group 3 presentation ms1
TRANSCRIPT
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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.:
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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