Grilling surface

A component, non-stick coating technology used in the field of barbecue surfaces to solve problems such as high thermal expansion coefficients

Inactive Publication Date: 2005-07-27
开利商用制冷有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

One disadvantage of using stainless steel is that, due to its high coefficient o...

Method used

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Examples

Experimental program
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Embodiment Construction

[0013] figure 1 A grilling assembly 10 for grilling food pieces such as hamburger patties is schematically illustrated. The grilling assembly includes a heater 14 for cooking the food piece 12 and a grilling surface 16 made of a suitable material having a low coefficient of thermal expansion.

[0014] In one example, the grilling surface 16 is made of Invar, a material purchased from Imphy S.A in Paris, France. TM make. Invar TM Is a metal alloy that contains iron and 36% nickel, and may contain other trace elements. Inconel has a low coefficient of thermal expansion, so there is very little displacement and expansion when heated. Although Invar is disclosed TM , but it will be appreciated that other suitable materials with a low coefficient of thermal expansion could also be used.

[0015] The grilling surface further includes a non-stick coating 18 . In one example, the non-stick coating 18 is Teflon® available from EI. DuPont Nemours and Company Corporation of Wilmin...

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Abstract

A grilling component (10) employed to grill food items includes a grilling surface (16) made of a material having a low constant of thermal expansion. In one example, the grilling surface (16) is made of Invar. Invar is a metal allow comprised of Iron and 36% Nickel, and may include other trace elements. Invar has a low constant of thermal expansion and therefore moves and expands very little when heated. The grilling surface (16) further includes a non-stick coating (18), such as Teflon. The grilling surface can also be a conveyor belt (32) which travels over a heater (26).

Description

technical field [0001] The present invention generally relates to a grilling surface having a low coefficient of thermal expansion for cooking food. Background technique [0002] A grill or skillet is used to cook a variety of foods, such as hamburgers. In one known grill, the food is grilled on both sides separately. Food is placed on a flat grill portion and the side of the food that contacts the flat grill portion is grilled. When this side of the food is cooked, turn the food by hand to cook the opposite side. After the food is cooked, the food is manually removed from the grill for serving. [0003] In another known grill, the food is grilled on both sides simultaneously. After setting the type of food in the control unit, place the food on the lower grill. Then, put down the platen with an upper grill part on the food, make the food between the upper and lower grill parts so as to grill both sides of the food simultaneously. After the pressing plate is put down, ...

Claims

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Application Information

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IPC IPC(8): A47J37/04A47J37/06
CPCA47J37/067A47J37/0611A47J37/044
Inventor 杰弗里·L·桑兹罗纳德·J·格拉万
Owner 开利商用制冷有限公司
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