Project Automated Smoker
Summersemester 2012 Group 3 by Hossain Md Sawkat Tasbir Ahmed Simon Beiel
Contents:
1.Introduction of the task 2.Cold smoking 3.Hot and warm smoking 4.Smoke roasting and smoke baking 5.Typical smoking temperatures and times 6.Core temperatures in food 7.Demand on the system 8.Requirements 9.Wishes 10.Touch panel for fast handling 11.Subfunction 1 12.Subfunction 2 13.Subfunktion 3 14.Subfunktion 4
1.Introduction of the task:
A automated smoker that is possible to smoke, cook and barbeque in different sequences (combine hot-, cold- and smokerosting in one maschine) Example: 1st: cook and dry for a certain time at a certain temperature 2nd: heat up to a certain temperatue and hold the temperature for a certain time 3rd: smoke the food at a certain time over a certain temerature
2.Cold smoking:
Temp.: 15 - max.30C The time can take hours up to days (eg. Solomon, gammon saussages) It is used to make the food longer nonperishable Hardwoods are used Fir tree chips(schwarzwlder gammon) Meat is raw
Cold smoking oven: heimwerker.de
3.Hot and warm smoking:
Cooking food in hot air under feeding of smoke Temp.: 80-90C (hot smoking) Temp.: 50-85C (warm smoking) Modern smoking ovens use gas source for the cooking process and the smoke is blown in the chamber Faster than cold smooking Food is less non-perishable than cold smoked food Typical food: Halibut, eel, sausages
Smoking oven: yatego.com
4.Smoke roasting and smoke baking:
Temp:90-160C Usually splittet in BBQ chamber, firebox and smoke stack Typical food: pork, beef, turkey Aromatic woods(apple, cherry) For higher temerature we use oak wood Open firebox : more oxygen higher temperature/ less smoke Closed firebox: less oxygen/ more smoke Food ist indirect cooked by the heat and smoke
Smoker: grillsportverein.de
5.Typical smoking temperatures and times:
E.g.: Spare rips: 6h at 70-80C Chicken/ turkey: 3-6h at 100C Salmon: 8-10h at 12-25C Pork shoulder: 4-6h at 107-121C Fish: 45-60min at 90-120C Sausages: 90-120min at 50-60C
This examples follow only only one process but we can also make a sequence (cook, hold temperature, smoke) out of it
6.Core temperatures of food:
Gives us the information when the food is eatable E.g.: Roastbeef medium: 55-60C Pork hounch: 75C Turkey hen: 80-90C Fish:60C Spare rips: 85C
7.Demand on the system:
we expect eatable food Continously measurment and control of the temperature Continously measurment and control of the time Control of smoke flow Recalibration of time and temperature sequences Fast reaction time of the heatsource Notification and correct of disturances Seperate smoking process from cooking process
8.Requirements:
We need: A housing made of steel Temperature control (ventilation system) Sensors for (temperature, smokedetecton) We need a HMI Firebox (smokeproduction) Timecontrol A system that seperate the cooking process from the smoking process Barbeque chamber A visual device to show the user all nessessary information (display)
9.Wishes:
Easy and understandable programmable system for recalibration so that it is also usable for other users Compact design and easy control The concept should be buildable (not too expensive component) Easy cleanable As exact temeratures as possible Base frame A panel that is predefined for the main cooking/ smoking sequences ( beef, turkey, pork, fish)
10.Touch panel for fast handling:
Steak: ifood.tv
Chicken: duden.de Sparerips: cookingwithjackiel.com Fish: steamykitchen.com Panel: orion-engineering.ch
11.Subfunction 1:
Temperature control: Ventilation system Control of heat source Heatsource (eletrical,gas) Detection of the core temperatur of the meat Timing system
12.Subfunction 2:
Cooking/ barbeque chamber Rotating system for the meat (maybe we have different for a equal cooking) Fat outlet
13.Subfunction 3:
Smoking system Smoke detection Automatic valve to open a connection from the firebox to the cooking chamber to get smoke inside the cooking chamber Timing system for smoke sequence Firebox
14.Subfunction 4:
HMI That process all data and gives signals drives Detect errors and disturbances Send data to the viual device Actuate the alarm and hints
Thank you for your attention
Presentation written and presented by Simon Beiel
