Corrugated Barbecue Grid With Channels to Prevent Fat Flare-Ups
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Solution Overview
Problem
Existing barbecue grids face issues with fatty food drippings coming into contact with heat sources, causing fires and soiling the grill, and existing solutions are either inefficient or costly, such as requiring multiple grids.
Innovation Solution
A corrugated grid with inclined walls and wings to direct drippings into channels, preventing contact with heat sources and incorporating a method of bending a flat blank to form channels and slits for efficient production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a single grid is used for cooking, then the device complexity is low, but fat trickles through the grid and contacts the heat source causing flames and soiling
Solution Approach 1:
The grid is segmented into multiple functional elements: channels for fat collection, slits for drainage control, and wings for directional guidance. This segmentation allows the single grid to perform multiple functions (cooking, fat collection, flame prevention) without requiring multiple separate components, thus reducing device complexity while preventing harmful flame contact
Solution Approach 2:
The wings act as intermediary elements that intercept fat before it can directly contact the heat source. By positioning the wings over the slits and channels, they mediate the path of fat flow, directing it into the channels rather than allowing it to fall directly onto the heat source, thus preventing flames without adding complex multi-grid structures
2Object-affected harmful factors
If two superimposed grids are used to collect fat, then flame contact is prevented, but the device complexity and cost increase
Solution Approach 1:
The patent merges the functions of two separate grids into a single integrated structure. The channels, slits, and wings are combined in one grid component, allowing it to perform both the cooking surface function and the fat collection function that previously required two separate grids. This merging reduces device complexity and cost while maintaining the flame prevention capability
Solution Approach 2:
The single grid is designed with multi-functionality: it serves as the cooking surface, the fat collection system, and the flame prevention mechanism all in one component. The channels collect fat, the slits control drainage, and the wings direct fat flow - all within a single grid structure, making it a universal component that replaces multiple specialized components
3Productivity
If the grid has openings for heat convection, then cooking efficiency is improved, but fat trickles through and soils the barbecue
Solution Approach 1:
The grid features local quality variations with different opening configurations in different areas. The channels provide larger openings for efficient heat convection and fat collection, while the slits provide controlled smaller openings for drainage. This local differentiation allows the grid to maintain high cooking efficiency through convection while preventing excessive fat from soiling the barbecue through controlled drainage paths
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 grid effectively prevents fatty drippings from reaching the heat source, reducing food damage and grill soiling while being economical and easy to produce, ensuring safe and efficient cooking.
Implementation Method 1
the first and each respective wing are inclined with respect to a vertical direction; the first wall being inclined by an angle and the wing by a second angle greater than the first angle
Implementation Method 2
the grid allows hot air and combustion fumes to pass through the openings of the grid and come into contact with the food
Implementation Method 3
the food is heated through conduction of the heat transmitted directly between the grid and the food
Data Source
Figure 1~4
Figure 2~3
AI summary
A grid for cooking food, in particular for equipping a barbecue, has a corrugated plate (5), which has an upper face (8) configured to be arranged in contact with the food and a lower face (9) configured to face a heat source; a plurality of channels (10) parallel to a first direction (D1) and configured to convey liquids, wherein each channel (10) is separated from an adjacent channel (10) by an upper rim (11) and being formed by a first and a second wall (12, 13) connected to each other at the bottom of the channel; a plurality of slits (14) parallel to the direction (D1) and obtained in the first wall (12) close to the adjacent upper rim (11); and a plurality of wings (15) attached to the second walls (13), each wing (15) being arranged over a respective slit (14) to protect the slit (14).