Improved Design A New Portable Grill With Performance Tests

In order to perfect the new portable barbecue grill structure and meet demands of production, the paper analyzes the design basis from the perspective of 1st generation portable barbecue grill. According to the enhancement design of its unreasonable structure, bad insulation effect and low thermal efficiency, it has developed a new type portable barbecue. Utilizing software FLUENT and ANSYS Workbench, it has provided references for analyzing thermal performance, so that it can give further reference for enhancement. The paper consists of the following contents:(1) The paper concludes that the 1st generation has some unreasonable points based on the analyses of its structure. Take these problems as starting point, first is to get through the position of adjusting the height of burner and grills, achieving better thermal efficiency; Second is to increase the opening lid and reduction heat loss insulation board; Third is to transform the ratio convenient spay evenly seasoning; Third is to increase its playing cards and became more stable on rotor.(2) The paper utilizes FLUENT software to transform the stimulation analysis of the thermal performance with before and after. The conclusion shows that: the after BBQ grill no matter in the distribution of inner pressure field, the speed field or temperature field, it also has huge advantages; Utilizing ANSYS Workbench to do the stimulation analysis for structure and temperature field, further testifying the transformed BBQ grill's advantages in its insulation and heat insulation, getting the position regulation of kebab met rod.(3) Through analyzing the roasting characteristics of mutton shashlik, the sensory evaluation parameters are determined, at the same time, barbecue sensory evaluation standard is established. On premise that pre-roast factors of tested mutton are kept in consistent, after conducting orthogonal tests to rotate speed of motor, type of firepower and roasting time, we find that the firepower type of revised grill is “slightly red flame on surface of grill with gentle blue cotton-like flame “and the rotate speed of motor is 3 r/min. When the roasting time reaches 7 minutes, the roasted products enjoy best quality. By detecting the meat products with objective instruments, we determine that it shares similarity with results of sensory evaluation so as to further determine the best roasting technology combination for improved portable grill.(4) The revised grill has improved its thermal efficiency to some extent with thermal efficiency increasing by 2.33 times and saving 50% of fuel compared with that before revising. At the same time, the roasting time is shortened by 33% compared with that of the first-generation grill. At last, through contrastive analysis of grill's performance before and after revising, the conclusion that the improved grill are more advantageous in performance is verified from perspective of heat quantity and technological economics. We also conduct detection of harmful substance- benzopyrene for barbecue sample of revised grill. And it is concluded that the grill enjoys extremely high food safety.