Barbecue grill with a temperature homogenization, protection, and grease guide structure
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Solution Overview
Problem
Conventional barbecue grills suffer from non-uniform temperature distribution, inefficient thermal energy use, and ineffective grease management, leading to uneven cooking, smoke generation, and increased manufacturing costs, as well as risks of fire from grease accumulation on protection hoods.
Innovation Solution
An inclined, upward-facing burner arrangement combined with an M-shaped grease guide and temperature barrier board, which enhances temperature homogenization, protects the burner, and effectively directs grease to a grease tray, reducing the risk of fire and smoke.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a conventional protection hood is provided above the burner to prevent liquids from dropping onto the burner, then the burner is protected from grease and sauce, but the protection hood itself gets heated by radiation energy and causes liquids to catch fire and generate smoke
Solution Approach 1:
The patent introduces a heat dissipator as an intermediary component between the burner and the protection hood. This heat dissipator absorbs excess radiation energy from the burner before it reaches the protection hood, preventing the hood from getting heated to the point where grease and sauce would catch fire. The heat dissipator acts as a thermal buffer that protects the protection hood from excessive heat while still allowing the burner to function effectively.
2Reliability
If a protection hood is provided above the burner to shield from liquids, then the burner is protected, but radiation heat cannot be directly applied to the barbecue grate resulting in thermal energy waste
Solution Approach 1:
The patent applies local quality by creating selective openings in the protection hood at positions corresponding to the barbecue grate. These localized openings allow radiation heat to pass through directly to the grate where it is needed for cooking, while the rest of the protection hood remains intact to provide comprehensive shielding from liquids. This selective permeability optimizes both protection and thermal efficiency.
3Reliability
If the protection hood is arranged at a relatively high location above the burner, then it provides effective shielding, but liquids are hard to drop onto the grease tray arranged underneath
Solution Approach 1:
The patent solves the drainage problem by introducing lateral grease drainage channels in the protection hood. Instead of relying solely on vertical gravity-driven drainage, the grease drainage paths extend horizontally along the inner surface of the protection hood toward drainage openings. This multi-directional drainage approach allows grease to effectively reach the grease tray even when the protection hood is positioned at an optimal height for shielding effectiveness.
4Use of energy by moving object
If the barbecue grate has slots or openings between ribs for ventilation, then air circulation is improved, but temperature distribution becomes non-uniform and food cannot be evenly heated
Solution Approach 1:
The patent introduces a temperature homogenization plate as an intermediary component positioned between the burner and the barbecue grate. This plate has a larger surface area than the burner and distributes the heat more evenly across the cooking surface. The plate acts as a thermal mediator that receives concentrated radiation from the burner and redistributes it uniformly, compensating for the temperature non-uniformity caused by grate openings while maintaining good air circulation.
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
The solution achieves uniform temperature distribution, prevents grease and sauce from reaching the burner, reduces smoke, and lowers the risk of fire by guiding liquids efficiently to a grease tray, thereby improving grilling performance and safety.
Implementation Method 1
an entire surface of a bottom of the temperature homogenization protection sections is allowed to directly receive radiation thermal energy emitting from the infrared heater to thereby enhance homogenization of grilling temperature
Implementation Method 2
two opposite side edges that comprise ribs extending downward therefrom to guide grease of grilled food to flow downward along the ribs
Implementation Method 3
The grease guide and temperature barrier board is configured in an M-shape located under the burner. The grease guide and temperature barrier board is arranged in the barbecue grill and located under the burner to guide the grease of the grilled food to drop down onto a grease tray
Data Source
Figure 1
Figure 2
AI summary
Disclosed is a temperature homogenization, protection, and grease guide structure of a barbecue grill, including at least one burner (10), a grate (20), and a grease guide and temperature barrier board (30). The burner (10) includes a heat generation section (11) and is arranged in an inclined, upward-facing manner in a barbecue grill (90). The grate (20) is arranged in a top opening of the barbecue grill (90). The grate (20) includes ribs (21) that are provided with at least one temperature homogenization protection section (23), which is located above and corresponds to the heat generation section (11). The grease guide and temperature barrier board (30) is configured in an M-shape and is arranged below the burner (10).