Grill Smoke Unit with Fan-Driven Low-Pressure Smoke Draw
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Solution Overview
Problem
Electric cooking appliances struggle to impart significant smoke flavor to 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 configured to draw 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
Engineering 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
Solution Approach 1:
The smoke unit is integrated with the existing housing and cooking chamber structure, combining the smoke generation function with the cooking appliance rather than being a separate standalone system. The smoke channel utilizes the existing housing contours to route smoke from the smoke unit to the cooking chamber.
Solution Approach 2:
The fan serves multiple functions: it circulates air within the cooking chamber for even cooking and simultaneously creates the low-pressure zone necessary for smoke draw. The housing structure serves both as the appliance enclosure and as the pathway for smoke transport.
2Adaptability or versatility
If smoke is generated in the cooking chamber, then smoke flavor is imparted to food, but controlling smoke output becomes challenging
Solution Approach 1:
The system uses pneumatic pressure differential created by the fan to control smoke flow. The fan generates a low-pressure zone that passively draws smoke through the smoke channel from the smoke unit into the cooking chamber, providing automatic flow control without requiring additional valves or actuators.
3Manufacturing precision
If smoke is drawn into the cooking chamber using a low-pressure zone, then smoke distribution is improved, but energy consumption increases
Solution Approach 1:
The fan performs dual functions: it circulates air within the cooking chamber to ensure even heat distribution and cooking, and simultaneously creates the low-pressure zone necessary for smoke draw. This multi-functionality allows the system to achieve both air circulation and smoke distribution without requiring a separate dedicated smoke extraction system.
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 smoke distribution within the cooking chamber, enhancing flavor profiles and improving the cooking experience.
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
Data Source
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.