Frying Pan with Extended Secondary Surface for Long Bone-In Cuts
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Solution Overview
Problem
Circular frying pans often cannot accommodate lengthy bone-in cuts of meat or other large food items, making it difficult to cook them properly due to size constraints.
Innovation Solution
A frying pan design featuring a secondary cooking surface that extends outward from the primary circular surface, allowing long cuts of meat to lie flat and ensuring even cooking, with a handle positioned at an angle to facilitate comfortable handling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a circular frying pan is used, then the pan structure is simple and easy to manufacture, but it cannot accommodate lengthy bone-in cuts of meat or other large food items
Solution Approach 1:
The patent extends the traditional circular cooking surface into a third dimension by adding a linear extension that protrudes outward from the circular surface. This dimensional change allows the pan to accommodate lengthy food items like bone-in cuts of meat that would not fit in a standard circular pan, while maintaining the simplicity of the original circular structure.
2Manufacturing precision
If the secondary cooking surface extends outward from the primary surface, then long cuts of meat can lie flat for even cooking, but the pan becomes more complex to manufacture
Solution Approach 1:
The cooking surface is segmented into two distinct parts: a circular primary cooking surface and a linear secondary cooking surface. This segmentation allows each surface to serve its specific function - the circular surface for traditional cooking and the linear surface for accommodating lengthy food items - while maintaining manufacturing simplicity through modular construction.
3Ease of operation
If the handle is positioned at an angle between 30-60 degrees with the central axis, then user comfort is improved, but the handle alignment becomes more complex
Solution Approach 1:
The handle angle is optimized within a specific parameter range of 30-60 degrees relative to the central axis of the linear extension. This parameter change balances user comfort for gripping and maneuvering the pan with the structural integration requirements, allowing the handle to be positioned ergonomically while maintaining reasonable manufacturing alignment tolerances.
Data Source
AI summary
A frying pan includes a circular primary cooking surface having a center and a radius. A secondary cooking surface is contiguous with and outwardly projects from the primary cooking surface. The secondary cooking surface downwardly tapers to a rounded end, and has a central axis. A handle having a handle axis is connected to the primary cooking surface. The handle axis forms an angle of between 30 degrees and 60 degrees with the central axis of the secondary cooking surface. The pan wall has a boundary with the primary cooking surface. A point is disposed along the central axis at the boundary, the point being a radial distance from the center of the primary cooking surface. A distance between the point and the rounded end of the secondary cooking surface is at least 18 inches.