THE MULTIFUNCTIONAL COMBINED APPARATUS FOR FOOD PREPARATION The invented item is a household or professional apparatus, which enables many possible ways of thermal food preparation. Technical area solved by this invention is such as apparatus construction which enables multipurpose preparation of food: deep frying, baking, roasting, grilling by using a minimal amount of oil or by using no oil and also steam-cooking. Until now there were available these options of thermal food preparation: deep fryers for frying in the deep oil. various ovens for baking, stewing or grilling and steam-cookers for cooking in steam. The construction of the new apparatus enables and merges all before mentioned possibilities for thermal food preparation. At the same time it solves some of the specific problems that occur at thermal food preparation by devices, known until now. The problem of baking and roasting in the oven is, that food, for instance meat, has to be overturned and oiled from time to time. The problem of frying in deep fryers is extensive usage of edible oil and consequential ecological problem of waist oils. That is very important issue in catering industry. Big oil consumption also causes high costs of food preparation, so people use the same oil many time and such as oil is a possible cause for cancer development. This problem is also present at the food preparation in households. At deep frying we also noticed the problem of extensive oil absorption into the food, as thermal preparation often softens the food that becomes more porous. Foods prepared as that are more dangerous for health and more caloric. The problem of steam-cookers is that their usage is limited only to a single function, so inspite that this kind of food preparation is among the healthiest, they did not reach the level of massive usage in households. So, people rather cook in pots with added water. This manner causes loss of vitamins and minerals, unequal cooking, overcooking or burning the foods.

The essence of the new apparatus construction is the application of a rotating drum 1 inside the oven. The axis of the swivelling drum is horizontally arranged. Shovels 4 are fixed in the inner surfaces and on the different positions of the drum. Their purpose is to ladle out and spill liquids, sauces, oil, etc., over the food. The frontal frame 2 of the drum is high enough to prevent the discharge of the liquids 5. The housing of the device and the arrangement of the opening can be manufactured in many ways. The shovels are attached onto different but determined places around the drum, so that a harmonious oil or liquid distribution onto foods is possible. The first function of the swivelling drum is defined by carrying the edible oil from the bottom of the drum to the upper position. This enables the gradual spilling over the food, positioned onto or into the static sheet metal containers 6 within the drum. In the central position of the swivelling drum can be statically attached static sheet metal containers 6, which are meant for different purposes of food preparation.

These static sheet metal containers can be perforated or wire-netted or made of a wavy metal sheet material. Different shapes of these static sheet metal containers enable different levels of oil draining and also an equal steam distribution. The second function of the rotary drum is the possibility of using the other type of sheet metal containers or so called chambers (with perforation or wire-netting), which we can attach to the drum. This chambers for food 7 can be attached onto the drum as a single chamber or connected together as multiple chambers. Once attached, they rotate together with the drum and also in the same direction. This kind of frying enables the food to be dipped into the oil 5 every time that the food is at the bottom position. The food and oil contact are short and only at the food surface, so after the upward motion and during every circulation, oil flows away.

The oil absorption into the food is decreased also. One or more connected chambers 7 enable us to prepare one or more different sorts of foods at the same time. This type of the construction enables the food to be fixed in the chamber, so it can not slip around--it also protects the foods from smashing and damaging.

The third function of the rotary drum exists in an even supply of heat, since the drum takes up the heat evenly during the rotation. The source of heat is outside the drum and within the housing. If we switch-off the rotation of the drum and if we use water instead of oil, the device is ready for steam-cooking. Water from the bottom of the drum evaporates up to the food. It is also possible to remove the drum completely for cleaning. The swivelling drum for thermal food preparation has already been used in the past, but that drum did not have the same purpose as the new device. The reason is that it only tumbled the food at its bottom. The drum has never been used to pour liquids over the food with shovels. It also never rotated the food, fixed in the chambers around the axis of the drum. Before mentioned solutions had some disadvantages, as the food was damaged and smashed during the tumbling. At the same time food absorbed to much of oil, because it was constantly positioned at the bottom of the drum. The new multifunctional combined apparatus for food preparation unites many essential novelties and advantages. First innovation is the possibility of multipurpose usage of new device as we can use it to bake, deep-fry, roast stew, and to cook in steam.

The second innovation is that the new device has shovels attached onto the drum to periodically pour liquids over the food which is positioned onto static sheet metal containers. The third innovation are chambers for food which rotate together with the drum and are dipped into the oil at the bottom of the drum when it reaches the bottom position. The second and the third innovation by their function and effect can be described as an superior alternative-compared to usage of conventional deep-fryer or conventional oven, as it prevents foods of being constantly dipped into the oil. At the same time it also enables the food to be in the periodical contact with the oil, since the oil is distributed over the food with shovels. The fourth innovation is an even supply of heat because of the rotation of the drum. First essential advantage of the new multifunctional combined apparatus for food preparation is the possibility of the minimal usage of edible oil for frying.

Compared to conventional deep-fryers where they managed to reduce usage of oil for 25 % by declining the oil container. A new device can reduce usage of oil for at least 80%. So, usage of the new device can significantly decrease costs of food preparation, since the oil can be changed regularly. In this way a new device also contributes solving ecological problems. The second advantage is that foods are never in direct contact with the source of heat, since the food rotates, or is positioned in the centre of the drum onto the static sheet metal containers and cannot be burned. Third advantage is, that the new device has an even distribution of heat and can also be used for defrosting of various frozen foods by setting the appropriate temperature and without adding any liquids in to the drum. Fourth advantage is a possibility of making a device in different dimensions or for usage in professional catering industry. The second possibility of construction of this device is a usage of the static drum B or any other formed container as a basis, whereby the axis is also horizontal. Rotary attachments 11 are installed into the central position of the drum. Onto rottary attachments can be fastened the rotary consoles 9 or 10. With the first version Var. l. of the second option of the construction, console with shovels 9 is attached onto the rotary attachment 11. Rotary consoles with shovels are meant to spill liquid onto the foods. With the second version Var.

2 of the second option of the construction, one or more perforated or wire-netting rotary consoles 10 are attached onto the rotary attachment 11, whereby at each rotation the foods dip into the liquid. In both drum options-rotating or static drum, one or more openings or pouts 12 can be arranged onto the static attachment to spout out water or oil over the foods, positioned onto the static sheet metal containers 6. In the case of spouting out the oil, in the housing of the device is also placed an oil container. This oil is pressured through pouts 12 over foods. Water pouts can be connected either to the water tap or to the water container which enables spouting out water under the pressure. Primary function of spouting out water is to add water for cleaning and rinsing at the self cleaning system. The water outflow can be constructed in two modes. At the first mode we fasten the fluid collector 13 into the static attachment 3. Shovels 4 ladle out the water from the bottom of the drum. Once brought in upper position, the water is spilled into the fluid's collector 13. Afterwards we take the fluid's collector out of the drum and empty it manually. At the second mode of the water outflow, the water, collected in the fluid's collector, drains through the static attachment 3 into the opening 17, made for draining. The second mode of cleaning, combined with the appropriate temperature and cleanser, enables the device to run fully automated self-cleaning system. Fluid's collector 13 can also be used for collecting fluids by defrosting foods.

In the device's housing is placed the electronic regulator, which has different programs that manage speed of rotating drum, temperature, switch on and off the rotation of the drum, self-cleaning function etc. Electronic regulator is programmed to warm up oil before it starts the rotation of the drum, so that sensitive raw foods, as fried meats in a bread-crumbs are prevented from damaging. After the thermal food preparation, the electronic regulator is also programmed to stop the rotating drum in such as position, that compartments with food 7 or 10 are not dipped into oil and can be poured off At the position that is covered with the shovel 4, the wall of the rotating drum is shaped to increase the collection of the oil or fluids. The wall forms a kind of channel 14. This channel enables attaching the shovels onto the wall of the rotating drum and also allows the shovel to increase its volume. It also directs the oil into the shovels. This solution is very practicable when we use minimal amounts of oil or other fluids. The door 15 is designed to prevent oil or fluids of leaking out of the drum and is designed to return the fluids into the drum. The door is convex shaped. This convection increases to the lowest point of the door. At the lowest part of the door is formed the channel that enables oil to return into the drum. Different designs of the device's housing make possible combinations of this device with other, already known devices for food preparation. In this way we can install electric, or gas cooking plates, grilling plates or ceramic cooking plates. Into the housing of device we can also install conventional electrical or gas oven. Inside the new apparatus we can install microwave sources. Into the housing of the device we can also install the compressor that creates vacuum, meant for vacuum thermal food preparation.