Radiant Burner Ceramic Plate Layout to Prevent Grease Clogging
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Solution Overview
Problem
Current radiant burners used in barbeques are prone to clogging due to grease buildup, which reduces their effectiveness and operational life, as only a portion of the surface is exposed to radiant heat, allowing grease to accumulate and block the heat transfer.
Innovation Solution
A radiant burner design with a perforated ceramic plate covering at least 90% of the top surface, forming an enclosed volume with a body that retains the plate in place, ensuring uniform gas/air mixture flow and immediate incineration of grease, preventing clogging and maintaining heat transfer.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If only a portion of the ceramic plate surface is exposed to radiant heat (with blocked regions), then the appropriate amount of radiant heat is provided for cooking food, but grease accumulates on the blocked regions and clogs the burner holes over time
Solution Approach 1:
The patent applies local quality by making the entire ceramic plate surface radiant (exposed to heat) rather than having blocked regions, while using the body structure to locally contain and direct the gas/air mixture flow to specific areas where it is needed. This ensures all surfaces contribute to radiant heating without creating grease accumulation zones.
Solution Approach 2:
The patent converts the harmful effect of grease accumulation into a beneficial design by eliminating blocked regions where grease could pool. The gas/air mixture flow is directed through the body structure to ensure complete coverage and burning of any grease that might drip, preventing clogging while maintaining radiant heat output.
2Ease of operation
If blocked regions are used to control gas flow, then radiant heat is directed appropriately, but grease that falls on blocked regions does not burn off and builds up over time
Solution Approach 1:
The patent uses local quality by configuring the body structure to direct gas/air mixture flow to specific localized areas beneath the ceramic plate, achieving heat distribution control without creating blocked surface regions. This allows the entire plate surface to remain exposed and easy to clean while maintaining precise thermal control through flow management.
Solution Approach 2:
Instead of blocking regions on the ceramic plate surface to control heat distribution, the patent inverts the approach by using the body structure to control gas flow distribution from below. This inversion eliminates the cleaning difficulty associated with blocked surface regions while achieving the same heat control objective.
3Temperature
If the ceramic plate is fully exposed (100% surface coverage), then maximum radiant heat is provided, but grease accumulation becomes more severe without blocked regions to contain it
Solution Approach 1:
The patent applies universality by making the entire ceramic plate surface functional for radiant heating (100% exposure) while the body structure simultaneously serves multiple functions: containing the gas/air mixture, directing flow to appropriate areas, and preventing grease accumulation. This multi-functionality allows full surface exposure without the harmful effects of uncontrolled grease buildup.
Solution Approach 2:
The gas/air mixture flow, directed through the body structure, serves to both heat the ceramic plate and automatically burn off any grease that drips onto the surface. This self-service mechanism prevents grease accumulation while maintaining maximum radiant heat output from the fully exposed plate surface.
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
The design significantly reduces grease buildup and maintains consistent heat distribution across the cooking area, extending the operational life and performance of the radiant burner.
Implementation Method 1
A mixture of a flammable gas, such as propane or natural gas, and air is provided on the underside of the plate. As the mixture passes through the plate, the gas and air burn and release heat which is transferred into the ceramic plate.
Implementation Method 2
The plates become red hot and therefore radiate infrared heat. A portion of the radiated heat is directed towards food that is placed on grills positioned above the ceramic plates, thereby cooking the food.
Implementation Method 3
Grease 19 that falls onto the surface 12 of a red-hot ceramic plate 12A tends to immediately burn off.
Data Source
AI summary
A radiant burner assembly for a barbeque can include a first burner, a second burner, and a carry-over burner. The carry-over burner can be dead-ended, and disposed between the first burner and the second burner.