GB2417672A

GB2417672A - Combined cooking and heating apparatus

Info

Publication number: GB2417672A
Application number: GB0423073A
Authority: GB
Inventors: Christopher Massarella
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-10-18
Filing date: 2004-10-18
Publication date: 2006-03-08
Anticipated expiration: 2024-10-18
Also published as: GB0423073D0; GB2417672B

Abstract

Outdoor cooking apparatus includes a brick housing, a chimney 16, a heat source tray 4, a grill 6, a spit 7 and an oven. Food may be grilled, baked, roasted or spit roasted. Additionally the apparatus may be converted into a patio heater by tilting the heat source tray so that heat is radiated into the area immediately in front of the unit.

Description

241 7672

MULTIFUNCT ON OUTDOOR OVEN

This invention relates to a brick built oven, only to be constructed out of doors. It incorporates three features which facilitate three different kinds of cooking methods. It also includes the provision to perform as a heater.

Conventional garden barbeques are a common feature but these units are restricted to one form of cooking, that of grilling an item(s) of food. The multifunction outdoor oven utilises built in features which enable the following cooking procedures: To grill or barbeque food stuffs To bake food stuffs To spit roast food stuffs To act as a heater or warmer for the area immediately in front of the unit.

Unlike conventional barbeque units this oven is usable in all weather conditions except severe storms and high winds. There are commercial ovens which are too large to provide a suitable unit for a garden and do not incorporate the multifunction features of this unit.

The object of this invention is to offer the above facilities using a single heat source in a domestic garden setting. Dimensions of the unit can vary according to personal requirements but the standard oven will be approx. 90cm wide x 75cm deep x 1 20cm high (excluding the chimney flue). The chimney flue height will depend on the location of the unit and will be determined upon site inspection.

This oven includes a single heat source tray in which solid fuels or cooking gas can be used. It includes a standard grill mounted above the heat source upon which food items can be grilled and barbequed. It includes flat stone or concrete tiles to be laid on top of the grill which conduct the heat from the source and provide a hot surface upon which to bake food stuffs e.g. bread, picas and other dough based items. It includes a spit roast facility located within the oven chamber which will roast any food item suitable for this form of cooking e.g. chicken, meat joints. The heat source tray is adjustable so that it can radiate heat to the area in front of the oven whilst the oven itself can be opened at the front via a metal sliding shutter to provide convected heat to the area in front of the oven e.g. patio seating area.

The Multifunction Outdoor Oven will now be explained in detail.

In order to fulfill the units multifunction capability it must be constructed from bricks and mortar and be located on a suitably reinforced concrete plinth.

FIG 1 Is a front elevation.

FIG2 Is a side section elevation through A-A showing the location of the heat source tray, the grill, the stone/concrete baking tiles, the spit roast apparatus and the oven's metal sliding shutter.

As is apparent from FIG 1 that the base of the unit is a concrete plinth (1) which will be of the same dimensions as the unit itself. Depending upon the ground conditions the base plinth may require a varying depth and steel reinforcement as appropriate. From the plinth there rises two side pillars (2), one approximately 9 inches wide and 27 inches deep, these are bonded to the rear wall of the unit (3) which is approx. 4 inches deep and 18 inches wide. This construction rises by approx. 24 inches to the level of the heat source tray (4).

Slots are then built into the brickwork to accommodate the locating lugs (5) of the heat source tray. At this point a reinforced concrete lintel (15) is placed across the front of the unit and a further brick course is laid along it. The pillars and back wall of the unit are built up by a further two courses to level the unit off at which point the mortar bed is raked out 1 8mm deep. A metal, or other suitable material, channel is inserted into the raked out bed to accommodate locating lugs (14) of the grill shelf and facilitate the installation and removal of the grill shelf (6). The brickwork continues a further 2 courses at which point tubular metal sleeves (17) are inserted into the mortar bed to accommodate the spit roasting spindle (7). A semi circular brick arch (13) is then formed from side to side of the unit and across the full depth of the unit from the front to the rear wall. This feature creates the oven chamber and forms the roof of the unit. The rear wall is built up to the top of the brick arch and bonded to it by insertion of wall ties at appropriate points. The wall is then weather protected by a course of capping stones.

Two notched lengths of angle steel (8) area mounted vertically on the pillars in line with the lugs (5) of the front of the heat source tray. This facilitates the repositioning of the tray at several locations to a maximum of 45 degrees to the horizontal to produce radiated heat to the front of the unit.

A further two notched lengths of angle steel (9) are mounted vertically either side of the oven aperture to facilitate the repositioning of the metal sliding shutter (12). The shutter is the same shape as the oven opening but slightly larger so that it completely covers the opening when fully closed. This enables the regulation of the temperature inside the oven chamber and allows for the release of convected heat to the area in front of the unit when opened up' The chimney (16) is capped off with an adjustable flange (10) which also assists regulation of the temperature inside the oven aperture.

This section explains the performance of each of the four functions of the oven.

The galling mode The grill operates in the same way as a conventional barbeque grill. The fuel in the heat source tray (4) is ignited and when full combustion is achieved the food is placed on the grill shelf which is then slid into position along the inserted channel. The temperature can be regulated by the repositioning of the front of the heat source tray (4) to various angles up to 45 degrees to. The oven metal chamber sliding shutter(12) can also be adjusted to regulate the temperature of the cooking area.

The baking mode The baking mode is achieved by laying the 12 inch x 12 inch concrete or stone tiles (11) on top of the grill shelf and inserting the shelf in its usual location.. The fuel is ignited and the oven chamber shutter (12) is closed to allow the appropriate temperature to be achieved. When the correct temperature has been reached the food e.g. piers or bread is placed directly onto the concrete or stone tiles. The correct temperature is maintained by adjusting the heat source tray and the oven sliding shutter as required. When the food is cooked it is removed via the front oven opening.

The conventional roast and spit roasting mode The conventional roast mode is achieved by using a roasting tin or other suitable container with the food to be roasted inside it. The container is then placed directly onto the grill shelf (6). Cooking procedure then follows the same directions as for baking.

The spit roasting mode is operated by inserting the spindle (7) through the tubular sleeve (17) provided at one side of the oven and into the oven aperture. At this point the food e.g. chicken, joint, is impaled onto the spindle (7) and positioned centrally on the spindle. The loose end of the spindle is then located into the tubular sleeve(17) at the opposite side of the oven chamber.

The fuel is ignited and the oven chamber shutter (12) closed until the appropriate temperature is achieved. The same method of maintaining the temperature is used as with the baking mode. During cooking the spindle can be rotated through 360 degrees to ensure even cooking. When the food is cooked a baking tin is placed in the oven chamber on top of the grill shelf and the spindle is pulled through the sleeve until the other end of the spindle rests in the baking tray. A long handled fork can then be used to slide the food from the spindle and into the tray. The tray containing the food is then removed from the oven chamber.

The heater mode The heater function can be utilised without cooking any food. The fuel is ignited and when full combustion is achieved the front of the heat source tray is lowered to the bottom notch on the angle steel guiders (8) achieving a 45 degree angle to the horizontal. This will allow for heat to radiate from the tray into the area in front of the oven. To increase the heat generation the oven chamber sliding shutter(12) can be completely removed to allow convected heat to be dispersed to the area in front of the oven. This function can also be accessed after cooking has taken place and makes use of the residual heat in the heat source tray.

Claims

1. A multifunction outdoor oven, constructed from suitable materials, which can grill, stone bake and conventional roast and spit roast appropriate food stuffs and also act as a heater which can radiate and convect heat to the area directly in front of the unit using a variety of fuels to provide the heat source.

2. A multifunction outdoor oven as claimed in claim 1 which incorporates a heat source tray constructed of suitable material, a grill shelf constructed of suitable material, one or more stone or concrete tiles for baking and a shutter made of suitable material to close off the oven chamber.

3. A multifunction outdoor oven as claimed in claim 1 which incorporates a heat source tray which can be adjusted to cause heat to radiate out into the area immediately in front of the unit and an oven chamber from which convected heat from the heat source tray can be directed out into the area immediately in front of the unit.

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Amendments to the claims have been filed as follows 1. A multifunction outdoor oven, constructed from bricks and mortar and comprising a heat source tray for the burning of fuel and an oven chamber capable of grilling, stone baking, conventionally roasting and spit roasting, wherein the oven chamber is positioned above the heat source tray, and the front of the heat source tray can be lowered in such a way that the position of the tray can be changed from a substantially horizontal position in which it provides heat for cooking or baking food stuffs in the oven chamber, to a number of inclined positions up to approx. forty-five degrees to the horizontal in which heat is radiated to the area immediately in front of the oven.

2. A multifunction outdoor oven as claimed in claim 1 which incorporates a heat source tray, a grill shelf, one or more stone or concrete tiles for baking and a shutter to close off the oven chamber.

3. A multifunction outdoor oven as claimed in claim 1 in which the fuel can be cooking gas.

4. A multifunction outdoor oven as claimed in claim 1 in which solid fuels can be used.