Flambeeing Paste Dispenser for Controlled Alcohol Combustion
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Solution Overview
Problem
Existing flambéing methods, such as using pure alcohol, pose safety risks due to uncontrolled combustion and uneven distribution, and alcohol-containing powders can cause local overheating and damage to grilling sauces, making them unsuitable for mass production and high-throughput applications.
Innovation Solution
Development of a gelling or thickening alcoholic paste with adjustable alcohol content, combined with a dispenser for simultaneous and separate application of pasty grilling sauces and flambeing pastes, allowing precise control over alcohol dosage and even distribution, using a two- or multi-chamber system for layering and ignition.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If pure alcohol is used for flambéing, then the flambéing effect is achieved, but safety risks increase due to uncontrolled combustion and uneven distribution
Solution Approach 1:
The patent changes the physical state parameter of alcohol from liquid to paste form by incorporating gelling agents (xanthan gum, guar gum, carrageenan, or gelatin). This parameter change allows the alcohol to be applied in a controlled, viscous form that prevents uncontrolled spreading and combustion, directly resolving the safety and control issues while maintaining the flambéing effect.
2Reliability
If alcohol-containing powders are used, then flambéing is achieved, but local overheating and damage to grilling sauces occur
Solution Approach 1:
The patent changes the physical state from powder to paste form. The paste form ensures even distribution across the grilling surface due to its viscous nature, preventing local accumulations that cause overheating. The gelling agents create a uniform matrix that distributes heat more evenly, eliminating the harmful local overheating effect while maintaining consistent flambéing.
Solution Approach 2:
The patent creates a composite material combining alcohol with gelling agents (xanthan gum, guar gum, carrageenan, or gelatin) to form a paste. This composite structure allows the alcohol to be delivered in a controlled, viscous form that prevents both uncontrolled combustion and local overheating, resolving both safety and quality issues simultaneously.
3Manufacturing precision
If paste form is used for better distribution, then even application is achieved, but device complexity increases due to multi-chamber dispenser requirements
Solution Approach 1:
The patent segments the dispenser into multiple chambers (at least two chambers) to separately store and deliver different components: grilling sauce in one chamber and flambeeing paste in another. This segmentation allows each component to be applied in its optimal form without interfering with the other, achieving uniform distribution while managing device complexity through functional separation.
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 enables precise control over alcohol dosage and even distribution, preventing safety issues and ensuring consistent flavor and texture, suitable for high-volume production without security problems, and allowing new combinations of sauces and pastes that were previously difficult to produce and apply.
Implementation Method 1
contain at least one gelling agent and/or thickening agent soaked and/or gelled by pure alcohol
Implementation Method 2
the alcohol, which has previously spread on the surface of the food to be flamed ignites and burns with a comparatively cool flame
Data Source
AI summary
Flambéing pastes for grilling products, containing at least one gelling agent and/or thickening agent which is soaked and/or gelled by pure alcohol, as well as pure alcohol in a concentration that it maintains the combustion until it is entirely consumed; method for flambéing grilling products, in which a grilling sauce is simultaneously applied with a flambéing paste layer by layer on the product to be grilled and ignites the flambéing paste; a dispenser for the simultaneous, layered application of paste-like grilling sauces and flambéing pastes on the product to be grilled, having a two- or multi-chamber system; and a grilling product that is to be flambéed and has on its surface at least one layer of at least one grilling sauce and, lying thereon, at least one layer of at least one flambéing paste.