Inverted Poultry Roasting Rack for Even Cooking and Crisp Skin
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional poultry racks result in uneven cooking and burning due to physical contact with the exterior surface of the poultry, leading to suboptimal cooking results.
Innovation Solution
An inverted suspension poultry roasting rack design featuring a base unit with angled members and a hook that supports poultry in an inverted position, allowing only the interior to make contact, ensuring even cooking and crispy skin.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional poultry racks support poultry in vertical or horizontal position, then the poultry can be cooked, but the exterior surface makes physical contact with the rack causing uneven cooking and burning
Solution Approach 1:
The patent inverts the conventional poultry cooking position by supporting the poultry upside down. The poultry is positioned with its breast side down and legs up, allowing hot air to circulate evenly around the entire exterior surface without contact with the rack. This inversion eliminates the burning problem caused by conventional rack contact while maintaining effective cooking.
2Manufacturing precision
If the poultry is positioned with breast lower than legs, then even cooking of both breast and leg meat is achieved, but the rack structure becomes more complex
Solution Approach 1:
The rack is divided into multiple functional members: a base unit for stability, a first member extending upward, a second member extending upward from the first, and a third member extending downward from the second. This segmentation allows the rack to achieve the inverted suspension position with breast lower than legs while maintaining structural integrity through modular components.
Solution Approach 2:
The rack utilizes three-dimensional spatial arrangement with members extending in different directions and angles. The first member extends upwardly from the base unit at a first angle, the second member extends upwardly from the first member, and the third member extends downwardly from the second member at a second angle. This dimensional arrangement achieves the required inverted positioning without excessive structural complexity.
3Ease of operation
If the poultry exterior surface contacts the rack, then the poultry is supported during cooking, but the contact causes burning and prevents uniform crispiness
Solution Approach 1:
The harmful contact between the rack and poultry exterior surface is eliminated by extracting this interaction from the cooking process. The inverted suspension design ensures that only the interior portion of the poultry makes contact with the third member, while the exterior surface remains completely free from rack contact, allowing uniform heat exposure and crispiness development.
Data Source
AI summary
An inverted suspension poultry roasting rack for supporting a poultry in an inverted position with only the interior portion of the poultry making physical contact with the support rack. The inverted suspension poultry roasting rack generally includes a base unit, a first member extending upwardly from the base unit at a first angle with respect to the base unit, a second member extending upwardly from the first member, a third member extending downwardly from the second member at a second angle with respect to the base unit, and a hook extending from the distal portion of the third member. A poultry is positioned upon the third member and retained in an inverted position for cooking.