Interlocking Griddle Plate Grid for Uniform Cooking Temperature
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Solution Overview
Problem
Existing griddle-type cooking devices face issues with temperature disparities and overheating due to thick plates, leading to uneven cooking and the production of toxic compounds, and the use of tie rods for structural support is complex and prone to deformation.
Innovation Solution
A method for manufacturing a griddle-type cooking device using a grid of intercrossed and interlocking bars made of stainless steel, which are brazed to the cooking plate and partition to maintain a planar state, ensuring uniform pressure distribution and stability without the need for complex tie rods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If the cooking plate is made thick to maintain structural integrity, then the plate has sufficient strength, but the temperature distribution becomes non-uniform and cooking effectiveness decreases
Solution Approach 1:
The cooking plate is segmented into a grid of bars that can expand independently. This segmentation allows each bar to respond locally to temperature changes and food placement, maintaining overall structural strength while enabling uniform temperature distribution across the plate surface.
Solution Approach 2:
The invention changes the physical state of the plate material by using a grid structure that allows thermal expansion. The grid bars can expand and contract independently, changing the plate's thermal parameters to maintain uniform temperature distribution while preserving structural integrity.
2Productivity
If the preheat temperature is increased to 350°C to compensate for temperature drop, then the cooking effectiveness is maintained, but toxic compounds are produced and cleaning becomes difficult
Solution Approach 1:
The invention changes the operating temperature parameter by maintaining it at a constant, moderate level through the grid expansion mechanism. This eliminates the need for high-temperature preheating, thereby preventing the formation of toxic compounds while maintaining cooking effectiveness.
Solution Approach 2:
The grid structure provides automatic feedback control for temperature regulation. When food is placed on the plate, the grid bars expand in response to the localized temperature drop, automatically compensating for the temperature change without requiring high preheat temperatures or manual intervention.
3Stability of the object's composition
If tie rods are used to support the plate and maintain planar state, then the plate stability is improved, but the manufacturing complexity increases and deformation risk remains
Solution Approach 1:
The invention merges the support function with the cooking plate structure itself. The grid bars that form the cooking surface also provide the structural support and planar stability, eliminating the need for separate tie rods and simplifying the overall device construction.
Solution Approach 2:
The grid bars serve multiple functions simultaneously: they form the cooking surface, provide structural support, maintain planar stability, and enable temperature regulation through thermal expansion. This multi-functionality replaces the need for separate tie rod components.
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 structure provides improved stability and strength, simplifies manufacturing, and ensures uniform temperature distribution across the cooking surface, reducing the risk of overheating and deformation, while allowing for efficient heat transfer and easy assembly.
Implementation Method 1
heating means for heating and maintaining the plate at a substantially uniform and constant temperature by the generation of saturated steam and water condensation under the plate
Implementation Method 2
The phenomena of condensation and boiling combine in such a way that there cannot be, in a stable manner, any temperature deviation in a cavity in which only pure water and steam are present
Data Source
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AI summary
A method for manufacturing a device for cooking food products by contact, of griddle type, this device comprising a top cooking plate, heating means for heating and maintaining the plate at a substantially uniform and constant temperature by the generation of saturated steam and water condensation under the plate in the presence of the products to be cooked, and link means (40') to maintain the plate in a planar state, these link means comprising a plurality of bars (142, 144a, 144b) of elongate form comprising mutual fitting means, the method comprises the steps consisting in a) intercrossing the bars and fitting them one into the other so as to form a grid (140), and b) fastening the grid to the plate and to the partition, for example by brazing, the grid extending in a plane substantially parallel to the plate and to the partition.