls having undercuts matching the pan shape in the upper part and a horizontal platform with a cut-out for installation of the bowl with hot coals. Cut-outs are made in the stand body below the horizontal platform for convenient hand gripping with the view of the device transportation and for air delivery with a view of the table bearing surface cooling. Cut-outs for oxygen access to the hot coals are made over the horizontal platform. |
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Invention relates to electric grills that may be used for cooking food removing fat from it. The electric grill for food cooking consists of a body containing at least one vertical grill area positioned between two thermal energy sources. The body is designed so that fat and solid particles generated in the course of food cooking are directed from food cooking elements downwards, from the electric grill body and into the external vessel. |
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Invention relates to devices for cooking food products using charcoals. The thermo-chargrill contains two long and two short side walls, an underbody, a grate, two flap-down grids and legs. The flap-down grids are attached to the long side walls near the short side walls by way of a pivot connection. The side walls are double-walled and are installed with a gap between the external and the internal side walls. The thermo-chargrill is collapsible. The detachable underbody is rectangular and designed in the form of a chute with horizontal support shelves. There is a damper with a handle mounted on each short side wall from the bottom. The grate is designed in the form of a rectangular perforated tray with side boards that is installed resting on the detachable underbody. There are at least two threaded holes made in the legs. During the side walls installation on the legs the holes made therein match the threaded holes in the legs. Threaded screws with a handle are inserted through the holes in the side walls and into the threaded holes. The flap-down grids are formed by a rectangular wire frame and wire rods. |
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Invention relates to devices for heat treatment of food in the open air, namely to chargrills for cooking, preferably fish or meat. The folding chargrill comprises a V-shaped folding housing formed by the side walls, with the legs attached to it, a removable grille to accommodate fuel, the trapezoidal end walls. The side walls of the housing are pivotally interconnected, at that the side walls are made "П"-shaped with bent trapezoidal end edges. The pivots are made in the end edges of the side walls, and along the edge of the end edges of one of the side walls the hinges are mounted, on which the trapezoidal end walls of the chargrill are suspended. The removable grille is made with flanges at the edges. The legs of the chargrill are made of four corner segments, pivotally attached by one of the shelves with two legs on each of the side walls of the chargrill with the ability to rotate relative to the side wall and location in a folded state along the edge of the side wall to which they are attached. |
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Invention relates to devices for cooking food using coal. The chargrill comprises two long and two short side walls, a bottom and legs. The side walls are made double-walled with inner and outer side walls mounted with a gap. The chargrill is made demontable and comprises two rectangular long side walls, two short side walls, four legs and a removable bottom. Each side wall comprises inner and outer walls joint together. Each outer wall of long side walls is made longer than the inner wall connected to it to form on the side of lateral edges of projecting flat ends in each of which there are at least two openings. The length of the inner wall is equal to the distance between the legs to which it is attached. The length of the outer wall of the long side wall is equal to the length of the chargrill and the lower part of this wall is made bent to the side of the inner wall connected to it to form the shelf projecting into the chargrill after its assembly. |
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Automatic cabinet oven for cooking batches of different food products Invention relates to the field of food making. An automatic cabinet oven (pos. 10) for thermal treatment of food batches, implementing the stated method, comprises a conveyor surface for thermal treatment, a cabinet oven chamber, a lower heat source arranged under the conveyor surface for thermal treatment and an upper heat source arranged above the conveyor surface for thermal treatment. At the same time there is a control facility for selective storage of several profiles of thermal treatment of food products, determination of automatic cabinet oven cycle state as one of cycles of preliminary heating, waiting and thermal treatment. |
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Toaster with electric drive and means of visual control Toaster with an electric drive and heating elements has an element for entering the user's commands, which is connected to an electronic device that controls the electric motor for reciprocating motion of the toast carriage. The control element actuated by the user is adapted to activate the sub-program of visual control, which carries out rising of the carriage by the electric motor and without an additional action of the user of the carriage return in the lower position during the toasting cycle. |
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Tandoor with flue pipe, damper and lifting thermocover Tandoor with flue pipe, damper and lifting thermocover includes massive fuel combustion chamber from fire-resistant material with a hole made in its upper part for loading of food products and fuel, and heat insulation, flue pipe for removal of combustion products to flue removal pipe. Fuel combustion chamber is equipped with ash box with ash box door, lifting thermocover with a loading hole closed with a removable cover from heat-resistant glass. Fasteners are installed from below the lifting cover to fix mounted equipment. Lifting cover has the possibility of being lifted by means of lifting mechanism provided with a restraint. Flue pipe with damper is connected to fuel combustion chamber in its lower part. |
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Grill handle with thermal shield Versions of the barbecue grill have a handle attached to the outer surface of the cooking chamber and a thermal shield attached both outside adjacent to the cooking chamber and inside the cooking chamber, and the part of the thermal shield has a location detached from the cooking chamber to form a thermal barrier for the conventional heat between the heated volume of the cooking chamber and the handle. |
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Trolley, made with the ability to maintain the grill, including the grill boiler. The trolley comprises two connecting elements with curved grooves to accommodate tubular U-shaped elements. The connecting elements can be in the form of two similar (but not necessarily identical) halves which are joined together to accommodate the frame elements. The tubular notches of the connecting elements maintain resistance to movement (such as rotation and tilt) in at least two directions. The connecting elements fix the frame elements in place by internal protrusions that are inserted into the corresponding notches or holes in the frame elements. Additional rigidity is attached to the trolley by one or more side tables that are both structural elements and functional tables. Thus, side tables serve as crosses between two frame units. Cover of the grill can easily be tilted back to rest on the cover supports under the lower edge and the points of contact on the side tables. |
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Cutlet, its preparation method and equipment for method implementation Invention relates to food industry, in particular, to cutlets manufacture. The method envisages forming meat or chicken or fish mince cutlet evenly coated on all sides with croquette mass casing. Cutlet pieces are cooled to a temperature equal to 2-6 degrees Celsius, put into mortises on the surface of the lower part of the griddle, covered with the upper part of the griddle with mortises for enclosing the upper part of the cutlet pieces. One introduces stick parts (within the range of 0.3 - 0.7 of the total stick length), preliminarily greased with egg yolk, into every cutlet through the side holes. The cutlets are fried on the griddle till complete readiness. The cutlets are unloaded onto paper towels. Croquette pieces are prepared on the base of potatoes or rice or maize or peas or beans or buckwheat or pasta with croquette mass casing halves formed from the pieces with the help of a mould preliminarily greased with egg yolks. The croquette mass casing halves are placed into the lower part of the accessory mould (greased with butter and dredged with breadcrumbs), greased with egg yolk; the cutlets are put into the casing halves, greased with egg yolk and covered with the upper part of the accessory mould (greased with butter and dredged with breadcrumbs). The both parts of the accessory mould are fixed relative to each other with clamps. Then one proceeds with placing into a freezing chamber. |
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Multilayer bottom of the reservoir is used in the production of the dishware for high-temperature processing of food products. The bottom consists of two fixedly connected layers made of different materials motonically increasing from the center to the periphery. The contact line is made in the wavelike amplitude and the ratio to the wave length. Besides the maximum wave amplitude doesn't exceed 0,1-0,3 of the thickness of the most thin layer. The method of multilayer bottom production includes the connection of different materials by explosive welding. The driver material is made in the form of asymmetric rotary shell segment which axis is set perpendicularly to the fixed plate. The crowned surface of the shell turns to the fixed plate. Then the materials are connected with the explosive material layer posed on the concave surface of the layer with further activation in the center. Curve radius is defined according to the set ratio: where K - curve radius of the shell, a - angle between the axis and shell normal, r - interval between the center of the fixed plate and its crossing point with the normal, 5 - shell thickness, X - wave length of the welding seam in the distance from the center of the plate, and II are quickness of an explosive and the shell in the crossing point with the normal. |
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Heating device for food preparation suitable for elimination of odour and smoke (versions) Heating device for food preparation contains a closed boiling chamber having a heater for heating food contained in the closed boiling chamber; a ventilation chamber having an inlet and an outlet channels and connected to the boiling chamber via the inlet and outlet channels so that to enable air circulation between the ventilation and the boiling chambers; a rotary fan for recirculation of air between the boiling and the ventilation chambers; a vessel placed adjacent to the ventilation chamber; a spaying unit for radial spraying of water inside of the vessel into the ventilation chamber for capture of odour and smoke contained in the air inside the ventilation chamber. The heating device versions are characterised. |
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Invention is related to kitchenware for cooking food products. Universal dishware for cooking food products is designed for use at home and in catering facilities. Dishware contains a cast iron reservoir of semi-oval shape (of a boiler type) with handles; an additional replaceable cylindrical reservoir from stainless steel with handles and a latticed bottom, on which there are vertically fixed sharpened rods; a cover with an inbuilt electric source of heat radiation with a controller and a temperature sensor, and an indicator of temperature in working volume of a dish inbuilt into a cover's handle, at the same time the contacting flanges of reservoirs and covers are mutually matchable; an insert lattice with a handle and a flat ceramic insert-disc with a handle installed into the cast-iron reservoir depending on the method of products cooking. |
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Invention relates to devices for cooking. A barbecue grill comprises two rectangular frames that compress a product with a wire handle, besides, the rectangular frames are made in the form of a grill formed by wire bars arranged along and across the frame. The rectangular frame with a longer handle is made with bent edges to form side walls by the latter, loops are made as multi-level and are formed by cells of the side wall of the rectangular frame grill with a longer handle, and in the crossing point the longitudinal and transverse bars are rigidly connected to each other. As the frames are folded, the rectangular frame with a shorter protruding part of the handle is arranged between the side walls of the rectangular frame with a longer handle, and protruding wire elements are formed by a bending point of longitudinally arranged wire bars that form the grill of the rectangular frame with a shorter handle, at the same time both handles are made as detachable. A handle with a shorter protruding part is made of a U-shaped bent wire with ends bent inside a U-shaped bend. |
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Invention deals with food cooking devices. A barbecue grill comprises two rectangular frames to clamp a product between them, arranged with a wire handle attached to each rectangular frame. Frames are arranged with a mesh formed by wire bars located along and across the frame. In the crossing point the longitudinal and transverse bars are rigidly connected to each other. The rectangular frame with a longer wire handle is arranged with side edges located along this handle and bent towards a rectangular frame laid over it and arranged between these side edges with a shorter wire handle. The rectangular frame with a shorter wire handle is arranged with side edges located across this handle and bent towards a rectangular frame laid over it and arranged between these side edges with a longer wire handle. A longer wire handle is arranged as collapsible and includes a shorter wire loop connected to a rectangular frame. |
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Frying device containing stirring tool and product frying method Frying device containing, on one side, a reservoir intended for products placement and, on the other, a blade placed inside the reservoir. The reservoir and the blade are designed so that to enable relative rotary motion aimed at stirring the products as may be placed in the reservoir. The blade contains a turning tool intended to provide for turning part of the product(s) in the turning direction under the impact of relative rotary motion, the turning direction having a mostly radial component within the rotary motion plane. |
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Air grill relates to domestic kitchen appliances, namely, to devices for food cooking with the help of forcedly convection hot air. The air grill, comprising a reservoir in the form of cup, which is installed on a support and is equipped with a cover, where a control panel is installed, and a heating element and a fan are also mounted inside. The cover is mounted on a bracket, which is hingedly joined with a stand fixed on the support with the possibility of its displacement together with the cover along vertical line. The cup body is arranged in the form of bellows from elastic-resilient heat-resistant material. The upper and lower ends of the bellows are fixed in rigid framing rings. The upper ring is installed with the possibility of disconnection and interacts with the cover, and the lower framing ring is fixed at the cup bottom. Both rings are equipped with fixators and are fixed on the stand with a guide longitudinal slot in a detachable manner with the possibility of displacement along the vertical line. At a distant end of the cover bracket there is a bush, which is put onto the other bush with the possibility of axial rotation, and this other bush is coaxially installed on the stand with the possibility of axial displacement and is equipped with a fixator. |
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Fire-prevention system of deep-fat fryer Fire-prevention system of deep fat fryer comprises a reservoir with fire-prevention reagent, pipeline joined to reservoir and one or more nozzles joined to pipeline and arranged to send fire-prevention reagent into frying container, when cover is not in fully opened position. When cover is in closed and unlocked position, it is possible to arrange nozzle outside of both cover and frying container so that fire-prevention reagent is diverted through hole into free space. |
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Device for food cooking relates to domestic kitchen equipment, namely, to devices for cooking food with the help of forcedly converged hot air. Device for food cooking, comprising reservoir installed on support with stand and equipped with cover, where control panel is arranged, and also heating element and fan are mounted, besides, cover is mounted on bracket, which is joined to stand fixed on support with the possibility of its displacement together with cover along vertical line, differing by the fact that reservoir body is arranged in the form of bellows from elastic resilient heat-resistant material, upper and lower ends of bellows are fixed in rigid framing rings, upper of which interacts with cover with the possibility of disconnection, and lower end of bellows with the possibility of disconnection interacts with tray installed on support, both framing rings and bracket are equipped with fixators and are fixed on stand with guide longitudinal slot detachably with the possibility of displacement along vertical line and fixation at specified level. |
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Invention relates to devices for cooking on open fire, to charcoal grills. There is no web distortion in the charcoal grill. The charcoal grill includes bottom support elements and two walls. Two of them consist of three parts connected to each other, due to which there is compensation of thermal expansion. |
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Device and method for cooking with recognition of food Device for cooking, including the first and second ovens and having function of food product recognition. Mechanism of positioning is arranged with the possibility to move the second oven near the first oven. Sensor identifies contact of the second oven with the food product arranged onto the first plate and generates a signal. Controller uses this signal to measure length of the second oven movement. Thickness of product is function of movement length, which is used to select procedure of food product cooking. Then controller realises selected procedure of food product cooking. Sensor may contain microswitch, contact-free sensor, contact sensor, strain gauge, thermal sensor, optical sensor, ultrasonic sensor or sensor of positioning load change. |
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Variable width toaster wherein the basket containing food products is easily, reliably and economically adjusted to varied setting of the toasting chamber width. On each side of the toasting chamber corresponding extension elements are mounted which are interconnected with binding elements forming part of the surface supporting food products; the binding elements are pivotally connected to the extension elements so that to perceive lateral relative motion between extension elements in case of change of the toasting chamber width. In one realisation version the joint binding elements connect two extension elements while the extension elements are pulled apart with a spring. In another realisation version chevron type binding elements are used consisting of a couple of pivotally connected binding elements. |
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Device for thermal-radiation treatment of food products Device uses a grid iron manufactured of thermosetting material with high specific thermal capacity and radiating capacity in infrared range. The grid iron can move relatively to the body. The grid iron is equipped with through holes geometrically coincident with ventilation channels of the body. The through holes form infrared emitters. The grid iron is manufactured of transparent refractory and is equipped discretely located diffuse reflectors of the lid infrared radiation. |
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Device for cooking food contains a body, a lid and a skewer and on one of the lateral sides of the body there is a vertical slit through which a skewer with two identical covers can be inserted. Innovation is in the fact that the skewer is equipped with a cylindrical net on which there are trays for self-sprinkling the product with fat in the course of cooking. |
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Movable device with contact surface used for cooking Contact cooking device consists of a solid cooking surface. The surface is heated on the back side by means of one or several gas burners. The latter are located in one or several combustion chambers. Fuel is supplied to burners from a portable gas bottle. Solid cooking surface, combustion chambers, burners and valve affinities comprise the cooking component which is installed with the possibility of being detached from the support trolley. The component is made so that it provides the arrangement of the above portable gas bottle and the possibility of using the above device either indoors or out-of-doors. |
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Packing method and package for baked, defrozen or warmed in microwave oven products Invention relates to food product packing, namely to packing of bakery products. Food products packing contains baking griddle containing many containers and bearing matrix attached to it. Bearing matrix is attached to containers by hot meting adhesive which melts during griddle warming up in cooking device, after that bearing matrix automatically disengages containers. Previously filled griddles are transported together with lids proposed for laying out, which are put on tops of traditional containers. For example, lids can be put on separate containers after food product baking and separation of containers from bearing matrix to provide separately packed, newly baked food product portions for laying out. |
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Portable all-purpose grill-trivet Trill-trivet contains frame for holding kitchen and camp implements and legs connected to it. Frame and legs is anchor-chain links of axial elements flexibly connected to each other. Frame elements making its long sides are made with at least two loose straps with legs connected to them like chain shackle placed by pairs opposite each other. Intermediate axial element is connected to one of loose straps with one end. Its other end is equipped with device for quick connection to the opposite loose strap. |
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Proposed roaster comprises a water vessel, oil vessel arranged above the latter for roasting with contact between oil and water. It includes also the heater arranged in oil vessel oil layer and oil feed pipe. Oil is forced by pump into water vessel bottom wherein roasting oil goes up through water layer to get into oil layer lower part. |
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Container for food preparation with means of temperature indication Invention relates to the container for food preparation with means of temperature indication. The container for food preparation contains structural components located outside of the main casing of the container. Detachable label with covering containing thermal chromatic pigments is applied to the components. Also the labels are detachable, have different configuration at that different temperature sensibility of the pigments corresponds to each of these configurations. |
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Method for shashlik making in russian stove Ash pit chamber volume is increased to fuel chamber volume by dividing fuel and ash pit chambers by means of threes grates. Grids are supported by sixth row of brickwork. Brickwork protrudes inside the stove over the ash pit chamber. Hot coals from wood burnt in fuel chamber are removed and placed into the ash pit, and a chargrill-substituting device is placed into the fuel chamber. The said device is a hollow rectangular metal box with three slots at ends to rotate spitters with meat. |
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Improved frying pan has reservoir for oil collection separated from area of food products frying by grid, which is movable and detachable to make it possible to clean internal side of specified reservoir. Grid has upper area with openings of larger diameter and lower area with smaller diameter openings that act as filter of admixtures. Frying pan has mark that indicates maximum level of oil, which may be held by reservoir. |
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Device for preparation of foodstuff Device for preparation of foodstuff, includes: the ceramic working chamber, a neck, covers, demountable swords, an electroheating element and places for installation of an electroheating element. The device is supplied by side ceramic walls with the external both internal sides and the ceramic bottom, organising together the integral ceramic case. In the case the working chamber of the egg-shaped turned shape is located. The chamber is narrowed to the ceramic bottom which width is twice augmented in relation to width of a side ceramic wall. The vertical ceramic edges are established in the working chamber on its perimetre. The vertical ceramic edges organise intercostal space. On lateral aspect of a side ceramic wall the control block is established. Over the control block viaholes for possibility of a safe output and connection of an electroheating element to the control block are executed. Places for installation of an electroheating element are executed in the form of the upper element of strengthening and the lower element of strengthening. Over the upper element of strengthening and under the lower element of strengthening on ceramic side walls additional viaholes over and under vertical edges for arrangement possibility in them of a wood material of the cylindrical shape for strengthening of effect of smoke aromatiser are executed. In the lower part of the case on a ceramic bottom the metal cupped tray-reflector is established. The Tray-reflector has a rack in the upper part in the middle. In a rack the capacity for a location in it of a liquid product is established. The lower aromatiser is established over the capacity with a metal grid and the lower reflector. The upper part of the ceramic case from an outer side is executed in the form of the bent ceramic neck. The ratio of diameter of the upper section of a neck to diameter of the lower section of a ceramic bottom makes 1.0-1.5. From the inside the ceramic neck has recess in the form of a neck. On a neck the demountable ceramic washer with internal sawcuts and a small ceramic cap with a protuberance on which it is established upper aromatiser with a metal grid and the upper reflector is established. Under a ceramic washer on a neck the metal reflector is established. The metal reflector under the shape corresponds to an outline of a washer and is executed with internal sawcuts. In a sawcut on identical distance from the upper aromatiser metal demountable swords with side slots for possibility of threading on them of a product are established. For possibility of preparation of an integral product there is established not a neck a big cover with a reflector with installation possibility of one sword for threading of a large product on it. |
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Device for roasting contains a spit unit and is equipped with a fixed portion and a rotating portion, the first side wall for reliable holding of the fixed portion, the second side wall for supporting of the rotating portion designed to provide rotation of one component and at least one component of a base for supporting the first and the second side walls. A case with a rotating portion enclosed therein is driven with a mechanical drive assembled inside the case. |
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Combined portable unit for thermal treatment of products Combined portable unit for thermal treatment of products includes housing with fire chamber. Housing rests on supports. Box for product smoking is mounted on the housing. Tray, fire chamber with perforated lid and special tool for spits to fry shashliks are built sequentially into housing on guides in downward direction. There are holes in the front and rear walls of the box to install spits and smoke products. Length of each spit rod is different in order to fix smoked products. Holes for only long rods of spits are available on one box wall and holes for both types of rods are situated on the opposite wall. Hole for each lower rod is shifted to the centre of box as regard to upper rod. It allows for installing smoking spits at 4°-10° angles to vertical plane. Spits are arranged in two vertical rows to install baking sheets on upper and lower rods for fruits drying. |
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Apparatus for testing liquids quality in particular edible oil, cooking facility Apparatus comprises sensor designed with at least one pair of separated electrodes. Sensor is drowned into liquid for measurements. Electrodes and liquid measured form capacitive element with capacity changing depending on dielectric permittivity of liquid measured. Basically electrodes reach the same plane, and liquid surrounds both surfaces of electrodes from any plane side. Electrode is attached to substrate in such a way that liquid flows through plane. Sensor generates a signal that provides assessment of liquid quality. Apparatus can be connected to any cooking facility. |
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Replaceable filtering holder for pan Invention relates to appliance for pan designed to protect range, kitchen room and utensils and also personnel working in kitchen from boiling fat sprays. Proposed replaceable filtering holder for pan consists of three perforated disks interconnected over edges by ring gaskets providing required air gap between disks. Perforation of disks is made in form of round holes arranged in rows with intervals between rows equal to diameter of holes. Disks are installed so that rows of holes in all three disks are parallel to each other. Rows of holes in first and third disk coincide in vertical, and rows of holes is second disk are displaced relative to the latter through value of interval. Disks and ring gaskets are made of corrugated cardboard. One of sides of all three disks is covered with aluminum foil. Foiled surfaces are pointed to one side, and nonfoiled surfaces, to opposite side. Filter made on nonwoven synthetic material impregnated with activated carbon is placed in one of clearances between two adjacent disks. |
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Grill has casing with at least one glass door to be closed and opened, electric heaters positioned within casing, and carousel rotated by means of electromagnetic ac drive. Carousel has horizontal shaft with disks fixed to edges of shaft. Crate-type baskets for food products are hanging from disks. Motor-reducer is used as electric drive. Power circuit for motor-reducer has rectifier which is switched-on by means of switch the moment grill is switched-off. Grill has system providing reliable braking of carousel. |
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Chamber-type ir furnace for thermal processing of food products IR furnace can be used for processing food products including meat. Furnace has case provided with isolation, working chamber, inspection hole made of heat-resistance material to watch is product is ready, top IR-radiators mounted in device for adjusting its position, lower IR radiators mounted stationary, tray mounted in grooves built in side walls of working chamber to fix distance from radiators to object, mode controller and power application voltage controller. Timer is provided onto panel of furnace. Furnace can be used as at cafes and restaurants and at home for cooking as well as heating ready dishes. |
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Food product cooking apparatus comprising reservoir with thermally safe pouring device Apparatus has cooking reservoir designed for placing of cooking bath therein and equipped with pouring device for moving contents of cooking reservoir. Pouring device is adapted for moving contents of cooking reservoir into pouring vessel which may be detached from casing. Pouring device is further provided with thermostatic valve comprising temperature sensitive mechanical device movable depending on temperature to prevent contents from pouring out until temperature in cooking bath reaches predetermined threshold value, and to provide pouring out when temperature in cooking bath reaches predetermined threshold overturning value. |
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Food product heat treating apparatus Apparatus includes shampoors (baking metallic rods) and unit for holding them in the form of frame, preferably in the form of rectangular frame whose opposite walls have grooves for placing said rods mutually in parallel with possibility of their rotation around their lengthwise axes. In order to realize it, portion of each shampoor (baking rod) arranged in groove is in the form of pointed cylinder and opposite end of rod is provided with shaped bent part. Baking rods are provided with rotation drive. Apparatus also includes cleat with openings whose longitudinal axes are mutually parallel and normal relative to side of cleat turned to wall of frame. Shaped bent end of shampoor is parallel to its longitudinal axis, laid in the same plane and placed in corresponding opening of cleat that may perform translation and rotation movements by means of handle. Cleat is made of wood material. Baking rods are cylindrical. Wall of frame opposite relative to grooved wall of frame has openings along which stop plate is arranged. Frame is detachable one. |
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Method involves subjecting products to the action of heated fat under reduced pressure, followed by removal of fat from products by introducing said products into rotating chamber of centrifuge; providing centrifuging in said chamber under reduced pressure; discharging product from centrifuge chamber through lower valve of centrifuge, inlet valve of sluice chamber provided on centrifuge bottom, and discharge valve of sluice chamber into atmosphere; at the end of centrifuging processing, with inlet valve being open, opening lower valve, thereafter closing inlet valve and opening discharge valve. |
Another patent 2550997.