Outdoor Grill Oven Layout to Prevent Burner Flare-Ups

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Solution Overview

Problem

Existing outdoor barbeque grills face issues with drippings clogging burners and causing flare-ups, and indirect heating designs have not gained commercial acceptance due to design failures and inefficient cleaning and heating efficiency.

Innovation Solution

An outdoor barbeque grill with an indirect heating system that includes a support frame, pivoted cover, temperature gauge, and drip pans positioned below the cooking surfaces to collect and redirect drippings away from burners, along with an oven for varied cooking and flavor enhancement using wood chips within the heated gas flow.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Object-affected harmful factors

If drip pans are added to collect drippings, then flare-ups are prevented, but device complexity increases

Engineering Contradiction:
Improveflare-upsVSAvoiddevice complexity
Core Design Contradiction:
Object-affected harmful factorsVSDevice complexity

Solution Approach 1:

The drip pan is nested within the grill housing structure, utilizing the existing space between the cooking surface and burners. This integration allows the drip collection function to be added without requiring separate external components, thereby preventing flare-ups while minimizing the increase in device complexity.

Inventive Principle:
Principle #7Nested doll (Nesting)

Solution Approach 2:

The drip pan acts as an intermediary component positioned between the cooking surface and the burners. It intercepts drippings before they can reach the burners and cause flare-ups, while its simple tray design ensures that it does not significantly complicate the overall device structure.

Inventive Principle:
Principle #24Intermediary (Mediator)

2Object-affected harmful factors

If indirect heating is used, then drippings do not contact burners, but heating efficiency decreases

Engineering Contradiction:
Improvedrippings contact burnersVSAvoidheating efficiency
Core Design Contradiction:
Object-affected harmful factorsVSLoss of energy

Solution Approach 1:

The grill employs a hybrid heating approach where different zones have different heating characteristics. The areas directly over the burners provide intense localized heating for searing, while the drip pan-covered areas provide indirect heating. This local differentiation allows the system to prevent drippings from contacting burners in specific zones while maintaining overall heating efficiency through the combination of direct and indirect heating zones.

Inventive Principle:
Principle #3Local quality

3Object-affected harmful factors

If drip collection area is enlarged, then more drippings are captured, but cleaning difficulty increases

Engineering Contradiction:
Improvedrippings capturedVSAvoidcleaning convenience
Core Design Contradiction:
Object-affected harmful factorsVSEase of operation

Solution Approach 1:

The drip collection system is segmented into multiple drip pans positioned at different locations within the grill. Each drip pan is a small, discrete component that can be easily removed and cleaned separately. This segmentation allows for effective capture of drippings across the entire cooking surface while maintaining ease of cleaning, as users can access and clean each small pan individually without dealing with a large, complex collection area.

Inventive Principle:
Principle #1Segmentation

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

Effectively prevents flare-ups by redirecting drippings into drip pans, maintaining heating efficiency, and allowing for convenient cleaning and enhanced food flavor, addressing the limitations of prior indirect heating designs.

Implementation Method 1

drip pans positioned below the cooking surfaces to collect and redirect drippings away from burners

Methodology Applied
Scientific EffectGravity: Gravitation

Implementation Method 2

a container for flavoring materials such as wood chips may be positioned within the heated gas flow to enhance the flavor of the cooked food

Methodology Applied
Scientific EffectConvection: Convection

Implementation Method 3

Heated air and combustion gas are directed to the cooking surface

Methodology Applied
Scientific EffectConvection: Convection

Data Source

PatentUS9357880B2Outdoor barbeque grill and oven
Publication Date: 2016.06.07 BNR TECH DEV
  • US9357880B2 patent drawing
  • US9357880B2 patent drawing
  • US9357880B2 patent drawing

AI summary

An Outdoor Barbeque Grill includes a housing within which is located an oven. The oven may include louvers for admitting heated gases into the oven and an adjustable outlet vent. In one embodiment the grill may include plural cooking surfaces with individual hoods for isolating cooking areas. One or more gas burners are positioned horizontally offset from the cooking area so that drippings from the food do no directly impinge on the burner thus avoiding flare-ups.