Grill and method
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Solution Overview
Problem
Conventional grills release pollutants and carcinogenic compounds into the environment due to incomplete combustion of animal fats and inefficient air flow, which affects both food quality and environmental impact.
Innovation Solution
A grill design featuring a receiving pan with openings for air exchange, a conveying device to reverse air flow, a gas guide tube for smoke extraction, an oxidation chamber for post-oxidation, and a catalyst for partial smoke oxidation, along with an odor filter and heat exchanger for pollution control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional grill design with simple receptacle is used, then device complexity is low, but harmful emissions increase due to incomplete combustion and pollutant release
Solution Approach 1:
The grill is divided into functionally independent modules: oxidation chamber, receiving pan, conveying device, and filter system. Each module performs a specific function (oxidation, fuel containment, air flow control, pollution filtration), allowing the complex system to be managed through modular components that can be independently optimized and maintained.
Solution Approach 2:
An oxidation chamber is introduced as an intermediary component between the fuel source and the environment. This chamber provides a controlled environment for complete combustion of pollutants before exhaust release, acting as a mediator that transforms harmful emissions into less harmful substances through controlled oxidation reactions.
2Reliability
If air flow is not controlled, then device complexity is low, but combustion efficiency decreases leading to carcinogenic compound formation
Solution Approach 1:
The conveying device creates a controlled air flow system that provides feedback between the oxidation chamber and the environment. By regulating the air supply and exhaust flow, the system maintains optimal combustion conditions, ensuring complete oxidation of fuels and pollutants while preventing the formation of carcinogenic compounds through continuous monitoring and adjustment of air flow parameters.
Solution Approach 2:
A conveying device utilizing pneumatic principles is employed to control air flow through the oxidation chamber and receiving pan. This pneumatic system regulates oxygen supply to the fuel bed, ensuring complete combustion by maintaining proper air-to-fuel ratios and directing exhaust gases through the filtration system, thereby improving combustion efficiency without requiring complex mechanical controls.
3Object-affected harmful factors
If pollutants are not filtered, then device complexity is low, but environmental impact increases
Solution Approach 1:
A filter system is introduced as an intermediary component between the exhaust gases and the environment. This filter captures and removes particulate matter, unburned hydrocarbons, and other pollutants from the exhaust stream before release, acting as a mediator that protects the environment from harmful emissions while allowing the grill to operate efficiently.
Solution Approach 2:
The oxidation chamber utilizes strong oxidizing conditions to accelerate the combustion of pollutants before they reach the filter system. By maintaining high oxygen concentration and elevated temperatures in the oxidation chamber, unburned hydrocarbons and organic compounds are rapidly oxidized into carbon dioxide and water vapor, reducing the burden on the filter system and minimizing harmful emissions to the 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
Reduces harmful emissions, prevents carcinogenic compounds from forming on food, and enhances grilling quality by minimizing pollutant release into the environment while utilizing waste materials for cost-effective operation.
Implementation Method 1
The food is browned and cooked by the action of the convection and radiant heat generated by the oxidation of the fuel
Implementation Method 2
The food is browned and cooked by the action of the convection and radiant heat generated by the oxidation of the fuel
Implementation Method 3
The food is browned and cooked by the action of the convection and radiant heat generated by the oxidation of the fuel
Implementation Method 4
a conveying device, which is set up to generate an air flow through the optional grill grate and the at least one opening of the receiving pan
Implementation Method 5
a catalyst for partial smoke oxidation
Implementation Method 6
This leads to the post-oxidation of fats and odors, so that less harmful barbecue smoke is released into the environment
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
The invention relates to a grill (1) with at least one fuel hopper (10) and with at least one optional grill grate (11) arranged above the fuel hopper (10), wherein the bottom (101) of the fuel hopper (10) is provided with at least one opening (102), wherein the grill further comprises at least one gas guide tube (12) with a first end (121) and an opposite second end (122), wherein the first end (121) begins above the fuel and the second end (122) opens below the bottom (101) of the fuel hopper (10), and wherein the grill further comprises a conveying device (7) configured to generate an airflow through the grill grate (11), the at least one gas guide tube (12), and the opening (102) of the fuel hopper (10). The invention further relates to a method for grilling.