Grill Handle Heat Shield for Compact Thermal Protection
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing barbecue grill handle designs either compromise on aesthetics and functionality by increasing the distance between the handle and the cooking chamber or using high-temperature materials like wood, which degrade quickly when exposed to heat and sun, to meet safety standards.
Innovation Solution
A heat barrier or shield is positioned between the handle and the cooking chamber to reduce radiative and convective heat transfer, maintaining a compact design and allowing for the use of various materials, featuring a parabolic shape with upturned ends and a reflective surface to direct heated air away from the handle.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If the distance between the handle and the cooking chamber is increased to reduce heat transfer, then the handle temperature is reduced, but the aesthetic appearance and functionality are compromised
Solution Approach 1:
A heat shield is introduced as an intermediary component between the handle and the cooking chamber. This shield blocks direct radiant heat transfer and creates a thermal barrier, allowing the handle to remain close to the cooking chamber while maintaining safe temperatures. The intermediary element resolves the contradiction by providing thermal protection without requiring increased distance.
Solution Approach 2:
Instead of solving the heat transfer problem by increasing linear distance, the invention introduces a new dimensional element - the heat shield extending perpendicular to the handle-cooking chamber axis. This creates a three-dimensional thermal barrier that blocks heat transfer paths without affecting the compact linear dimensions of the handle assembly.
2Temperature
If the distance between the handle and the cooking chamber is increased to reduce heat transfer, then the handle temperature is reduced, but packaging and space constraints are worsened
Solution Approach 1:
The heat shield serves as a mediator that enables thermal protection within compact dimensions. By blocking radiant heat transfer, the shield allows the handle to be positioned close to the cooking chamber, maintaining a compact overall volume suitable for packaging and storage while still achieving safe handle temperatures.
3Temperature
If wood material is used for the handle to meet temperature criteria, then the temperature threshold is satisfied, but the material degrades quickly when exposed to heat and sun
Solution Approach 1:
The heat shield acts as a protective intermediary that blocks radiant heat from reaching the handle material. This allows the use of durable materials that would otherwise be susceptible to heat and UV degradation, as the shield intercepts the harmful radiation before it can damage the handle material over time.
Solution Approach 2:
The invention converts the harmful effect of radiant heat into a beneficial protective barrier. By positioning the heat shield to intercept radiant heat, the solution uses the heat transfer mechanism itself to protect the handle material, transforming what would be a degrading influence into a contained thermal zone that protects the handle.
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 heat barrier effectively reduces the temperature of the handle without extending the handle's distance from the cooking chamber or using high-temperature materials, providing flexibility in design and material selection while maintaining safety standards.
Implementation Method 1
reduce radiative and convective heat transfer to the handle
Implementation Method 2
reduce radiative and convective heat transfer to the handle
Data Source
Figure 1
Figure 2
Figure 3
AI summary
Two main embodiments of a heat shield for a barbecue grill are disclosed herein. Both are designed to reduce the transfer of heat from the heated volume of the cooking chamber to the handle of the barbecue grill. The first embodiment mounts to the exterior of the cooking chamber and is disposed between the cooking chamber and the handle. The first embodiment is contoured to interrupt the convective flow of heated air away from the handle. The second embodiment mounts to the interior of the cooking chamber opposite the handle. The second embodiment rests adajacent the inside surface of the cooking chamber to form a partially or substantially closed volume that serves as an insulating barrier for the handle.