Grill Smoke Unit with Fan-Driven Low-Pressure Smoke Distribution

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Solution Overview

Problem

Electric cooking appliances struggle to impart significant smoke flavor into food, and existing grill systems face challenges in controlling smoke output, limiting the ability to achieve desired flavor profiles.

Innovation Solution

A cooking device with a smoke assembly that includes a housing, a fan, and a smoke unit, where the smoke unit generates smoke, and a smoke channel is configured to draw the smoke into the cooking chamber using a low-pressure zone created by the fan, allowing for controlled smoke distribution and flavor infusion.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If a smoke unit is added to an electric cooking appliance, then smoke flavor can be imparted to food, but the device complexity increases

Engineering Contradiction:

Improvesmoke flavor capabilityVSAvoiddevice complexity

Core Design Contradiction:

Adaptability or versatilityVSDevice complexity

Solution Approach 1:

The smoke unit is integrated with the existing housing and cooking chamber structure, sharing common walls and spatial arrangement. The smoke channel utilizes the existing housing contours rather than requiring separate external ducting, thereby combining multiple functions within a unified structure.

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The fan serves dual purposes: it circulates air within the cooking chamber for even cooking and simultaneously draws smoke from the smoke unit into the chamber through the smoke channel. This multi-functionality reduces the need for additional dedicated components.

Inventive Principle:

Principle #6Universality (Multi-functionality)

2Adaptability or versatility

If smoke is generated in a closed cooking chamber, then smoke flavor is imparted to food, but smoke output control becomes challenging

Engineering Contradiction:

Improvesmoke flavoring capabilityVSAvoidsmoke output control

Core Design Contradiction:

Adaptability or versatilityVSEase of operation

Solution Approach 1:

The fan creates a controlled low-pressure zone that actively draws smoke from the smoke unit through the smoke channel into the cooking chamber. This active airflow control provides a feedback mechanism that regulates smoke distribution, preventing smoke accumulation issues and enabling consistent smoke flavor application.

Inventive Principle:

Principle #23Feedback

Solution Approach 2:

The system uses pneumatic principles by employing the fan to create pressure differential (low-pressure zone) that drives smoke flow through the smoke channel. This pneumatic control mechanism enables precise regulation of smoke delivery without requiring complex mechanical valves or dampers.

Inventive Principle:

Principle #29Pneumatics and hydraulics

3Volume of moving object

If the smoke channel is integrated into the housing contour, then the device maintains a compact design, but the smoke channel length increases

Engineering Contradiction:

Improvedevice compactnessVSAvoidsmoke channel length

Core Design Contradiction:

Volume of moving objectVSLength of moving object

Solution Approach 1:

The smoke channel is formed to follow the contour of the housing, utilizing curved paths that efficiently route smoke from the smoke unit to the cooking chamber while adapting to the available spatial volume. This curved integration maintains compact external dimensions while providing adequate smoke transport pathway.

Inventive Principle:

Principle #14Spheroidality (Curvature)

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 solution enables effective smoke flavoring of food products by ensuring consistent and controlled smoke distribution within the cooking chamber, enhancing flavor profiles and user control over the cooking process.

Implementation Method 1

a low-pressure zone created by operation of the fan causes smoke generated by the smoke unit to be drawn into the interior cooking chamber

Methodology Applied

Scientific EffectPressure gradient: Pressure Gradient

Implementation Method 2

the low pressure zone can cause smoke generated by the smoke unit to be pulled through the smoke channel and into the interior cooking chamber

Methodology Applied

Scientific EffectSuction: Suction

Implementation Method 3

The fan can be configured to circulate air within the interior cooking chamber

Methodology Applied

Scientific EffectConvection: Convection

Implementation Method 4

The fan can be configured to rotate about a vertical axis to cause air to circulate within the hollow cooking chamber in a toroidal pattern

Methodology Applied

Scientific EffectForced convection: Forced Convection

Data Source

PatentUS20240324616A1Grill systems

Publication Date: 2024.10.03 SHARKNINJA OPERATING LLC

AI summary

Cooking devices and methods of cooking are provided. The cooking devices can include a housing defining an interior cooking chamber, a fan disposed within the interior cooking chamber, a smoke unit coupled to an exterior of the housing, and a smoke channel at least partially defined by a contour of the housing. The smoke unit is configured to generate smoke. The smoke channel has a first end in fluid communication with an interior of the smoke unit and a second end terminating within the interior cooking chamber proximate the fan such that a low-pressure zone created by operation of the fan causes smoke generated by the smoke unit to be drawn into the interior cooking chamber.