Ceramic cooking device
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Solution Overview
Problem
Conventional grill-cooking apparatuses using hydrogen combustion gas struggle to effectively wash away excessive fat content due to the rapid flow of hydrogen combustion gas, which reduces the residence time near the food, especially when using a grid-shaped plate body with rectangular cross-sectioned supporting rods.
Innovation Solution
The grill-cooking apparatus features a grid-shaped plate body with elongated holes and supporting rods designed with varying widths and shapes to slow down the flow of hydrogen combustion gas, including increasing-width and decreasing-width parts, and optionally concave surfaces, to prolong gas contact with food, enhancing the washing-away effect of excessive fat content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If the food mounting part is formed by a grid-shaped plate body with supporting rod parts having a rectangular cross-section, then the sense of luxury is provided and food can be supported, but the hydrogen combustion gas flows at uniform speed through the elongated holes, making it difficult to prolong the residence time near the food and reduce the washing-away effect of excessive fat content
Solution Approach 1:
The supporting rod parts are designed with non-uniform cross-sectional areas along their length, creating local variations in the flow path geometry. This causes the hydrogen combustion gas to flow at varying speeds through different sections, prolonging its residence time near the food surface where fat washing is needed, while maintaining the overall grid structure for luxury appearance
Solution Approach 2:
The cross-sectional area of the supporting rod parts is changed along their length rather than remaining constant. This parameter variation creates corresponding variations in the flow area of the elongated holes, which controls the gas flow velocity profile to enhance fat washing effectiveness while preserving the structural integrity and aesthetic appearance
2Temperature
If the hydrogen combustion gas is made to come into direct contact with food, then heating is achieved, but excessive fat content is washed away by moisture contained in the hydrogen combustion gas
Solution Approach 1:
The gas flow dynamics are made variable through the non-uniform cross-sectional design of supporting rod parts. The flow speed is slowed in specific regions to increase residence time, allowing controlled interaction between the moisture in the combustion gas and the fat on food surface, enhancing the washing-away effect while maintaining heating function
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 design prolongs the residence time of hydrogen combustion gas near the food, increasing its contact with fat, thereby effectively washing away excessive fat content and preventing gas flow obstruction by residual fat.
Implementation Method 1
a burner 3 that combusts hydrogen
Implementation Method 2
a Y-axis direction width of each elongated hole of the grid-shaped plate body is the narrowest at a vertical position corresponding to the maximum-width part of each supporting rod part, and gradually increases upward from that position. Therefore, the flow speed of the hydrogen combustion gas inside each elongated hole decreases upward from the vertical position corresponding to the maximum-width part
Implementation Method 3
it is possible to enhance a washing-away effect of excessive fat content by moisture contained in the hydrogen combustion gas
Data Source
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AI summary
In a grill-cooking apparatus including a burner that combusts hydrogen and a food mounting part provided above the burner, a washing-away effect of the excessive fat content by moisture contained in a hydrogen combustion gas can be enhanced. Each supporting rod part includes a flat part located at an upper end and configured to come into contact with food, a maximum-width part, which is located below and away from the flat part, and a Y-axis direction width of which is maximum, and an increasing-width part, a Y-axis direction width of which gradually increases from the flat part toward the maximum-width part. Preferably, each supporting rod part is provided with a decreasing-width part, a width of which gradually decreases from the maximum-width part toward a lower end.