Multi-Fowl Baking Rack Structure for Even Cooking and Drainage
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Solution Overview
Problem
Existing baking solutions lack an efficient and practical method to simultaneously bake multiple whole chickens or fowl, as they often fail to provide adequate support and drainage, leading to uneven cooking and loss of juices.
Innovation Solution
A baking rack design featuring a planar grid of straight wires with an outer wire perimeter, height stabilizing members, and upstanding members that extend into the cavity of the fowl, allowing for even support and drainage within a conventional hotel pan.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a conventional baking pan is used to bake multiple chickens, then the chickens can be baked simultaneously, but the chickens lack adequate support and drainage leading to uneven cooking and loss of juices
Solution Approach 1:
The baking pan is segmented into multiple levels by introducing a rack structure with horizontal and vertical wires. This segmentation allows chickens to be positioned at different heights and orientations, enabling each chicken to be supported properly while maintaining simultaneous baking capacity. The rack divides the single cooking space into multiple functional zones.
Solution Approach 2:
The invention transitions from a two-dimensional flat pan surface to a three-dimensional rack structure with vertical wires extending upward. This dimensional change provides multiple support points at different heights, allowing chickens to be positioned with proper clearance for heat circulation and drainage, thereby ensuring uniform cooking across multiple birds.
2Ease of manufacture
If chickens are placed directly on a baking pan surface, then juice collection is simplified, but juices are lost and cooking becomes uneven
Solution Approach 1:
The rack structure acts as an intermediary between the chickens and the pan surface. The horizontal wires of the rack provide support for the chickens while allowing juices to drain through the gaps in the rack structure into the pan below. This intermediary structure prevents direct contact between chickens and pan surface, enabling both support and drainage functions simultaneously.
3Reliability
If a rack structure is added to provide support and drainage, then cooking uniformity improves, but device complexity increases
Solution Approach 1:
The rack structure uses uniform wires of consistent diameter and spacing throughout. The horizontal wires are evenly spaced and the vertical wires are uniformly distributed, creating a homogeneous structure that provides consistent support and drainage characteristics across the entire baking surface. This uniformity simplifies manufacturing while ensuring reliable cooking uniformity.
Data Source
AI summary
A baking rack is provided. The rack includes a plurality of relatively straight wires that are each disposed in parallel to each other and an outer wire establishing a perimeter of the rack and extending along opposing ends of the plurality of wires, the straight wires and the outer wire are each disposed within a plane. A plurality of height stabilizing members are connected to two or more of the straight wires or the outer wire, such that the plane is disposed above a surface upon which bottom portions of the height stabilizing members rest. A plurality of upstanding members extend from the plane, the upstanding members each connected to one or more of the straight wires and the outer wire, the upstanding members each comprising an arched portion and an upstanding stick, wherein a second plane is disposed through the arched portion of each upstanding member is at an acute angle with a line parallel to the straight wires.