Temperature homogenization, protection, and grease guide structure of barbecue grill
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Solution Overview
Problem
Conventional barbecue grills suffer from non-uniform temperature distribution, inefficient thermal energy use, and ineffective grease management, leading to suboptimal cooking results and smoke generation due to direct liquid fallout onto the burner, which can cause fires and corrosion.
Innovation Solution
An inclined, upward-facing burner arrangement combined with an M-shaped grease guide and temperature barrier board, which homogenizes temperature, protects the burner, and directs grease efficiently to a grease tray, reducing the risk of fire and smoke.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a conventional protection hood is provided above the burner to prevent liquids from dropping onto the burner, then the burner is protected from direct liquid contact, but the protection hood itself gets heated by radiation energy causing dropped liquids to catch fire and generate smoke
Solution Approach 1:
The patent introduces a grease guide structure as an intermediary component between the protection hood and the burner. This grease guide directs liquids that fall on the protection hood away from the burner area, preventing them from catching fire on the hot hood surface and generating smoke, while still maintaining the protective function.
Solution Approach 2:
The protection system is segmented into multiple functional components: the protection hood for shielding, the grease guide for liquid redirection, and the baffle structure for additional liquid management. This segmentation allows each component to perform its specific function without the harmful side effects of the integrated conventional design.
2Reliability
If a V-shaped protection hood is arranged above the burner to prevent liquid fallout, then burner protection is improved, but the hood is positioned at a relatively high location making it difficult for liquids to reach the grease tray
Solution Approach 1:
The grease guide structure extends liquids from the horizontal plane of the protection hood down to the lower grease tray position, effectively adding a vertical dimension to the liquid flow path. This allows liquids to be guided from the high-positioned hood to the lower grease tray efficiently.
Solution Approach 2:
The grease guide acts as an intermediary channel that bridges the height difference between the protection hood and the grease tray, enabling efficient grease drainage while maintaining the protective hood's elevated position for optimal burner protection.
3Reliability
If a protection hood is provided above the burner to prevent direct liquid contact, then burner protection is improved, but thermal energy radiation from the upper side of the burner cannot be directly applied to the barbecue grate resulting in thermal energy waste
Solution Approach 1:
The protection system is designed with segmented structures including side openings and strategic gaps that allow thermal radiation to pass through while maintaining protective coverage. This segmentation enables both burner protection and efficient heat transfer to the grate.
Solution Approach 2:
The protection hood has varying properties in different locations: solid coverage areas for liquid protection, and open areas with strategic openings for thermal radiation passage. This local quality differentiation allows simultaneous achievement of burner protection and thermal efficiency.
4Ease of operation
If slots or openings are formed between ribs of the barbecue grate for food placement, then food grilling is enabled, but temperature distribution becomes non-uniform and heating is not homogenized
Solution Approach 1:
The grate structure incorporates temperature homogenization bars with specific thermal properties positioned strategically to create local heat redistribution zones. These bars have different thermal characteristics than the surrounding grate ribs, creating localized areas that promote uniform heat distribution while maintaining the necessary openings for food placement.
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 solution ensures uniform heat distribution, prevents liquids from reaching the burner, reduces smoke, and effectively guides grease to a tray, enhancing cooking performance and safety.
Implementation Method 1
radiation heat that emits and irradiates from the upper side of the burner
Implementation Method 2
helps homogenize a grilling temperature
Implementation Method 3
conducts, in a more effective manner, grease to a grease tray
Data Source
AI summary
Disclosed is a temperature homogenization, protection, and grease guide structure of a barbecue grill, including at least one burner, a grate, and a grease guide and temperature barrier board. The burner includes a heat generation section and is arranged in an inclined, upward-facing manner in a barbecue grill. The grate is arranged in a top opening of the barbecue grill. The grate includes ribs that are provided with at least one temperature homogenization protection section, which is located above and corresponds to the heat generation section. The grease guide and temperature barrier board is configured in an M-shape and is arranged below the burner.