Grill Grease Guide Using Adhesion Pins for Controlled Removal
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Solution Overview
Problem
Existing electric grills fail to efficiently remove grease during cooking due to insufficient inclined surfaces on cooking plates, leading to uncontrolled grease flow and decreased cooking quality and hygiene issues.
Innovation Solution
The introduction of guiding pins with adhesion properties, arranged in various configurations such as vertical, intervals, rows, and with partial surface openings, along with inclined cooking plates and collection trays, facilitates the controlled removal of grease droplets from the cooking area.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If inclined surfaces are used on cooking plates to direct grease, then grease removal is facilitated, but the grease does not drip or drips very slowly due to insufficient inclination and unstable grill legs
Solution Approach 1:
The patent introduces grease guides as intermediary elements between the cooking plate and collection tray. These guides actively channel grease flow, overcoming the insufficiency of passive inclined surfaces alone. The grease guides create defined pathways that ensure grease reaches the collection tray efficiently, resolving the contradiction between ease of cleaning and grease removal efficiency.
Solution Approach 2:
The grease removal system is segmented into distinct functional components: inclined surfaces for initial grease direction, grease guides for active channeling, and collection trays for accumulation. This segmentation allows each component to perform its specific function optimally, with grease guides providing the active intervention needed to overcome insufficient inclination angles.
2Ease of operation
If removable collection trays are used to collect grease, then cleaning is facilitated, but the cooking plates remain dirty and grease flows out uncontrollably
Solution Approach 1:
Grease guides serve as mediators between the cooking plate and collection tray, providing controlled pathways for grease flow. This prevents uncontrolled overflow while ensuring grease is reliably directed to the removable collection tray for easy cleaning, thus maintaining both reliability and ease of operation.
Solution Approach 2:
The grease guides create localized channels with specific flow characteristics, providing controlled grease removal in critical areas while maintaining the overall system's reliability. The local intervention of grease guides ensures grease flows predictably to collection points without contaminating other areas.
3Reliability
If the grill structure is stabilized to prevent leg movement, then grease flow stability is improved, but the overall device complexity increases
Solution Approach 1:
The patent extracts the grease guidance function from the overall structural stabilization system and implements it through separate grease guide components. This allows grease flow stability to be improved through dedicated flow management elements rather than requiring complex structural modifications to the grill legs and body.
Solution Approach 2:
The grease guides create equipotential flow pathways that ensure consistent grease movement regardless of minor structural variations or leg movements. By providing defined channels, the system maintains reliable grease flow stability without requiring the entire structure to be perfectly stabilized.
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
This solution enables quick and efficient removal of grease droplets from cooking plates, enhancing cooking quality and user satisfaction by utilizing adhesion forces and structured guiding mechanisms, while allowing for easy cleaning of the collection trays.
Implementation Method 1
The guiding pins enable the grease droplets to be carried thanks to the adhesion formed thereon
Data Source
Figure 1
Figure 2~3
AI summary
The present invention relates to a grill (1) comprising a first body (2) and a second body (3) which can be opened/closed with an angular movement with respect to each other; a first cooking plate (4) which is provided on the first body (2) and whereon the cooking process is performed; a second cooking plate (5) which is provided on the second body (3) and whereon the cooking process is performed; a heater which is provided between the bodies (2 and/or 3) and the cooking plates (4 and/or 5); and an opening (6) which is arranged on the first cooking plate (4) and/or the second cooking plate (5) and which provides the discharge of the grease droplets formed during the cooking process.