Oil Discharge Roast Pan Structure for Faster Grease Drainage
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Solution Overview
Problem
Existing roast pans struggle with inefficient grease discharge, leading to overheating and smoke production, as well as difficulty in cleaning due to grease accumulation in dead spaces.
Innovation Solution
The oil discharge roast pan features a pan body with oil discharge holes and protrusions that taper downwardly from the bottom surface, guiding grease drippings to collect and escape efficiently, while an open-type design minimizes dead spaces for easy cleaning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional roast pan design with protrusions is used, then grease collection is provided, but grease discharge speed is slow causing overheating and smoke
Solution Approach 1:
The bottom surface of the pan body is segmented into multiple protrusions arranged in arrays, with each protrusion containing multiple oil discharge holes. This segmentation increases the total discharge area and distributes grease flow across multiple pathways, significantly improving discharge speed and preventing overheating-induced smoke.
Solution Approach 2:
The protrusions are strategically positioned at specific locations on the pan body bottom surface to optimize grease collection and discharge. The local structural quality is enhanced by concentrating discharge holes within each protrusion, creating high-efficiency discharge zones that directly address the smoke production problem.
2Ease of operation
If protrusions are added to collect grease, then grease collection improves, but cleaning difficulty increases due to dead spaces
Solution Approach 1:
Instead of creating enclosed cavities for grease collection, the design inverts the approach by using protrusions with through-holes that allow grease to pass through directly. This eliminates traditional dead spaces where grease would accumulate, maintaining easy cleaning access while improving collection efficiency.
Solution Approach 2:
The protrusions function as porous structures with multiple oil discharge holes distributed throughout. This porous design allows grease to permeate through the protrusions rather than accumulating in enclosed spaces, significantly improving cleanability while maintaining effective grease collection and discharge.
3Productivity
If multiple protrusions are added to improve grease discharge, then discharge capacity increases, but device complexity increases
Solution Approach 1:
Multiple oil discharge holes are merged within each protrusion structure, and multiple protrusions are arranged in arrays across the pan body. This merging approach achieves high discharge capacity through a standardized repeating pattern, avoiding the need for complex individual discharge mechanisms for each protrusion.
Solution Approach 2:
Each protrusion serves multiple functions simultaneously: it collects grease from the pan body, provides structural support, and acts as a discharge conduit through its multiple holes. This multi-functionality reduces the need for separate components, simplifying the overall device structure while maintaining high discharge capacity.
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 rapid grease discharge, reducing smoke and facilitating easy cleaning and maintenance by ensuring grease drippings can easily fall and escape, thus addressing the inefficiencies of prior art.
Implementation Method 1
a plurality of protrusions protruding downwardly from the bottom surface... guiding grease drippings to collect and escape efficiently
Data Source
AI summary
A cooking device includes a heating unit and an oil discharge roast pan mounted to the heating unit. The oil discharge roast pan includes a pan body, a plurality of oil discharge holes extending through top and bottom surfaces of the pan body, and a plurality of protrusions protruding downwardly from the bottom surface.