group 3 presentation ms1

7/31/2019 Group 3 Presentation MS1

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Project Automated Smoker

Summersemester 2012

Group 3

by

Hossain Md Sawkat

Tasbir Ahmed

Simon Beiel


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Contents:1.Introduction of the task

2.Cold smoking

3.Hot and warm smoking4.Smoke roasting and smoke baking

5.Typical smoking temperatures and times

6.Core temperatures in food

7.Demand on the system8.Requirements

9.Wishes

10.Touch panel for fast handling

11.Subfunction 1

12.Subfunction 2

13.Subfunktion 3

14.Subfunktion 4


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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 onemaschine)

1st: cook and dry for a certain time at a certaintemperature

2nd: heat up to a certain temperatue and hold the

temperature for a certain time3rd: smoke the food at a certain time over a certain

temerature


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2.Cold smoking: Temp.: 15 - max.30C

The time can take hoursup to days (eg. Solomon,gammon saussages)

It is used to make the

oo onger non-perishable

Hardwoods are used Fir tree

chips(schwarzwldergammon)

Meat is raw

Cold smoking oven: heimwerker.de


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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

and the smoke is blown in thechamber

Faster than cold smooking Food is less non-perishable

than cold smoked food Typical food: Halibut, eel,

sausages

Smoking oven: yatego.com


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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 hi her 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 heatand smoke

Smoker: grillsportverein.de


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5.Typical smoking temperatures and

times:

E.g.: Spare rips: 6h at 70-80C Chicken/ turkey: 3-6h at 100C - -

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


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6.Core temperatures of food: Gives us the information when the food is

eatableE.g.:

-

Pork hounch: 75C

Turkey hen: 80-90C

Fish:60C Spare rips: 85C


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7.Demand on the system: we expect eatable food

Continously measurment and control of thetemperature

Continousl 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


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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)


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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

Easy cleanable

As exact temeratures as possible

Base frame A panel that is predefined for the main cooking/smoking sequences ( beef, turkey, pork, fish)


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10.Touch panel for fast handling:

Steak: ifood.tv

Chicken: duden.deSparerips: cookingwithjackiel.comFish: steamykitchen.com

Panel: orion-engineering.ch


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11.Subfunction 1: Temperature control:

Ventilation system

Control of heat source

Heatsource (eletrical,gas) Detection of the core temperatur of the meat

Timing system


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12.Subfunction 2: Cooking/ barbeque chamber

Rotating system for the meat (maybe we havedifferent for a equal cooking)

Fat out et


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13.Subfunction 3: Smoking system

Smoke detection

Automatic valve to open a connection from

t e ire ox to t e coo ing c am er to getsmoke inside the cooking chamber

Timing system for smoke sequence

Firebox


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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


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Thank you for your attention

Presentation written and presented by Simon Beiel

group 3 presentation ms1

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