Infrared Grill Emitter Grid for Uniform Cooking Without Flare-Ups
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Solution Overview
Problem
Conventional gas grills suffer from flare-ups and inefficient energy distribution, leading to uneven cooking and excessive energy consumption, particularly in commercial settings where fast cooking of meat is required.
Innovation Solution
The design incorporates an infrared energy emitter with a grid configuration that restricts airflow and segregates the emitter into segments, enhancing infrared radiation emission and distribution, thereby preventing flare-ups and ensuring uniform energy delivery.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If conventional port type gas burners are used with ceramic or metal covers, then smoky flavor is produced through vaporization of expelled juices, but infrared radiant energy production is negligible compared to convective energy
Solution Approach 1:
The patent removes the ceramic or metal covers that block radiant energy and extracts only the necessary flame coverage area. The burner is designed with openings that expose the flames directly to the cooking surface, eliminating the energy-wasting covers while maintaining the desired cooking effects.
Solution Approach 2:
The patent changes the physical parameters of the burner system by adjusting flame height, burner surface area, and gas flow rates to optimize infrared radiant energy production. These parameter changes shift the energy transfer mechanism from predominantly convective to predominantly radiant.
2Productivity
If high fire is used to sear meat and mark the surface quickly, then cooking speed is improved, but flare-ups occur due to ignition of expelled oils
Solution Approach 1:
The patent applies partial action by using multiple burners at different power levels. Some burners operate at high fire for searing specific areas, while others maintain lower temperatures to prevent oil ignition. This selective application of heat intensity allows fast cooking without excessive flare-ups.
Solution Approach 2:
The patent introduces flavor-producing bars as intermediary elements between the flames and the food. These bars vaporize expelled juices to create a smoky flavor without requiring the flames to directly contact high-fat areas, thus preventing flare-ups while maintaining cooking speed and flavor.
3Use of energy by moving object
If burner surface is open to food support grids, then infrared radiant energy cooking is achieved, but energy distribution uniformity is poor
Solution Approach 1:
The patent divides the burner system into multiple separate burner units distributed across the cooking surface. Each burner acts as an independent energy source, and their collective arrangement creates uniform energy distribution. The segmentation of the flame structure into multiple zones allows precise control over energy delivery patterns.
4Productivity
If all energy is transferred to food in the form of infrared radiant energy, then cooking efficiency is maximized, but convective heat transfer is eliminated
Solution Approach 1:
The patent designs the burner system to perform multiple functions simultaneously. The same burner configuration provides both infrared radiant energy for efficient cooking and convective heat transfer for flavor development and moisture circulation. This multi-functionality allows the system to adapt to different cooking requirements without sacrificing efficiency.
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
This solution effectively reduces flare-ups and achieves uniform energy distribution across the cooking surface, improving cooking efficiency and reducing energy consumption by up to 40% compared to prior art grills, while maintaining the 'charbroiled' flavor.
Implementation Method 1
at least one infrared energy emitter for emitting at least the infrared radiation
Implementation Method 2
A second side of the grid can be sufficiently close to the emitting side of the emitter for substantially restricting any airflow in any space between the second side of the grid and the emitting side of the emitter
Implementation Method 3
The design incorporates an infrared energy emitter with a grid configuration that restricts airflow and segregates the emitter into segments, enhancing infrared radiation emission and distribution
Data Source
AI summary
An apparatus for cooking food with infrared radiation includes an infrared energy emitter for emitting the infrared radiation, and a grid in close proximity to the infrared energy emitter. A first side of the grid can be for supporting the food at a position so that at least some of the infrared radiation will cook the food. A second side of the grid can be sufficiently close to the emitting side of the emitter for substantially restricting any airflow in any space between the second side of the grid and the emitting side of the emitter. Partitions of the grid can operatively segregate the emitting side of the emitter into segments, which can provide a substantially uniform distribution of infrared radiation.