Kitchen Floor Protector With Tapered Ramp for Fryer Mobility
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Solution Overview
Problem
Restaurant floors are prone to damage from large food preparation equipment, leading to costly repairs, increased risk of oil spills, and hazardous working conditions due to uneven surfaces that hinder equipment mobility and facilitate bacterial growth.
Innovation Solution
A protective device comprising a base section, backsplash section, and sidesplash section with a structural body made of diamond plate aluminum, featuring a tapered portion for easy equipment movement and anchoring system to secure the device to the floor and wall, preventing floor damage and ensuring a safe, cleanable surface.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If food preparation equipment is placed directly on the floor for a lengthy time period, then the equipment remains stationary and stable, but the floor becomes damaged and uneven
Solution Approach 1:
The patent introduces a protective device as an intermediary element between the food preparation equipment and the floor. This device has a base section that contacts the floor and a receiving surface that supports the equipment, thereby protecting the floor from damage while maintaining equipment stability during operation
Solution Approach 2:
The protective device is installed beforehand on the floor to prevent damage before it occurs. The base section with anchoring system provides preemptive protection against the harmful effects of equipment weight and movement on the floor structure
2Stability of the object's composition
If the floor area is damaged or uneven, then the equipment can remain in place, but cleaning becomes difficult and bacterial growth increases
Solution Approach 1:
The protective device serves as a mediator that creates a cleanable surface between the equipment and the potentially damaged floor. The raised receiving surface and tapered portion allow for proper drainage and cleaning access, preventing moisture and bacteria from accumulating around the equipment base
Solution Approach 2:
The tapered portion creates a smooth transition surface that eliminates uneven areas where moisture and bacteria could accumulate. By providing a gradual slope from the receiving surface to the floor level, the design prevents stagnant areas while maintaining equipment stability
3Stability of the object's composition
If the floor area is damaged or uneven, then the equipment can remain stationary, but rolling away the equipment for cleaning becomes difficult and hazardous
Solution Approach 1:
The tapered portion features a curved or sloped transition surface that facilitates smooth rolling movement of equipment. This curved geometry eliminates abrupt edges and uneven surfaces that would impede equipment mobility, allowing staff to easily roll equipment away for cleaning while maintaining stability during use
Data Source
AI summary
A protective device that can be used to protect kitchen flooring from being damaged consists of a base section, a backsplash section, and a sidesplash section. The food preparation equipment, such as a deep fryer or pressure fryer, is placed on the base section. The backsplash and the sidesplash are used to attach the device to a wall adjacent to the food preparation area. A tapered portion of the base section allows food preparation equipment to be conveniently placed on the base section and rolled away from the base section when needed. The ability to move the food preparation equipment is beneficial to clean the floor area in which the food preparation equipment is used in and protect the floor area.