Design, Construction and Modeling of a Mechanical Portable Barbecue
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Global Journal of Researches in Engineering Mechanical and Mechanics Engineering Volume 12 Issue 7 Version 1.0 Year 2012 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Inc. (USA) Online ISSN: 2249-4596 Print ISSN:0975-5861 Design, Construction and Modeling of a Mechanical Portable Barbecue Machine By Lawrence Gyansah Rutgers University Abstract - It is an undisputable fact that the existing skewers we come across our various homes and roadsides are heavy and thus, are not easily carried around. Their source of heat which is charcoal is also a danger to the environment in that the process of even acquiring the charcoal promotes deforestation which is tantamount to global warming. The operator is exposed to unfriendly working conditions since the flow of heat cannot be easily controlled. The emission of smoke during operation on the larger skewers pollutes the environment and more importantly, can cause cancer of the respiratory systems. Ashes can be present in the products which can change their taste. Moreover, it is difficult to attain uniform heat distribution. It is by these observations that the initiation of the portable gas barbecue is designed. The primary objective is to provide a barbecue which is portable that is, can be moved from place to place with ease. This design seeks to eliminate the health hazards associated with the use of charcoal in the larger skewers as their source of heat. Notwithstanding, this design in reality would be a perfect substitute if not an alternative to the use of the larger skewers. Keywords : skewer, design, construction, heat, charcoal, radiation, satay, modeling, construction. GJRE-A Classification : FOR Code: 091399 Design,ConstructionandModelingofaMechanicalPortableBarbecueMachine Strictly as per the compliance and regulations of : © 2012 Hassen Lawrence Gyansah. This is a research/review paper, distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License http://creativecommons.org/licenses/by-nc/3.0/), permitting all non commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Design, Construction and Modeling of a Mechanical Portable Barbecue Machine Lawrence Gyansah Abstract - It is an undisputable fact that the existing skewers can eradicate all these mishaps. The research is strictly we come across our various homes and roadsides are heavy based on designing a mini skewer that will comply with and thus, are not easily carried around. Their source of heat customer needs. This project involves the fabrication, which is charcoal is also a danger to the environment in that modeling and construction of a mini skewer with a the process of even acquiring the charcoal promotes specification regarding strength, material and cost. The deforestation which is tantamount to global warming. The skewering machine, as simple in its use, will provide ear 2012 operator is exposed to unfriendly working conditions since the Y flow of heat cannot be easily controlled. The emission of better serviceability, higher efficiency, low cost, and smoke during operation on the larger skewers pollutes the better heat radiation controllability. The main objectives 43 environment and more importantly, can cause cancer of the of this paper are: respiratory systems. Ashes can be present in the products To design a portable gas barbecue machine. which can change their taste. Moreover, it is difficult to attain To ensure safe operation of the machine. uniform heat distribution. It is by these observations that the To eliminate the problems associated with the use of initiation of the portable gas barbecue is designed. The primary objective is to provide a barbecue which is portable the local skewers. that is, can be moved from place to place with ease. This II. Background History design seeks to eliminate the health hazards associated with the use of charcoal in the larger skewers as their source of Satay (i.e. sate) is a dish of marinated, skewered heat. Notwithstanding, this design in reality would be a perfect and grilled meats, served with a sauce. Satay may substitute if not an alternative to the use of the larger skewers. consist of diced or sliced chicken, goat, mutton, beef, Moreover, with its safe operating conditions, economical pork, fish, tofu, or other meats. It may be served with a usage, faster cooking time rate, complete burning processes, environmentally friendly characteristics, uniform heat spicy peanut sauce dip, or peanut gravy, slivers of distribution and heat regulating abilities; the portable gas onions and cucumbers , and ketupat (Bittman, 2008). I VII Version XII Issue Volume Pork satay can be served in a pineapple -based satay ) barbecue is not only the best alternative but also, an excellent A substitute with regard to the existing local skewers. sauce or cucumber relish. An Indonesian version uses a ( Keywords : skewer, design, construction, heat, soya-based dip. charcoal, radiation, satay, modeling, construction. I. Introduction he problem facing users of the larger skewers (i.e. Mechanical barbecue machine) is their immobility T in that they cannot easily be moved to convenient places at the right time (Ullman, 2010). Their source of heat which is charcoal is dangerous to the environment. Researches in Engineering There is excessive heat radiation which can sometimes cause hand burns and also over burnt satay processes. Operators of the larger skewering machines are at risk of dangerously unprotected exposure of unwanted obal Journal of obal Journal gases and excess heat. That is, larger skewer operators Fig. 2.1 : Satay Products Served in Peanut Sauce l encounter several undesirable health hazards (Norton, G 1999). Ashes can be present in the products which can Satay may have originated in Java Sumatra, change their taste. Moreover, it is difficult to attain Indonesia. Satay is available almost anywhere in uniform heat distribution. A perfect substitute is to Indonesia, where it has become a national dish. It is also des ign a portable gas barbecue which almost always popular in many other Southeast Asian countries and African countries, such as: Malaysia, Singapore , Brunei, Author : Rutgers University, The State University of New Jersey, USA, Thailand, Southern Philippines, Netherlands and Ghana, Department of Mechanical Engineering. Record Service - University of Liberia respectively. Liberia, T.J.R Faulkner College of Science and Technology, Division of Engineering. (Corresponding Author). Satay is a very popular delicacy in Indonesia; E-mail : [email protected]. Indonesia’s diverse ethnic groups’ culinary arts have © 2012 Global Journals Inc. (US) Design, Construction and Modeling of a Mechanical Portable Barbecue Machine produced a wide variety of satays. In Africa, satay can There are several varieties of such grills, with most be obtained from a travelling satay vendor, from a falling into one of two categories: gas-fueled and street-side tent-restaurant, in an upper-class restaurant, charcoal (Hale, 2000). There is a great debate over the or during traditional celebration feasts. Close analogues merits of charcoal or gas for use as the cooking method are yakitori from Japan, shish kebab from Turkey and between barbecue grillers (York, 2003). Almost all Ghana, chuanr from China and sosatie from South competition grillers use charcoal, most often in large, Africa. custom designed brick or steel grills (i.e. in Ghana). Arabs were known to grill their meat on swords Grilling existed in the Americas since pre-colonial times. before roasting and Middle-Eastern Nomads would The Arawak people used a wooden structure to roast barbecue their meat on metal skewers known as kebabs meat on, which was called barbacoa in Spanish. The or sharwarma. The spice trade which brought Arab word referred to the wooden structure and not the act of traders to Southeast Asia led to the spread of Arab grilling, but this word was eventually applied to the pit culinary culture to the Indonesians and eventually to style cooking techniques used in the Southeastern Malaysia and Singapore. United States. ear 2012 There are various types of barbecue machines Y Similarly, during the Turkish invasion of Cyprus, which are put into use worldwide. These include electric kebabs or sharwarma were adopted by the locals and is barbecue machines, cell barbecue grill, barbecue grill 44 today a popular dish amongst the Greeks and the Cypriots besides the Turkish, the Egyptians and the netting, and barbecue machine. All these grilled Arabs. The dish spread beyond to Northern India with designed machines have their limitations as mentioned even Beijing residents savouring fiery flavoured kebabs in the introduction. Especially in Ghana, grill machines today. The uniqueness of satay in Asia is that wooden are constructed from empty fuel drums machined into skewers are used unlike metal in their Arab counterpart. two halves longitudinally with improper welding The satay sauce, made up of ground peanuts and other practices at the welded joints (see Fig.2.2). Most local spices, was first introduced in the Philippines by the skewers lack hygienic standards in Ghana. The top is Spanish from South America used to marinate the always opened to the atmosphere which invites dust pieces of meat; the remaining sauce is used as a dip and finally adulterates the grilled products (See Fig.2.3). after the meat of the satay is grilled. Turmeric is a It is on these limitations that a new design,