Offset Heat Distributor Barbeque for Smoke-Free Flip-Less Cooking

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Existing barbeques lack efficiency and safety in cooking high-quality food, as they often require frequent flipping and can result in smoke and splatter, leading to suboptimal cooking conditions.

Innovation Solution

The express barbeque features a housing with a grill and heat distributors, including perforated pipes and heat diverters, which distribute heat evenly around the cooking chamber, allowing for flip-less cooking and reducing smoke and splatter through a 'top and bottom heat system' and an enclosed cooking chamber.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If traditional barbeque with flame under grill is used, then cooking can be performed, but frequent flipping is required and smoke and splatter occur

Engineering Contradiction:

Improvecooking efficiencyVSAvoidsmoke and splatter

Core Design Contradiction:

ProductivityVSObject-generated harmful factors

Solution Approach 1:

The heating function is segmented from the traditional single flame source and distributed through multiple heat distributors positioned around the cooking chamber. Each heat distributor contains perforated pipes that distribute heat locally to different areas, eliminating the need for flipping and reducing smoke and splatter by avoiding direct flame contact with food

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Heat distributors act as intermediaries between the heat source and the food. The perforated pipes within heat distributors distribute heat evenly around the cooking chamber, serving as a mediator that eliminates direct flame contact, thereby preventing smoke and splatter while maintaining cooking effectiveness

Inventive Principle:

Principle #24Intermediary (Mediator)

2Temperature

If flame is positioned under grill, then heat can be applied to food, but uneven heat distribution occurs requiring flipping

Engineering Contradiction:

Improveheat distributionVSAvoidcooking operation

Core Design Contradiction:

TemperatureVSEase of operation

Solution Approach 1:

Heat distributors are positioned at multiple locations around the cooking chamber (front, rear, and sides) to provide localized heating zones. Each heat distributor delivers heat to specific areas, creating uniform temperature distribution across the entire cooking surface, eliminating hot spots and cold zones that would require flipping

Inventive Principle:

Principle #3Local quality

Solution Approach 2:

The heating approach transitions from a single-dimensional flame source underneath to a multi-dimensional heat distribution system. Heat distributors are positioned in three-dimensional space around the cooking chamber, delivering heat from multiple directions simultaneously to achieve uniform temperature distribution without requiring food manipulation

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

3Productivity

If food is rotated during heating, then all sides can be cooked, but cooking time increases and food quality decreases

Engineering Contradiction:

Improvecooking timeVSAvoidfood quality

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

Heat distributors are pre-positioned around the cooking chamber before cooking begins, establishing a uniform heat field that cooks all sides of the food simultaneously. This preliminary arrangement of heat sources eliminates the need for subsequent food rotation, reducing cooking time while maintaining food quality through consistent heat application

Inventive Principle:

Principle #10Preliminary action

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 enables faster, smoke-free, and splatter-free cooking, reducing cooking time and maintaining food quality by ensuring even heat distribution and containment within the cooking chamber.

Implementation Method 1

Each of the perforated pipes is shaped to receive heat from a heat source and having the corresponding heat diverter positioned thereabout to pass the heat from the perforated pipe through the cooking chamber

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Implementation Method 2

having the corresponding heat diverter positioned thereabout to pass the heat from the perforated pipe through the cooking chamber whereby cooking of the food is facilitated

Methodology Applied

Scientific EffectThermal radiation: Thermal Radiation

Data Source

PatentUS10869576B2Express barbeque with offset heat distributor and method of using same

Publication Date: 2020.12.22 YAGHOTIAN EHSAN SEAN

AI summary

An express barbeque for cooking food includes a housing including a base and a lid with a cooking chamber therein. A grill is positionable in the base to support the food, with a food splatter area defined about the grill. Heat distributors are positioned about the cooking chamber offset laterally from the food splatter area. Each of the heat distributors includes a perforated pipe and a corresponding heat diverter. Each of the perforated pipes is shaped to receive heat from a heat source, and each has the corresponding heat diverter positioned thereabout to pass the heat from the perforated pipe through the cooking chamber whereby cooking of the food is facilitated. A cooking drawer may be slidably retractable from the housing. The cooking drawer may include the upper grill and a lower drip tray. The lower drip tray is connected below the grill to catch drippings therefrom.