Design And Experiment Study On Small Barbecue Stoves

This study is aim at improving the deficiencies two kinds of traditional barbecue stoves that named Nang pit barbecue stove and Metal barbecue stove in Xinjiang. Therefore, two kinds of stoves that called home barbecue stove and outdoor barbecue stove are designed, Compare with the traditional barbecue stoves they have a lot of advantages such as the baking time is short, the products are clean, the stoves are easy to operate and carry, and so on.Home barbecue stove is mainly constituted by stove body, shashlik, drip pan, fire uniformly apparatus, fire separated apparatus, and use the gas stove as a heat reservoir. Grills roasted hung on the inside of stove body, the rotation gear on kebab can match with the chuck on the stove body can make all grills in rotation, it can simplifies the traditional roasting process. Fire uniformly apparatus and fire separated apparatus can avoid the gas stove's flame in direct contact with the meat, ensure the uniformity of roasting. The drip pan can make the oil from the meat drop into the water that can avoid the generation of lampblack, it's very clean and healthy to use. Outdoor barbecue stove is mainly constituted by the rotating system, the burning system, barbecue grills, friction mechanism and the oil receiving drawer. The rotating system can make the barbecue grills rotated in the middle of the burning system in order to make all the grills be heated in the same environment. Set a friction mechanism enable all the grills rotated under the friction to ensure the uniformity of roasting. The oil receiving drawer can prevent the fume's generate, it's not only can ensure the quality of products, but also can protect the environment.Through the study of two kinds of barbecue stoves, we can know that the Home barbecue stove's thermal field changes in relationships of is T=2.5*10-6t3-3*10-3t2+1.5t+32(t<400).The thermal field changes in relationships of lower portion is T=1.2*10-6t3-3*10-3t2+1.8t+28.4(t<400).Because of the Outdoor barbecue stove's thermal field is uniformity, so we separate the thermal field into parts and tested, we can know that the thermal field changes in relationships of upper portion is T=5*10-6t3-6*10-3t2+2t+28(t<400), the thermal field changes in relationships of lower portion is T=1.9*10-6t3-2*10-3t2+0.9t+22.5(t<400).Through the study of the characteristics of lamb, we could know that the main factors affecting the product's quality are raw meat's quality, the size of the meat, the roasting time and the size of the fire. Through the study, determined by the parameters of sensory evaluation and established the sensory evaluation standards of grilled meat. By simple comparison experiment, we get that the string method is “thin-fat-thin-thin” is more conducive to the generation of juiciness. Ensuring the quality of the raw meat's quality and the size of the meat, take the orthogonal experiments between the size of the fire and the roasting time, inferred that the Home barbecue stove is by “both inner and outer is small fire” when roasting time is 6min, the meat we get is the best quality, and the variation relationships with the roasting time of meat central temperature is T=3*10-4t2+7*10-2t+20.7. Outdoor barbecue stove's shashlik is in 2r/min is the optimum rotational speed, while the burner's surface is slightly reddish and with blue flocculent flame, when roasting time is 9min, the meat that we got is the best quality. Simultaneously, the variation relationships with the roasting time of meat central temperature is T=0.4t2+3.7t+21.35.