Rotating spit gas grilling device
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Solution Overview
Problem
Existing rotisserie gas grills face challenges in optimizing heat output, grilling surface size, heat homogeneity, and combustion efficiency, particularly in compact designs that ensure good gas-air mixing and robust construction.
Innovation Solution
The design incorporates a grill unit with a mixed gas chamber featuring a section with reduced depth, allowing for compactness and efficient gas distribution, and includes a mixing unit with a lateral opening for ambient air entrainment, increasing heating capacity and grilling area while reducing the number of units required.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Volume of moving object
If the mixed gas chamber has a uniform depth, then the structural design is simple, but the installation space is inefficient and the gas distribution is not optimized
Solution Approach 1:
The mixed gas chamber is divided into multiple sections along the flow direction, with each section having a different depth. This segmentation allows the chamber to accommodate processing components in shallower regions while maintaining adequate gas mixing depth in other regions, thereby optimizing space utilization without significantly increasing structural complexity.
Solution Approach 2:
Different sections of the mixed gas chamber have locally optimized depths tailored to their specific functions. Regions requiring compact design have reduced depth, while regions requiring effective gas mixing maintain sufficient depth. This local differentiation achieves both space efficiency and functional performance.
2Power
If the grilling surface area is increased, then the heat output is improved, but the number of grilling units required increases
Solution Approach 1:
Multiple grilling functions are merged into a single integrated grilling unit. The unit incorporates a large-area grilling surface with enhanced heat output capabilities, eliminating the need for multiple separate units. This consolidation achieves high total heat output while reducing system complexity and the number of components required.
3Volume of moving object
If the mixed gas chamber depth is reduced, then the installation space is optimized, but the gas-air mixing efficiency may be compromised
Solution Approach 1:
The chamber design incorporates dynamic flow considerations where the gas flow pattern and velocity are optimized to achieve effective mixing within the reduced depth. The processing components are strategically positioned to create turbulent flow conditions that enhance gas-air mixing efficiency despite the compact chamber volume.
Solution Approach 2:
The design utilizes pneumatic principles to optimize gas flow and mixing within the compact chamber. The processing components are configured to induce proper gas flow patterns and pressure distributions that ensure thorough gas-air mixing within the reduced chamber depth, maintaining mixing efficiency while minimizing volume.
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 configuration enhances heat output and grilling surface area, ensuring efficient gas-air mixing and improved combustion conditions, resulting in a more robust and compact rotisserie gas grill with reduced construction and ignition efforts.
Implementation Method 1
a mixing unit with a lateral opening for ambient air entrainment, increasing heating capacity
Implementation Method 2
The burner plate is permeable to the mixed gas arranged in the mixed gas chamber. For example, the burner plate can be a ceramic plate having uniformly distributed bores for the passage of the gas.
Implementation Method 3
Grill units are used in the rotary spit gas grill according to the invention, each of which is designed as follows: The grill unit has a grill surface which (when supplied with a mixed gas and fired accordingly) generates thermal heat
Implementation Method 4
a ball of meat held by a rotating rotisserie for cooking and grilling the same is rotated in a heat radiation area of a grilling surface
Data Source
Figure 1
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AI summary
The invention relates to a grill unit (3) for a rotisserie gas grill (1), in particular for the preparation of gyros, doner kebab, or shawarma. The grill unit (3) has a grilling surface and a mixed gas chamber through which a mixed gas flows. The mixed gas chamber is bounded by a burner plate. The burner plate is permeable to the mixed gas arranged in the mixed gas chamber. According to the invention, the mixed gas chamber has a reduced depth in a partial section. This allows a component for guiding and/or conditioning the fuel gas or mixed gas to be arranged on the side of the mixed gas chamber facing away from the burner plate, behind the partial section of the mixed gas chamber. The design according to the invention enables a compact construction of the grill unit (3).It is also possible that several such grill units (3) with a continuous total grilling surface can be arranged one above the other in a rotisserie gas grill (1).