MULTI-ZONE SPIT-ROTISSERIE DEVICE FOR MEAT ROASTING AND GRILLING

Abstract

A rotisserie configured for roasting meat cuts or meat mass comprising a horizontal surface, a horizontal spit configured for translational movement above said horizontal surface, and at least one heating zone.

Claims

1. A rotisserie configured for roasting meat cuts or meat mass comprising: a horizontal surface; a horizontal spit configured for translational movement above said horizontal surface; and at least one heating zone.

2. The rotisserie according to claim 1, wherein said horizontal spit configured for translational movement comprises: a stainless steel rod having a length approximately equivalent to a width of said rotisserie; a pair of vertical supports, each vertical support being on one side of said rod, said vertical supports mechanically connected each to one end of said rod; two pairs of disks, each pair of disks comprising larger and smaller disk couplings mounted each on one side of said rod; spring and stopper couplings mounted on said rod, each spring of said couplings fastened to each of said smaller disk on one end and to said stopper on a second end; and a vacant length between said two pairs of larger and smaller disk couplings configured for loading the meat mass or meat cuts.

3. The rotisserie according to claim 2, wherein said larger disk comprises a slot configured for inserting said rod, and pins on sides of a closed end of said slot, said smaller disk comprising a central hole in the middle configured for inserting said rod, and holes at the sides of said central hole configured for inserting and locking said pins.

4. The rotisserie according to claim 2, wherein said larger disk comprises a slot configured for inserting said rod, and pins at the sides of a closed end of said slot, said smaller disk comprises a slot configured for inserting said rod, and holes at the sides of the closed end of said slot, said pins configured to insert and lock within said holes.

5. The rotisserie according to claim 2, wherein said spring and stopper couplings are configured to lock said larger and smaller disk couplings in position and press them against the meat mass or meat cuts mounted on said rod between said larger and smaller disk couplings.

6. The rotisserie according claim 2, wherein said vertical supports comprise weights configured for stabilizing said rod in horizontal position.

7. The rotisserie according to claim 2, wherein each of said vertical supports comprises a handle configured for locking said rod in position and moving it in translational movement, said rotisserie comprising a serrated rail at each side of said horizontal surface and in mechanical communication with said vertical supports, said vertical supports configured to lock within said serrated rails with groove-tooth coupling and lock said spit in position after said translational movement.

8. The rotisserie according to claim 1, wherein said heating zone is located on the rear side, front side or top of said rotisserie.

9. The rotisserie according to claim 8, wherein said heating zone on said rear side comprises a heat source on a plane below said horizontal surface and spit, said heating zone on said front side comprises a heat source on said horizontal surface below said spit, said heating zone on said top comprises a heat source above said spit.

10. The rotisserie according to claim 9, wherein said heat source is a tray positioned at rear side of said rotisserie on a plane lower than said horizontal surface.

11. The rotisserie according to claim 10, wherein said tray comprises a charcoal bed.

12. The rotisserie according to claim 11, further comprising a bed of basalt stones positioned above said charcoal bed.

13. The rotisserie according to claim 10, wherein said tray comprises a heat generator selected from an electric heater and a gas burner.

14. The rotisserie according to claim 9, wherein said heat source on said horizontal surface comprises a griddle positioned at the front side of said rotisserie and at least one electric heater positioned below said griddle.

15. The rotisserie according to claim 14, wherein said griddle comprises two electric heaters, wherein each of said electric heaters is positioned below half of a surface of said griddle and configured to independently heat said half of the surface of said griddle.

16. The rotisserie according to claim 14, wherein said griddle is inclined towards an edge of said rotisserie, said edge comprising a trough configured for collecting fluids flowing out of the meat mass mounted on said spit.

17. The rotisserie according to claim 9, wherein said heat source on said top includes a heat radiator positioned above said spit, said top heat radiator comprises a housing, vertical supports configured to hold said top heat radiator above said spit, a heat generator selected from heaters, halogen lamps and gas burners, and a heat-proof cover at a lower side of said housing.

18. The rotisserie according to claim 17, wherein said heat-proof cover is made of tempered glass or ceramic board.

19. The rotisserie according to claim 17, wherein said heat source further comprises a layer of basalt stones positioned lower than said heat generator.

20. The rotisserie according to claim 17, wherein said heat generator comprises at least two heaters, at least two halogen lamps or at least two gas burners.

21. The rotisserie according to claim 17, wherein said heat source further comprises mode switch configured for adjusting heat radiating from said heat generator.

22. The rotisserie according to claim 17, wherein said top heat source further comprises a telescopic tube arrangement within said vertical supports and handles, each handle at each side of said housing and in mechanical communication with said telescopic tube arrangement, said telescopic tube arrangement and handles configured to move said top heat source vertically along said vertical supports.

23. The rotisserie according to claim 17, wherein said top heat source is configured to be rotated and locked at any angle between 0 and 90 relative to said spit.

24. The rotisserie according to claim 1, further comprising a thermostat for adjusting the temperature of said at least one heating zone.

25. The rotisserie according to claim 1, further comprising a heat sensor in thermal communication with said at least one heating zone.

26. The rotisserie according to claim 1, further comprising a pedal configured for controlling rotational movement of said spit with pressure applied by an operator.

27. The rotisserie according to claim 1, further comprising an air vent configured for expelling excessive heat off of said rotisserie.

28. The rotisserie according to claim 1, further comprising a power socket for connecting an electric knife that is configured for cutting meat off of said meat mass or meat cuts.

29. The rotisserie according to claim 1, wherein said spit is divided in two parts, each part comprising gearwheel mechanism configured for rotating said part of said spit 90 between open and closed positions.

30. A rotisserie configured for roasting meat cuts or meat mass comprising: a horizontal surface comprising a griddle at a front side and at least one electric heater positioned below said griddle; a horizontal spit configured for translational movement above said horizontal surface and comprising: a stainless steel rod having a length approximately equivalent to a width of said rotisserie; vertical supports, each vertical support on one side of said rod, said vertical supports mechanically connected each to one end of said rod; two pairs of disks comprising each larger and smaller disk couplings mounted each on one side of said rod; spring and stopper couplings mounted on said rod, each spring of said couplings fastened to each of said smaller disk on one end and to said stopper on a second end; and a vacant length between said two pairs of larger and smaller disk couplings configured for loading the meat mass or meat cuts; a tray positioned at a rear side of said rotisserie on a plane lower than said horizontal surface, said tray comprising a charcoal bed; and a top heat radiator positioned above said spit, said top heat radiator comprises a housing, vertical supports configured to hold said top heat radiator above said spit, a heat generator selected from heaters, halogen lamps and gas burners, and a cover made of tempered glass or ceramic board at a lower side of said housing.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0025] FIGS. 1-4 illustrate different views of the device of the present invention.

[0026] FIGS. 5A-5B display front and back perspective views of the device of the present invention.

[0027] FIG. 6 is a front view scheme of the front side of the device of the present invention.

[0028] FIG. 7 is a perspective side view middle part of the back side of the device.

[0029] FIG. 8 is a front view focused on the middle part of the back side of the device.

[0030] FIG. 9 shows the structure of a large or small stopper placed on the skewer of the device.

[0031] FIG. 10 shows a grooved large disk mounted on and locked to the skewer of the device with means for locking to a small disk.

[0032] FIG. 11 shows the small disk with central insertion for the device and means for locking to the large disk.

[0033] FIG. 12 shows the conjoint assembly of the small and large disks in locking state one to the other.

[0034] FIG. 13 shows the conjoint assembly of stopper, spring and disks assembly mounted on the skewer of the device.

DETAILED DESCRIPTION OF THE DRAWINGS

[0035] In the detailed description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be understood by those skilled in the art that these are specific embodiments and that the present invention may be practiced also in different ways that embody the characterizing features of the invention as described and claimed herein.

[0036] In general, the rotisserie of the present invention comprises at least one heat source located in its back, front or top sections and a movable spit that may be horizontally displaced above or under these heat sources. FIGS. 5A and 5B display front and back perspective views of a particular example of a multi-zone rotisserie (1) of the present invention with a coal tray located in the back (13), griddle located at the front (4) and gas or heat radiator located at the top (3). The spit (2) is movable to and away from each one of these heat sources and provides control on the roasting of meat placed on it. FIG. 6 is a front view of the rotisserie (1) illustrating shawarma mass (21) mounted on the spit and grilled below heat radiator and above front griddle and back tray.

[0037] FIGS. 1-4 are schematic illustrations of different views of the particular example of rotisserie (1) shown in FIGS. 5A and 5B. The spit (2) is located above the main platform of the rotisserie (1) that comprises the griddle (4) at the front and covered coal tray (13) at the back. Top heat source (3) may comprise any heat generator for roasting meat.

[0038] Possible particular examples of heat generator for the top heat source (3) are halogen lamps, conduction coils and reflectors, heat radiators and open fire such as gas burners. Basalt bricks are accommodated at the housing of the top heat source to absorb the heat generated by any heat source located within and radiate it more efficiently on the meat on the spit (2).

[0039] All types of heat generators for the top heat source (3) may extend along the entire length of housing of the heat source (3) and distribute heat evenly along its entire length. Alternatively, the top heat source (3) may be divided into two zones, each zone radiating or producing heat separately and independently from the other zone. Such division provides better control on the heat and roasting of meat on the spit (2). It may also benefit in selective heating of different parts of the meat on the spit (2). A heat mode switch (19) for determining the level of heat radiating from the top heat source (3) is in communication with the heat generators for selectively turning them on and off. Accordingly, the time and level of roasting the meat on the spit (2) below are further controlled by a user. The heat generators in the top heat source (3) may be shielded with tempered glass or ceramic board or remain exposed depending on the heating, grilling and/or searing desired effect on the meat on the spit (2).

[0040] Top heat source (3) may be fixed and stabilized in place with supports (8) at its sides holding it in horizontal position above the spit (2). Alternatively, the top heat source (3) may comprise adjustable axes at its sides and complementing locking mechanism that enable to position it at an angle anywhere between, for example, 0 and 90 relative to the spit (2). It is noted that angles greater than 90 may also be possible. Further, the particular example of rotisserie (1) in FIGS. 1-4 shows handles (7) attached to the top heat source (3) and supports (8) on it sides for lowering it relative to the spit (2) and allowing the meat mounted on the spit (2) to absorb a higher amount of heat. The handles (7) keep the top heat source (3) in locked position when aligned in parallel relative to it and release it when rotated 90 horizontally outwards. Supports (8) comprise telescopic arrangement of tubes on both sides of the top heat source (3) so that applying force on the handles (7) in their released position enables moving the top heat source (3) vertically down towards the spit (2) and up to its initial position.

[0041] The griddle (4) is a metal plate with heat source below and serves as a surface for additional roasting of meat portions that are cut off of the meat parts or mass mounted on the spit (2) and collected on the griddle (4). The griddle (4) is slightly inclined towards the edge of the rotisserie (1) to allow the flow of extra fluids that has not evaporated by the heat of the griddle (4) out to a trough (4a). A single heat generator may be used to evenly heat the surface of the griddle (4) from beneath. Alternatively, independently operated and controlled two heat generators or more may be installed under the griddle (4). This actually forms separate heating areas on the griddle (4) enabling roasting different types of food at different temperatures on the same griddle. Efficiency is also improved by controlling the number of operating heat generators and using only part of the area of the griddle (4).

[0042] The rear heat source (13) provides another option of roasting meat with a charcoal bed in a tray. The charcoal bed is however optional to other heat generators that may be used for the rear heat source (13) such as gas burners. In another option, basalt stones may be placed in the tray of the heat source (13) over a heat generator and provide efficient and economic heat radiation for roasting meat mounted on the spit (2). In all options of charcoal bed and gas burners with or without a layer of basalts stones, the rear heat source (13) may be used to participate in roasting meat mounted on the spit (2) and/or meat held on skewers that are placed directly over the heat generator.

[0043] The spit (2) is rotated around its axis for even roasting of the meat mass or cut mounted on it and is also movable horizontally relative to the front and back zones of the rotisserie (1). Such translational movement enables controlling the roasting of meat on the spit (2) by bringing it closer to or farther from the heat sources (3, 4, 13) in addition to controlling the heat level of the heat generators. The horizontally movable spit (2) may be brought above the rear heat source in the tray in the back or the front griddle (3) of the rotisserie (1) and absorb direct heat and particular flavors. Vertical supports (10) lock the spit (2) on its two sides and stabilize its horizontal position with weights. The translational movement of the spit (2) is done by moving the supports (10) horizontally along a dented rail. Rotational handles (9) are connected to the supports (10) and lock it in position when in parallel position relative to the sides of the rotisserie (1). When turned, for example, 90 outwards, the handles (9) release the supports (10) from the dent in the rail and allow advancing it forward or backward by applying physical force on them. Gearwheels within gearbox (18) are used to move the supports (10) along the dented rails.

[0044] Rotation of the spit (2) around its axis is controlled by, for example, pedal (12) pressed by a user that operates the rotisserie (1). The control on the speed of rotation of the spit (2) allows the user to control the roasting of the meat mass or cuts (21), preventing excessive crust on its outer surface and keeping its juices.

[0045] In the front panel, buttons or knobs (11) are used to control the temperature of the heat generators in the different heat sources, and power socket (28) is used to plug, for example, an electric knife for cutting parts of the meat mass (21). In the parallel rear panel, venting outlet (14) (see FIGS. 2, 7, for example) are used to air-cool the rotisserie (1) that generates very large amount of heat during operation. To measure the temperature, heat sensor (23) is located on the rear panel of the rotisserie (1) in proximity to the venting outlets (14). A second heat sensor (29) (see FIG. 7) is placed at the side of the rotisserie (1) at the entrance to conduit (31), which is in communication with heat generators at the top heat source (3). Heat sensor (29) monitors the temperature at the top heat source and enables the user to reduce or elevate the heat radiating from above and keep the meat mass (21) below properly roasted without too much loss of liquids or excessive formation of outer crust.

[0046] The meat mass, especially shawarma, see for example (21) in FIG. 6, is secured with two pairs of disks (5, 6) mounted on the spit (2) one pair on each side. Groove (20) in the larger disk (5), seen better in FIG. 4, is sufficiently wide to accommodate the spit (2) when inserted into it. The small disk (6) may also comprise a groove with sufficient width to accommodate the spit (2). The two disks are mounted on the spit (2) with their grooves positioned opposite each other. They are then fastened to each other with pin-hole couplings (27, 26), see FIGS. 10-13, and lock together on the spit (2). Alternatively, the smaller disk (6) comprises a central hole (25) with dimensions sufficient to insert the spit (2) through. The smaller disk (6) is then locked to the larger disk (5) with pin-hole couplings (27, 26) as seen in FIGS. 10-11. The diameter of the meat mass (21), particularly shawarma, is not larger than the diameter of the larger disk (5), and the couplings of the two disks (5, 6) confines the meat mass (21), along a selected part of the spit (2) and keeps it condensed state. When cuts are taken off of the meat mass (21), its size reduces, and at certain size the larger disk (5) is released from the smaller disk (6), that then serves as the boundary for the meat mass (21) from both sides and keeps it in condensed form.

[0047] Spring (15) and stopper (16) coupling is used on each side of the spit (2) to maintain the coupled disks (5, 6) in fixed position and press them against the meat mass (21) at the center of the spit (2). The spring is inserted into stopper (16) on one end and hole (25) of the smaller disk (6) on the opposite end. It is adjusted and stretched according to the desired pressure to be applied on the meat mass (21) between the two pairs of disks (5, 6). After proper adjustment of spring (15) is obtained, screw (24) locks its position within stopper (16) and secures the pairs of disks (5, 6) and meat mass (21) in place. The pressure applied to the meat mass (21) is necessary, since it loses mass, liquids and fats during roasting and cutting pieces of meat off of it. This creates gaps and voids within the meat mass (21) and, therefore, requires further condensing to keep it stable on the spit (2).

LIST OF PARTS OF THE ROTISSERIE

[0048] 1Rotisserie

[0049] 2Spit

[0050] 3Top heat source

[0051] 4Front heat source and griddle

[0052] 4atrough for collecting fluids from griddle

[0053] 5Large disk

[0054] 6Small disk

[0055] 7Top heat source lever

[0056] 8Telescopic support for top heat source

[0057] 9Spit handle for horizontal movement

[0058] 10Spit stabilizing weight

[0059] 11Thermostat

[0060] 12Spit speed control pedal

[0061] 13Back heat source and grilling

[0062] 14Ventilation exits

[0063] 15Spring

[0064] 16Large stopper

[0065] 17Small stopper

[0066] 18Gearwheels for height of top heat source

[0067] 19Mode switch for heat intensity

[0068] 20Large disk groove

[0069] 21Meat mass

[0070] 22Main control board

[0071] 23Heat Sensor

[0072] 24Large/small stopper screw

[0073] 25Small disk central hole

[0074] 26Small disk pin hole

[0075] 27Large disk hole

[0076] 28Power socket

[0077] 29Heat sensor

[0078] It is to be understood that the invention is not limited in its application to the details set forth in the description contained herein or illustrated in the drawings. The invention is capable of other embodiments and of being practiced and carried out in various ways. Those skilled in the art will readily appreciate that various modifications and changes can be applied to the embodiments of the invention as hereinbefore described without departing from its scope, defined in and by the appended claims.

[0079] The terms including, comprising, and variations thereof, as used herein, means including, but not limited to, unless expressly specified otherwise.

[0080] The terms a, an, and the, as used herein, means one or more, unless expressly specified otherwise.

[0081] Devices that are in communication with each other need not be in continuous communication with each other, unless expressly specified otherwise. In addition, devices that are in communication with each other may communicate directly or indirectly through one or more intermediaries.

[0082] When a single device or article is described herein, it will be readily apparent that more than one device or article may be used in place of a single device or article. Similarly, where more than one device or article is described herein, it will be readily apparent that a single device or article may be used in place of the more than one device or article. The functionality or the features of a device may be alternatively embodied by one or more other devices which are not explicitly described as having such functionality or features.