Devices and methods for a rack for cooking and supporting meat
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Solution Overview
Problem
Existing cooking racks for meat and poultry are difficult to clean, do not retain juices, and fail to distribute heat evenly, leading to inefficient cooking and handling challenges.
Innovation Solution
A compact, easily assembled and disassembled meat and poultry support rack with interconnected and angled support rod elements that allow for even roasting and easy cleaning, featuring a first and second stand element with parallel rods and a meat and poultry support element that can be stacked for storage, enabling juices to be retained and heat to be distributed evenly around the poultry.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If multiple interconnected parts and hinges are used to create an adjustable rack structure, then adaptability to different poultry sizes is improved, but device complexity increases and cleaning difficulty worsens
Solution Approach 1:
The rack is divided into three separable components: a pan support element with openings, a first stand element, and a second stand element. These segments can be assembled and disassembled independently, reducing overall device complexity while maintaining adaptability through reconfiguration.
Solution Approach 2:
The stand elements feature adjustable positioning through the openings in the pan support element, allowing dynamic reconfiguration of the rack structure to accommodate different poultry sizes and cooking requirements.
2Ease of operation
If poultry is cooked lying down on a level surface, then ease of operation is improved, but heat distribution worsens and cooking evenness deteriorates
Solution Approach 1:
The rack elevates poultry from a horizontal lying position to a vertical suspended position using stand elements. This dimensional change allows heat to circulate around the entire surface of the poultry, improving heat distribution and cooking evenness while maintaining ease of operation.
3Ease of operation
If poultry is cooked on a level surface, then ease of operation is improved, but juice retention worsens
Solution Approach 1:
By transitioning from horizontal to vertical positioning, the rack enables gravity to assist in retaining juices within the poultry rather than allowing them to pool at the bottom of the pan. The vertical orientation maintains operational simplicity while significantly improving juice retention.
4Adaptability or versatility
If interconnected parts and hinges are used for rack structure, then adaptability is improved, but cleaning difficulty worsens
Solution Approach 1:
The rack's segmented design with separable components eliminates the need for complex interconnected parts and hinges. Each component can be easily removed and cleaned independently, significantly reducing cleaning difficulty while preserving adaptability through reassembly.
Solution Approach 2:
The design extracts and eliminates the problematic interconnected parts and hinges from the structure, replacing them with simple, separable components that are easy to clean while maintaining the necessary adaptability for different poultry sizes.
Data Source
AI summary
Described herein are devices and methods for cooking and supporting meat and poultry with a meat and poultry support rack. The meat and poultry support rack comprises a meat and poultry support element, a first stand element, and a second stand element. The meat and poultry support rack preferably holds meat or poultry above a cooking pan, on an angle, enabling even, fast cooking, and retaining juices in the meat and poultry. The meat and poultry support rack comes apart into three pieces for easy storage and cleaning.