Efficient under-fired broiler and grill apparatus
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Solution Overview
Problem
Standard gas-fired grills and under-fired charbroilers have low efficiency and high particulate emissions due to excessive heat loss and grease/food particulate vaporization, leading to inefficient cooking and control issues.
Innovation Solution
The design incorporates multiple slender long tube burners, one for each grate, with integrated burners positioned close to the cooking surface, using curved metal grates for direct heat transfer by conduction and radiation, reducing heat loss and particulate emissions by collecting grease and food particles between the burners and grates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If large burners are used at the base of the grill to produce fast heat, then heating speed is improved, but heat loss increases and efficiency decreases
Solution Approach 1:
The patent divides the single large burner into multiple smaller burners arranged in an array. Each small burner is positioned close to the cooking grate, providing fast localized heating while reducing overall heat loss to the surrounding environment. This segmentation allows heat to be delivered directly where needed rather than radiating outward from a distant large burner.
Solution Approach 2:
The patent transitions from horizontal heat distribution (large burner at base) to vertical heat distribution (multiple small burners positioned vertically close to the grate). This dimensional change places the heat source in multiple locations simultaneously, improving heating speed while containing heat more effectively.
2Productivity
If grease and food particles drip onto high temperature burner shields, then cooking process is maintained, but particulate emissions increase due to vaporization
Solution Approach 1:
The patent removes the harmful vaporization process by extracting grease and food particles from the high-temperature zone. Instead of allowing drippings to contact hot burner shields, the design channels them into a separate collection system away from the heat source, eliminating particulate emissions while maintaining cooking continuity.
Solution Approach 2:
The patent introduces a grease collection system as an intermediary between the cooking grate and the burner area. This intermediary component intercepts drippings before they reach high-temperature zones, preventing vaporization and particulate formation while allowing the cooking process to continue uninterrupted.
3Productivity
If multiple small burners are used with direct heat transfer, then cooking efficiency is improved, but device complexity increases
Solution Approach 1:
The patent combines multiple small burners into a single integrated burner assembly or array that functions as one unit. This merging approach maintains the efficiency benefits of multiple heat zones while simplifying installation, control, and maintenance compared to completely separate burner systems.
Solution Approach 2:
The patent designs the small burners to be identical or similar in design, allowing them to perform the same function across different positions. This universality simplifies manufacturing and assembly, reducing overall device complexity while maintaining the efficiency advantages of multiple heat zones.
4Area of stationary object
If large burners and space between them are used, then heating coverage is improved, but grill height increases
Solution Approach 1:
The patent distributes burners across multiple vertical levels rather than spreading them horizontally. This vertical arrangement provides comprehensive heating coverage while minimizing the horizontal space and overall grill footprint required for the burner system.
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 solution enhances cooking efficiency, reduces preheat time, and minimizes flare-ups while effectively collecting and disposing of grease and food particles, improving cooking quality and control with reduced emissions and a smaller footprint.
Implementation Method 1
The curved metal grates would be heated by the burners, transferring heat to the food being cooked directly by conduction
Implementation Method 2
the curved surface of the grate would also radiate heat to the surface of the food
Implementation Method 3
heat would still move around and in between the metal curved grates to transfer heat through standard convection heat transfer
Data Source
AI summary
An under-fired grill includes a grate formed with a spaced plurality of metal burner shields each having a curved top support surface and two downward extending legs, wherein food is placed directly on the grate formed by a plurality of top support surfaces of the burner shields for cooking. Each burner shield includes an integrated burner formed below the top support surface.