WO2019025089A1

WO2019025089A1 - Barbecue device comprising a grill grate enabling uniform cooking

Info

Publication number: WO2019025089A1
Application number: PCT/EP2018/067564
Authority: WO
Inventors: Samet AKAN; Ali Levent Hasanreisoglu; Tansel OZTURK
Original assignee: Arcelik AS
Current assignee: Arcelik AS
Priority date: 2017-08-02
Filing date: 2018-06-29
Publication date: 2019-02-07
Anticipated expiration: 2020-02-02
Also published as: TR201711383A2

Abstract

The present invention relates to a barbecue device (1) comprising a grill grate (3) on which food products are cooked, consisting of a plurality of grate bars (2) made of cast iron and disposed parallel to each other, a frame (4) on which the grill grate (3) is placed, at least two heaters (5) placed under two opposite edges of the frame (4) so as to be below the grill grate (3) level, enabling the food products on the grill grate (3) to be cooked by way of radiation, at least one reflector (6) partially surrounding a heater (5), reflecting the radiation dissipating from the heaters (5), and a tray (7) in which the fat released from the cooked food products is collected.

Description

BARBECUE DEVICE COMPRISING A GRILL GRATE ENABLING UNIFORM COOKING

The present invention relates to a portable barbecue device comprising a cast grill grate heated by radiation effect.

In portable barbecue devices comprising a cast grill grate, the food products arranged on the grill grate are cooked by means of heaters provided in a body. Fat and liquids dripping from the cooked food products may lead to formation of smoke and odors by dribbling down on said heaters. Therefore, in electrical grill, usually infrared heaters with high radiant power are used, enabling cooking by being placed farther from the food products, and reflectors are placed around the heaters, enabling efficient cooking by reflecting the radiation dissipating from a heater. In physics, according to the inverse-square law concerning radiation, the intensity or radiance of radiation dissipating from a source decreases in inverse proportion to the square of the distance to the source. For example, in an electrical grill, 4 units of energy can be transmitted to a food product being 1 unit apart from an infrared heater, and 1 unit of energy can be transmitted to a food product being 2 units apart from said infrared heater. This leads to rapid cooking of the food products closer to a heater, and slower cooking of the food products farther from the heater, thereby preventing homogeneous cooking. In addition to the problem of nonhomogeneous cooking, in case a barbecue device is used on an inclined ground, fat released from a food product, particularly meat being cooked dribbling down from the edge of the grill to the proximity of the heaters causes formation of smoke.

The Korean Patent no. KR101646243 (B1) relates to a grill plate.

The Korean Patent application no. KR20100046318 (A) relates to grill plates placed obliquely on a body.

The Korean patent application no. KR20100038622 (A) relates to grill plates enabling a uniform heat distribution.

The aim of the present invention is to realize a barbecue device in which homogeneous cooking is provided on a grill grate and smoke formation is prevented.

The barbecue device realized to achieve the aim of the present invention comprises a grill grate on which cooking is performed by means of radiant type heaters, consisting of grate bars heated by infrared radiation dissipating from the heaters. In the embodiment of the invention, each one of the grate bars is designed with a varying cross-section such that its thickness increases from the ends closer to the heaters towards the middle portion farther from the heaters. Cooking is accelerated at the middle portions of the grate bars where the food products are expected to be cooked slower as they are farther from the heaters, and cooking is slowed down at the end portions where the food products are expected to be cooked faster as they are closer to the heaters. Thus, small or large-sized food products placed on the grill grate are enabled to be cooked uniformly on all regions of the grill grate.

In an embodiment of the invention, the grate bars composing the grill grate have identical structure, with the lower surface of each grate bar having a downwardly convex or symmetrically downward inclined and planar structure, guiding the fat released from the food products towards the middle and the coolest region of the tray, preventing burning of fat and formation of smoke.

In another embodiment of the invention, the grate bars composing the grill grate are produced in varying thicknesses. In this embodiment, the grate bars disposed at the edge regions of the grill grate effected by the weaker radiation dissipating from the end portions of the heater, are thicker than the grate bars disposed at the middle region effected by the stronger radiation dissipating from the middle portion of the heater.

The barbecue device realized to achieve the aims of the present invention is illustrated in the accompanying drawings, wherein:

Figure 1 is a view of a barbecue device from above.

Figure 2 is an exploded view of the barbecue device of the invention.

Figure 3 is views of grate bars with varying longitudinal cross-sections.

Figure 4 is a detail view of the barbecue device of the invention.

Figure 5 is a transverse section of a grate bar.

Figure 6 is transverse section views of a grate bar in different embodiments of the invention.

Figure 7 is a detail view of the barbecue device used on an inclined ground.

Figure 8 is a schematic view of the barbecue device in an embodiment of the invention.

Figure 9 is a perspective view of a barbecue device.

The elements in the figures are numbered individually and the correspondence of these numbers are given hereinafter.

Barbecue device
Grate bar
Grill grate
Frame
Heater
Reflector
Tray
Upper surface
Lower surface
Side surface
Shield glass
Fat guide protrusion

E: Central axis

A: Transversal section

B: Longitudinal section

H: Thickness

L: Lateral distance

R: Radius

The barbecue device (1) comprises a grill grate (3) on which food products are cooked, consisting of a plurality of grate bars (2) made of cast iron and disposed parallel to each other, a frame (4) on which the grill grate (3) is placed, at least two tube shaped heaters (5) placed under two opposite edges of the frame (4) -preferably two opposite longer edges of the rectangular frame (4)- so as to be below the grill grate (3) level, enabling the food products on the grill grate (3) to be cooked by way of radiation, at least one reflector (6) partially surrounding a heater (5), reflecting the radiation dissipating from the heaters (5), and a tray (7) in which the fat released from the cooked food products is collected.

The barbecue device (1) of the invention comprises grate bars (2)
- extending parallel to each other between two opposite heaters (5), in vertical direction to the heaters (5),
- having an upper surface (8) (or cooking surface) on which the food products are cooked, and a lower surface (9) effected directly by the radiation dissipating from the heaters (5),
- wherein the transversal sectional (A) area or thickness (H) of each one of the grate bars defined as the distance between the uppermost point of the upper surface (8) and the lowest point of the lower surface (9), increases from the ends closest to the heaters (5) towards the middle portion farther from the heaters (5), through which the central axis (E) passes which is in almost equal distance to both heaters (5) and is in vertical direction to a grate bar (2) (Figure 4).

In the barbecue device (1), the thickness of a grate bar (2) is defined as the distance between the uppermost point of the upper surface (8) and the lowest point of the lower surface (9). The thickness of each grate bar (2) increases from the ends closest to the heaters (5) towards the middle portion through which the central axis (E) passes, therefore the transversal sectional (A) areas of a grate bar (2) increases from its right and left ends towards its middle. In other terms, the thickness and therefore the transversal section (A) areas of a grate bar (2) decreases from its middle portion with the maximum thickness, through which the central axis (E) passes towards its right and left ends. The heaters (5), also called the infrared light sources are disposed opposite each other on the right and left sides (or at the front and the back) in the body of the barbecue device (1). The grill grate (3) is placed on the frame (4) so as to be between the heaters (5) and above the heaters (5). The reflectors (6) direct the radiation dissipating from the heaters (5) towards the lower surfaces (9) of the grate bars (2) composing the grill grate (3). Each one of the grate bars (2) is designed with a varying transversal section (A) such that its thickness increases from the ends closer to the heaters (5) towards its middle. The mass and therefore the heat retention capacity (heat capacity) of the middle portions of the grate bars (2) farther from the heaters (5) is higher than the end portions closer to the heaters (5). More heat is retained in the middle portions of the grate bars (2) with thicker transversal sections (A), and less heat is retained in the end portions with thinner transversal sections (A). Cooking is thus accelerated at the middle portions of the grate bars (2) which are farther from the heaters and where a food product is expected to be cooked slower. Likewise, cooking is slowed down at the end portions of the grate bars (2) which are closer to the heaters (5) and where a food product is expected to be cooked faster. Thus, small or large-sized food products placed on the grill grate (3) are enabled to be cooked uniformly on all regions of the grill grate (3).

In an embodiment of the invention, the grate bar (2) has a the longitudinal section (B) symmetrical with respect to the central axis (E), and its lower surface (9) is shaped downwardly convex or is shaped as a wide angled triangle whose vertex faces downwards (Figure 3). The lower surface (9) of each grate bar (2) having a downwardly convex (curvilinear) or symmetrically downward inclined and planar structure, guides the fat released from the food products towards the middle and the coolest region of the tray (7), preventing burning of fat and formation of smoke.

In an embodiment of the invention, the thicknesses and therefore the masses of the grate bars (2) disposed at the edge regions of the grill grate (3) and effected by the weaker radiation dissipating from the end portions of the heaters (5), are greater than the thicknesses and therefore the masses of the grate bars (2) disposed at the middle region of the grill grate (3) and effected by the stronger radiation dissipating from the middle portion of the heaters (5) (Figure 8).

It’s expected that the radiation intensity at the middle of the heaters (5) is higher than the intensity at the end portions of the heaters (5) and therefore the grate bars (2) disposed at the middle region of the grill grate (3) effected by the radiation dissipating from the middle of the heaters (5) heat more than the grate bars (2) disposed at the side regions of the grill grate (3) effected by the radiation dissipating from the end portions of the heaters (5). Accordingly, a different grill grate (3) is designed in another embodiment of the invention. In this embodiment, the grate bars (2) composing the grill grate (3) are not identical, and the nonhomogeneous cooking problem caused by the heaters (5) is solved by creating a difference in thickness and therefore mass between the grate bars (2). The thicknesses of the grate bars (2) is reduced at the middle regions of the grill grate (3) effected by the stronger radiation dissipating from the middle portions of the heaters (5), thereby slowing down cooking at the middle regions of the grill grate (3) where the food products are expected to be cooked faster. The thicknesses of the grate bars (2) is increased at the side regions of the grill grate (3) effected by the weaker radiation dissipating from the end portions of the heaters (5), thereby accelerating cooking at the side regions of the grill grate (3) where the food products are expected to be cooked slower. In this embodiment, an arc with a radius of R is assumed to be tangent to the lowest points of the lower surfaces (9) of the central grate bars (2) (Figure 8).

In an embodiment of the invention, the upper surface (8) of a grate bar (2) is configured to be upwardly convex (curved). More heat is thus transferred to the food product being cooked by increasing the contact surface. The curved upper surface (8) effectively transfers heat, prevents the food product, particularly meat being cooked from losing its juice, enabling the searing desired for protecting the taste of the meat (Figure 5).

In another embodiment of the invention, the transversal section (A) of a grate bar (2) is shaped tapering from top to bottom, and comprises two inclined side surfaces (10) and a downwardly convex shaped lower surface (Figure 5). The fat released from the food product being cooked is enabled to reach the lower surface (9) of a grate bar (2) or the lowest point of the lower surface (9) by advancing rapidly on the inclined side surfaces (10), and to drip on the tray (7). The fat is thus enabled to rapidly leave the hot grate bar (2), preventing smoke formation.

In another embodiment of the invention, the transversal section (A) of a grate bar (2) is shaped as a droplet or a triangle tapering from top to bottom. In another embodiment of the invention, the transversal section (A) of a grate bar (2) comprises a planar shaped lower surface (9) (Figure 6).

In an embodiment of the invention, the barbecue device (1) comprises at least one shield glass (11) with infrared light transmission properties, placed in vertical position in front of the heaters (5), preventing a user from contacting the heaters (5), and at least one fat guide protrusion (12) provided on the grate bar (2), spaced from the shield glass (11) with a predetermined lateral distance (L) in between, removing by guiding the fat released from the food products being cooked from the level of the shield glass (11). The lateral distance (L) between the shield glass (11) and the fat guide protrusion (12) is determined such that the dripping fat cannot reach on the shield glass (11) even when the barbecue device (1) is used on an inclined ground of, for example up to 15 degrees (Figure 7). In addition, the side surfaces of the tray (7) is produced outwardly inclined for fat to drip into the tray (7) in any case, even when it reaches the shield glass.

In the barbecue device (1), the food products placed on the grill grate (3) are enabled to be cooked uniformly, searing desired for food products such as meat is improved, and burning of the fat released from the food products being cooked and smoke formation are prevented.

Claims

A barbecue device (1) comprising a grill grate (3) on which food products are cooked, consisting of a plurality of grate bars (2) made of cast iron and disposed parallel to each other, a frame (4) on which the grill grate (3) is placed, at least two heaters (5) placed under two opposite edges of the frame (4) so as to be below the grill grate (3) level, enabling the food products on the grill grate (3) to be cooked by way of radiation, at least one reflector (6) partially surrounding a heater (5), reflecting the radiation dissipating from the heaters (5), and a tray (7) in which the fat released from the cooked food products is collected, characterized by the grate bars (2)

- extending parallel to each other between two opposite heaters (5), in vertical direction to the heaters (5),

- having an upper surface (8) on which the food products are cooked, and a lower surface (9) effected by the radiation dissipating from the heaters (5),

- wherein the transversal sectional (A) area or thickness (H) between the uppermost point of the upper surface (8) and the lowest point of the lower surface (9) of each one of the grate bars increases from the ends closest to the heaters (5) towards the middle portion farther from the heaters (5), through which the central axis (E) passes.
A barbecue device (1) according to claim 1, characterized by the grate bar (2) whose longitudinal section (B) is symmetrical with respect to the central axis (E) and whose lower surface (9) is shaped downwardly convex.
A barbecue device (1) according to claim 1, characterized by the grate bar (2) having a longitudinal section (B) symmetrical with respect to the central axis (E) and being shaped as a wide angled triangle whose vertex face down.
A barbecue device (1) according to any one of the claims 1 to 3, characterized by the grill grate (3) wherein the thicknesses of the grate bars (2) disposed at its edge regions effected by the weaker radiation dissipating from the end portions of the heaters (5), are greater than the thicknesses of the grate bars (2) disposed at its middle region effected by the stronger radiation dissipating from the middle of the heaters (5).
A barbecue device (1) according to any one of the claims 1 to 3, characterized by the grate bar (2) whose upper surface (8) is configured to be upwardly curved.
A barbecue device (1) according to claim 5, characterized by the grate bar (2) whose transversal section (A) has a shape tapering from top to bottom, comprising two inclined side surfaces (10) and a downwardly convex shaped lower surface (9).
A barbecue device (1) according to claim 5, characterized by the grate bar (2) whose transversal section (A) is shaped as a triangle tapering from top to bottom.
A barbecue device (1) according to claim 5, characterized by the grate bar (2) whose transversal section (A) is shaped as a droplet tapering from top to bottom.
A barbecue device (1) according to claim 5, characterized by the grate bar (2) whose transversal section (A) comprises a planar shaped lower surface (9).
A barbecue device (1) according to any one of the preceding claims, characterized by at least one shield glass (11) placed in vertical position in front of the heaters (5), and by at least one fat guide protrusion (12) provided on the grate bar (2), spaced from the shield glass (11) with a predetermined lateral distance (L) in between, and removing by guiding the fat released from the food products being cooked from the level of the shied glass(11).