The Design of an Indoor Electric Barbecue Stove

Author: Schwarz, Robert, Jr.

Year: 1949

Degree: Engineer's thesis

Advisor: Maxstadt, Francis W.

Committee Member: Unknown, Unknown

Option: Engineering

DOI: 10.7907/0xjr-rk22

Abstract

A compact electric barbecue unit has been designed for indoor use. This barbecue has been developed for a mass market.

A market survey was conducted to determine possible distribution channels and the potential market for such a product. A study was made of competitive products to evaluate their design features. In an effort to select the best possible means of barbecuing, cooking procedures were investigated. A detailed study was also made of possible heat sources for the unit with special emphasis on cooking with radiant heat in the near infra-red end of the spectrum.

The final design has been directed toward the large potential market desiring barbecued foods prepared in the kitchen without the mess of charcoal and smoke. The indoor barbecue unit consists of a simple tubular frame from which are suspended two infra-red baking lamps. Meat is placed between the lamps on a rotating motor-driven spit which is attached to the tubular frame. The cooker can be used for baking, broiling, or boiling, by removing the spit and rotating the entire frame ninety degrees.

The multiple function of the unit is highly successful, and the gleaming combination of chrome and white enamel is most pleasing aesthetically.

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