Grill device
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Solution Overview
Problem
Current grill devices have limited working space and accessibility due to the dominant cooking grid, which restricts convenient access to pre-cooking and post-cooking surfaces, and inefficient drainage systems that allow solid residues to accumulate on heat plates, hindering cleaning and food processing efficiency.
Innovation Solution
A multi-floor, multi-working-surface design integrates all processing surfaces adjacent to each other, with the drip duct and side trays relocated to a lower floor, allowing for pre-warming of food using induced heat from the cooking grid, and an inwardly sloped cabinet edge for improved accessibility, along with detachable covers for easy maintenance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Area of stationary object
If a traditional single-level grill design with a large cooking grid is used, then the cooking capacity is maximized, but the accessible working space for food preparation is severely limited
Solution Approach 1:
The patent transitions from a traditional single-level horizontal layout to a multi-level vertical configuration. The cooking grid remains prominent on the upper level while preparation surfaces are positioned on lower levels and at the front, creating a three-dimensional workspace that maximizes both cooking area and accessible preparation space without compromising either function.
Solution Approach 2:
The grill device is segmented into multiple functional levels: an upper cooking level with the cooking grid, a middle preparation level with working surfaces, and a lower level for drainage and storage. This vertical segmentation allows each zone to perform its specific function optimally while being clearly separated for ease of operation and cleaning.
2Productivity
If the cooking grid occupies most of the working area, then cooking capacity is improved, but the space for pre-cooking preparation and access to post-cooking rack is reduced
Solution Approach 1:
By utilizing vertical space through multiple levels, the invention accommodates a large cooking grid on the upper level while creating adequate preparation surfaces on lower and front levels. This dimensional transition ensures that cooking capacity is maximized without sacrificing preparation space, as both functions operate in different spatial zones.
3Object-generated harmful factors
If side grease trays are positioned at the sides of the cooking grid, then fat collection is achieved, but comfortable access and full utilization of these trays is limited
Solution Approach 1:
The grease collection system is repositioned from side locations to the lower level beneath the cooking grid. This vertical relocation places the grease trays in a more accessible position that does not interfere with the cooking grid's working area, allowing users to easily access and remove them while maintaining effective fat and juice collection functionality.
4Device complexity
If a straight front side cabinet design is used, then structural simplicity is maintained, but user convenience when approaching working surfaces is reduced
Solution Approach 1:
The cabinet front is designed with an asymmetric sloped configuration rather than a straight vertical line. The lower edge slopes inward to create a more ergonomic approach angle for users, improving accessibility to the preparation surfaces while maintaining relatively simple structural construction through standardized sloped panel fabrication.
5Reliability
If heat plates cover the gas burners under the cooking grid, then flame coverage is improved, but solid residues accumulate on the plates requiring frequent cleaning
Solution Approach 1:
The heat plates are completely removed from the design, extracting the flame coverage function to the gas burners themselves. The burners are positioned and configured to provide adequate flame coverage directly without requiring intermediate heat plates, thereby eliminating the residue accumulation problem while maintaining reliable heating performance.
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 design enhances food processing efficiency by reducing distance between processing stations, pre-warming food, and facilitating easy access and cleaning, while maintaining a stable and efficient cooking environment.
Implementation Method 1
use induced heat from the cooking grid to pre-warm the foodstuff, e.g. meat, before cooking
Implementation Method 2
the pre-warming surface can be grated to allow excess fluids to drip down to a drip duct or tray directly under it
Data Source
AI summary
A multi-floor grill device with a plurality of working surface types arranged adjacent each other and interfacing each other to create stations for processing foodstuff in a grill device in a convenient way. Drip ducts or trays are relocated to a bottom floor beneath a top floor that accommodates the working surfaces. A plurality of gas burners are placed under a cooking grid and may be covered with heat plates with fins that interrupt solid residues falling off of cooked foodstuff on the grid from resting and accumulating on the plates. Working surfaces for processing the foodstuff before cooking are placed at the front of the top floor and made conveniently accessible to a user. These surfaces receive induced heat from the cooking grid that pre-warms the foodstuff before cooking and shortens its cooking time.