Gas grill and method thereof
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Solution Overview
Problem
Traditional grills face issues with food marking, flare-ups from fat drops, and inefficient heat transfer due to inferior heat sources, and the limitations of electric grills in portability and efficiency, particularly in open chamber grills used in the catering industry.
Innovation Solution
A gas grill with an open chamber and a heat source positioned above the food grid, utilizing micro-perforated gas burners and additional cool grids to minimize heat transfer by convection and maximize radiation, along with a water tray to catch drops, ensuring quick grilling without marking and reducing benzopyrene formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If the heat source is positioned below the food grid (traditional inferior heat source), then convection heat transfer occurs from bottom to top, but fat drops fall on the heat source causing flare-ups and carcinogen formation
Solution Approach 1:
The patent inverts the traditional heat source position by placing it above the food grid instead of below. This superior heat source configuration prevents fat drops from contacting the heat source, eliminating flare-ups and carcinogen formation while maintaining effective heat transfer through radiation and convection from above
2Object-generated harmful factors
If the heat source is positioned above the food grid, then fat drops no longer fall on the heat source, but heat transfer by convection is less efficient
Solution Approach 1:
The patent changes the thermal parameters by using a micro-perforated plate that emits infrared radiation at controlled temperatures (825-725°C above the plate, 105-180°C at 20cm distance). This radiation-based heat transfer compensates for reduced convection efficiency while maintaining effective grilling temperatures
Solution Approach 2:
The patent substitutes convection-dominated heat transfer with radiation-based heat transfer through the micro-perforated plate. The plate emits infrared radiation that directly heats the food surface, replacing the less efficient convection mechanism that occurs with superior heat sources
3Manufacturing precision
If a thick grid is used to create reflective cavities for uniform radiation distribution, then radiation uniformity improves, but the grid itself heats up and marks the food
Solution Approach 1:
The patent moves the heat source to a different spatial dimension (above the food) rather than using a thick grid below the food. The micro-perforated plate positioned above creates uniform radiation distribution through its perforated structure without requiring the food to be in contact with or near a hot grid surface, eliminating food marking
4Reliability
If electric grills are used for indoor cooking, then portability is reduced due to power network dependency, but consistent heat delivery is improved
Solution Approach 1:
The patent creates a universal grill system that functions both indoors and outdoors by using a gas-powered micro-perforated plate heater instead of electric heating elements. This multi-functional design maintains consistent heat delivery through controlled gas combustion while eliminating dependency on power networks, enabling portable use in any location
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 efficient, fast, and unmarked grilling of food, reducing benzopyrene formation and improving grilling time, while being versatile for both indoor and outdoor use and suitable for industrial applications, with enhanced portability and reduced environmental impact.
Implementation Method 1
utilizing micro-perforated gas burners and additional cool grids to minimize heat transfer by convection and maximize radiation
Implementation Method 2
along with a water tray to catch drops
Data Source
Figure 1~2
Figure 3~5
Figure 6~7
AI summary
Gas grill (1) comprising an open chamber (10) with a heat source above the zone supporting the food and a water tray catching drops (15), wherein the heat source is constituted by at least one burner (11) of combustible gas, provided with a micro-perforated plate (110) irradiating heat, said at least one burner originating, when operating at the maximum power, temperatures that, in the area under the heat source and between two parallel planes spaced apart 1 cm from each other, the higher one being coincident with the bottom face(s) of said plate(s) (110) of the at least one burner (11), range between 825° C and 725° C and, on a plane lower than said planes, parallel to them and separated apart 20 cm from said face(s), range between 105° C and 180° C, when the grill works empty, i.e., without food. The grilling method relies on the use of cold grids.