Express barbeque with offset heat distributor and method of using same

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Solution Overview

Problem

Existing barbeques lack efficiency and safety in cooking high-quality food, as they often require frequent flipping and can produce smoke and splatters, leading to uneven cooking and contamination.

Innovation Solution

The express barbeque features a housing with a grill and heat distributors, including perforated pipes and heat diverters, which distribute heat evenly around the cooking chamber, eliminating the need for flipping and minimizing smoke and splatters through a 'top and bottom heat system' and enclosed cooking design.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If traditional barbeques use a flame as the heating source positioned under the grill, then the food can be cooked, but the food requires frequent flipping and produces smoke and splatters leading to uneven cooking and contamination

Engineering Contradiction:

Improvecooking qualityVSAvoidsmoke and splatters

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

The heating system is segmented into multiple heat distributors positioned around the cooking chamber, with each heat distributor having perforated pipes and heat diverters that segment the heat delivery paths. This allows heat to be applied from multiple directions simultaneously, cooking food evenly without flipping while containing smoke and splatters within the enclosed chamber

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Heat diverters act as intermediaries between the heat source and the food, directing heat flow through perforated pipes to distribute it evenly. The enclosed cooking chamber serves as an intermediary that contains harmful factors (smoke and splatters) while allowing heat to penetrate the food from multiple sides

Inventive Principle:

Principle #24Intermediary (Mediator)

2Reliability

If traditional barbeques require frequent flipping of food, then the food can be cooked evenly, but the cooking time increases and efficiency decreases

Engineering Contradiction:

Improveeven cookingVSAvoidcooking time

Core Design Contradiction:

ReliabilityVSLoss of time

Solution Approach 1:

The heating system transitions from traditional single-direction (bottom-up) heating to multi-dimensional heating by positioning heat distributors around the cooking chamber. Heat penetrates the food from top, bottom, and sides simultaneously, achieving even cooking without the need for flipping and significantly reducing cooking time

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

3Productivity

If traditional barbeques use an open grill design, then the food can be cooked, but smoke and splatters are generated leading to contamination and reduced safety

Engineering Contradiction:

Improvecooking efficiencyVSAvoidcontamination from smoke and splatters

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

The enclosed cooking chamber creates a controlled environment that contains harmful factors (smoke and splatters) away from the food. The enclosure acts as a barrier that prevents contamination while maintaining efficient heat distribution through the strategically positioned heat distributors with perforated pipes

Inventive Principle:

Principle #39Inert atmosphere (Inert environment)

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

This design enables faster, smoke-free, and splatter-free cooking, ensuring even heat distribution and retention, resulting in high-quality food with reduced cooking time and improved safety.

Implementation Method 1

Each of the perforated pipes is shaped to receive heat from a heat source and having the corresponding heat diverter positioned thereabout to pass the heat from the perforated pipe through the cooking chamber

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Implementation Method 2

having the corresponding heat diverter positioned thereabout to pass the heat from the perforated pipe through the cooking chamber

Methodology Applied

Scientific EffectThermal radiation: Thermal Radiation

Data Source

PatentUS11857110B2Express barbeque with offset heat distributor and method of using same

Publication Date: 2024.01.02 YAGHOTIAN EHSAN SEAN

AI summary

An express barbeque for cooking food includes a housing including a base and a lid with a cooking chamber therein. A grill is positionable in the base to support the food, with a food splatter area defined about the grill. Heat distributors are positioned about the cooking chamber offset laterally from the food splatter area. Each of the heat distributors includes a perforated pipe and a corresponding heat diverter. Each of the perforated pipes is shaped to receive heat from a heat source, and each has the corresponding heat diverter positioned thereabout to pass the heat from the perforated pipe through the cooking chamber whereby cooking of the food is facilitated. A cooking drawer may be slidably retractable from the housing. The cooking drawer may include the upper grill and a lower drip tray. The lower drip tray is connected below the grill to catch drippings therefrom.