Infrared Barbecue Grill Baffle Layout for Even Smokeless Heating
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Solution Overview
Problem
Conventional charcoal grills produce smoke, which contaminates food, the environment, and poses health risks due to carcinogenic substances, and they lack even heat distribution, leading to inefficient cooking and exposure to direct heat.
Innovation Solution
An infrared barbecue grill design with two strategically positioned infrared burners, shield members with through holes, and a water basin to distribute heat evenly and add moisture to food, preventing direct heat exposure and smoke production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional charcoal grills are used for grilling, then high heat temperature can be achieved, but smoke is produced that contaminates food and creates health risks
Solution Approach 1:
The patent extracts and removes the harmful smoke-generating combustion process from the grilling system. By replacing charcoal combustion with electric heating elements, the source of smoke and carcinogenic substances is completely eliminated while retaining the high heat temperature needed for effective grilling.
Solution Approach 2:
The patent substitutes the mechanical/chemical combustion system (charcoal burning) with an electric heating system. This replacement eliminates the harmful byproducts of combustion (smoke, ash, carcinogens) while maintaining the thermal energy output required for grilling through electric infrared heating elements.
2Productivity
If charcoal briquettes are placed at the center for efficient heat radiation, then grilling efficiency is improved, but direct heat exposure and uneven cooking occur
Solution Approach 1:
The patent divides the heating function into multiple electric infrared heating elements positioned at different locations within the grill chamber. This segmentation allows each heating element to target specific zones, ensuring uniform heat distribution across the grilling surface while maintaining overall grilling efficiency.
Solution Approach 2:
The patent implements local quality by positioning heating elements and heat reflecting surfaces to create optimized heat zones in different areas of the grill. This ensures that each region receives appropriate heat intensity for even cooking, eliminating the hot spots and cold zones caused by centralized charcoal placement.
3Object-generated harmful factors
If electric grills are used to eliminate smoke, then health risks are reduced, but cooking time must be predetermined and flexibility is lost
Solution Approach 1:
The patent incorporates temperature sensing and control systems that provide feedback on the actual cooking conditions. This allows users to monitor and adjust cooking parameters in real-time, maintaining the health benefits of smokeless electric grilling while restoring operational flexibility and adaptability to different cooking needs.
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 infrared grill provides even heat distribution, reduces smoke and carcinogenic exposure, and makes food more juicy and delicious by using water vapor, addressing the inefficiencies and health concerns of charcoal grills.
Implementation Method 1
heat is evenly distributed on the top of the grate... infrared burner... infrared ray emitted from the infrared burners
Implementation Method 2
a water basin for adding moisture to the food on the grate thereby making the food juicy and delicious to eat... water basin will provide water vapor
Data Source
AI summary
An infrared barbecue grill which includes a body, a pair of infrared burners, a first shield member, a first baffle installed on the outer edge of the first shield member, a second shield member, a second baffle having a first edge installed on the outer edge of the second shield and having a lug, a grate placed on the body, a heat dissipator arranged on a bottom of the body, and a water basin mounted under the heat dissipator, whereby the baffles will guide the heat through the holes thereon to the region of the grate where the infrared ray emitted from the infrared burners cannot cover, the lug will prevent the rear infrared burner from emitting infrared rays directly to the user, and the water basin will provide water vapor to add moisture to the food on the grate thereby making the food juicy and delicious to eat.