Angled Grilling Surface System for Flame-Free Fat Drainage
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Solution Overview
Problem
Existing grill systems, including charcoal, gas, and electric grills, face challenges such as harmful substance migration into food, difficult handling due to direct heating, longer cooking times, and complex constructions that increase costs and weight, making flame-free grilling inefficient and costly.
Innovation Solution
A universal grill system with two interconnected grilling surfaces at an angle of 120°-170°, each with an inclination of 5-30°, supported by liquid collection containers and protective elements, allowing for even temperature distribution and easy cleaning, suitable for retrofitting various grill types without requiring specific placement.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If lateral or indirect heating is used to avoid harmful substances, then food safety is improved, but handling difficulty increases and cooking time is extended
Solution Approach 1:
The grill grate is segmented into multiple longitudinal bars with grooves on their undersides, creating separate channels for fat drainage while maintaining direct heating contact between food and grate. This segmentation allows harmful fat to be channeled away without requiring complex lateral heating systems.
Solution Approach 2:
The harmful fat and liquids are extracted from the cooking process by channeling them through grooves in the grate bars into collection containers positioned below. This removes the harmful substance migration issue while keeping the simple direct heating structure intact.
2Object-affected harmful factors
If indirect heating is used to prevent harmful substance migration, then food safety is improved, but cooking time increases
Solution Approach 1:
The grill grate is segmented into multiple longitudinal bars with grooves on their undersides, creating separate channels for fat drainage while maintaining direct heating contact between food and grate. This segmentation allows harmful fat to be channeled away without requiring complex lateral heating systems.
Solution Approach 2:
The harmful fat and liquids are extracted from the cooking process by channeling them through grooves in the grate bars into collection containers positioned below. This removes the harmful substance migration issue while keeping the simple direct heating structure intact.
3Loss of substance
If V-profiles with grooves are used to drain fat, then fat drainage is improved, but construction complexity increases
Solution Approach 1:
Instead of changing the entire grate structure to complex V-profiles, only the undersides of the grate bars are provided with simple grooves. This local modification provides effective fat drainage while maintaining the simplicity of the overall construction and allowing use of standard round rod gratés.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables efficient, flame-free grilling with even temperature distribution, reduced risk of food slipping, and easy cleaning, while being adaptable to multiple grill shapes and sizes, thus enhancing grilling performance and usability.
Implementation Method 1
This is based on the principle of the wetting force between the fat and the grid
Implementation Method 2
Patent application DE 102 010 039 695 discloses sloping grill grates which use wetting force/adhesion force to achieve smoke-free grilling
Implementation Method 3
As described in DE 299 03 212 U1 and DE 100 33 294 A1, it has proven advantageous that the fat can flow off along the underside of the grate if the grate has a slope
Data Source
Figure 1~3
Figure 4
AI summary
The invention relates to a grill system 1 for placement on a grill grate 17 of a grill, with a first and a second grill food support surface 1a, 1b, the first grill food support surface 1a and the second crill food support surface 1b having no groove and at an angle of 120°-170° to one another are connected, and the grilled food support surfaces 1a, 1b each have an inclination of 5°-30° relative to the horizontal when placed on the horizontal grillage 17 and are each connected to at least one support element 5a, 5b, a first liquid collecting container 2a for receiving liquid, which is separated out over the first grilled food support surface 1a, a second liquid collecting container 2b for receiving liquid that is separated over the second grilled food support surface 1b, with the at least one support element 5a, 5b supporting the grilled food support surfaces 1a, 1b.