WO2017204753A1

WO2017204753A1 - Gridiron pan

Info

Publication number: WO2017204753A1
Application number: PCT/TH2017/000038
Authority: WO
Inventors: Pichaya Puttorngul
Original assignee: Food Passion Co.,Ltd.
Priority date: 2016-05-27
Filing date: 2017-05-19
Publication date: 2017-11-30
Also published as: CN209644713U

Abstract

The gridiron pan according to the present invention is created to solve the problem of a conventional pan with a grilling part in a curved dome-shape. This invention provides a level planar for grilling but is capable of draining oil oozing from the meat being grilled through specially designed grooves which direct the oil to flow to the edge of the grilling planar, thus making the meat dry properly and not greasy wet. This is done by providing a number of long and narrow grooves with different levels of depth of the grooves aligned from the center of the grilling planar to the edge of the grilling planar surrounded by the soup furrow. These long and narrow grooves are designed, when viewed on the cross-section, to resemble a U shape in order to avoid a nook at the lower corner of the long and narrow grooves for easy cleaning.

Description

Title of Invention

Gridiron Pan Technical Field

This invention relates to mechanical engineering more particularly in the grill pan. Background Art

A culture of eating and drinking together has been existed for such a long time. Barbeque restaurants are very popular among teenagers and adolescences because these kinds of restaurants have ready-prepared meat for grilling at an affordable price. Grilled food such as grilled pork, grilled chicken, grilled beef, and grilled fish, has caused carcinogen as fat drips down from streaky meat onto the fuel such as charcoal while being grilled. Incomplete combustion of fat causes carcinogens made of Polycyclic Aromatic Hydrocarbons or PAH which floats up in the air with black smoke and clings on the surface of food. These carcinogens are found in a large quantity on the burnt area. Government agencies, for example, the Department of Health and the Ministry of Public Health, often warn the public to choose a restaurant that uses a grilling device which can reduce or prevent oil dripping directly onto the stove such as an opaque grilling plate.

Pan or wire sieve that is widely used are made of steel or aluminum. In the normal use, it is placed over a charcoal brazier or stove using charcoal as fuel. The popular type of a grill or gridiron pan is a curvy dome-shape with a narrow furrow surrounded grill or gridiron pan. This furrow is designed to receive greasy oil dripping from pieces of meat which are put on top of the pan. The curvy grilling planar normally has longitudinal holes on its surface or along radial lines from the top of the curvy dome to the furrow surrounded the edge of the grilling planar. These longitudinal holes are designed to allow heat to float through these holes in order to make the pan hot enough for cooking meats quickly. The common method of grilling meat is to heat up the pan to a desired temperature. Then lards will be placed on the surface or rubbed over the curvy dome planar of the pan. When the lards begin to get greasy, oil will ooze out and the lards are getting burnt. When grilling the meat, one normally places or spreads it out laterally across the holes around the curvy dome planar in order to get the meat cooked quickly. At the same time, greasy oil from the meat will drip through the holes down onto the fuel or charcoal causing smoke or igniting flames. This causes grilled meat to get burnt and turn black easily. This is harmful to health as stated above. Therefore, a pan with these longitudinal holes is not recommended for grilling meats. Another reason why the grill or gridiron pans that are widely used have a curvy dome shape is that it will allow greasy oil from meats to ooze down to the furrow quickly. However, this curvy dome shape has a negative effect in that meats which are not in a flat shape, shrimps, shellfish, and squids, when placed on this curvy dome shape surface, they will fall down from the curvy planar causing meat undercooked or cooked unevenly. Therefore, ones have to pinch or grip the meats (using chop sticks or the like equipment) over the grill or gridiron pan almost at all time, causing unnecessary hot. Sometimes their arms may touch the edge of the pan, resulting in blister burns.

The US Patent No. 20040031785, title of invention being an electrical gridiron utilizing water, published on February 14^th, 2004. It reveals the disadvantage of common gridiron pans in that, when oil and juice from the meat and vegetables that are being grilled drop down onto the fuel, it will sometimes get ignited, causing smoke and burnt smell. This is not sanitary. According to the said patent, it is provided a heating material placed next to the stove. This feature will prevent grease from grilled meat dropping down directly to the heating material, and it is also provided a water container inside the stove. When water is heated, it will be vaporized and increase moisture on the surface of grilled meat, preventing the meat from being too dry. In this invention, there is a spring to adjust levels of the water container. When water is vaporized too much, the electric current will be automatically cut off. Although this invention may solve the problem of grease from meat dripping down onto the fuel (heating materials) directly, this invention needs to have water inside the stove to reduce smoke and needs a mechanism for warning to refill water into the stove. Therefore, this invention does not overcome the problem effectively but makes the system more complicated.

For the above reasons, there is need to design a grill or gridiron pan without holes or in a solid form in order to solve the problem of grilled meat rolling down from the curvy planar. It follows that the design concept of this grill or gridiron pan is to make the top planar of the pan flat evenly as shown in figure 1, i.e. the grill or gridiron pan (1) has solid long narrow grooves (5) with the ridges having the same level of height and the grooves having the same level of depth horizontally. These features do solve the problem of grilled meats rolling down from the surface of a pan. However, as the depth of the shallow grooves is even, there are disadvantages in that oil from the grilled meats will not seep or flow down to the soup furrow surrounding the grilling planar, making the meats dry slowly and wasting energy. The problems of the common grill or gridiron pan still have not yet been solved. From the design concepts mentioned above, there are still shortcomings that need to be resolved. As a result, this invention aims to design a new grill or gridiron pan with a soup furrow surrounding the grilling planar where the grilled meats will not roll down from the surface and the oil can easily flow down to the soup furrow. Summary of Invention

A grill or gridiron pan, according to this invention, is invented to solve the problems of meats, while being grilled on the curvy planar like a dome shape, falling or rolling down from the planar and the problems of greasy oil from the grilled meats dropping down through the holes of the planar onto the fuel as mentioned in the description of prior art. Therefore, this present invention aims to provide a grill or gridiron pan which has a solid and level grilling planar which is surrounded by a soup furrow.

The objective of this present invention is to provide an evenly grilling planar which is capable of draining greasy oil from the grilled meats into the soup furrow surrounding the grilling planar easily. This helps the meats dry properly, not greasily wet. This grill or gridiron pan provides a number of long and narrow grooves beginning from the center of the grilling planar and leading to the soup furrow which surrounds the grilling planar. This invention introduces grooves which, on the cross section view of the said grooves, have a U shape to prevent any recess. Therefore, the grooves of this invention are easy to clean when compared with the grooves with a sharp edge. Another objective of the gill or gridiron pan, according to this invention, is to provide the same level of height of the groove ridge and to make the pan capable of draining the greasy oil into the soup furrow with ease. The latter feature is done by designing the depth of the grooves at the center of the grilling planar shallower than the depth of the grooves at the edge of the grilling planar. This difference of the depth of the grooves makes the greasy oil oozed out of the meat flows into the surrounding furrow easily. Another objective of this present invention is to make the ridge of the grooves hot enough to create grill stripes on the meat surface resembling an old fashion grilled meat and to maintain the same taste as grilling by a conventional or traditional gridiron pan.

Another objective of the grill or gridiron pan of this present invention is to provide a soup furrow surrounding the grilling area and to create the width of the furrow a proper size for a soup spoon. The furrow's lateral or the vertical plane of the furrow is also designed to be curvy from top edge of the furrow to the bottom of the furrow.

Disclosure of Invention

Figure 2 illustrates the cross section of the grill or gridiron pan of the present invention which shows the gridiron pan (1) having a grilling area or planar (2) in the middle of the gridiron pan (1). The level plane of the grilling planar (2) is situated higher than the upper edge of the outer wall of the gridiron pan (1) where the said outer wall is distanced from the edge of the level plane of the grilling planar (2), forming the shape of a furrow surrounding the grilling area or planar (2). This furrow is used for containing soup (4). Figure 2 also illustrates the cross section of the gridiron pan. According to the present invention, the level plane of this grilling planar (2) has an even ridge level to prevent the meat or vegetable from rolling down into the soup furrow (4). On the grilling area or planar, this invention provides a number of long and narrow grooves (5) lying from the center of the grilling planar towards the soup furrow (4) which surrounds the said grilling planar (2). The base level (52) of the said long and narrow grooves (5) is shallower at the center of the grilling planar (2) than the base level (53) at the edge of the grilling planar (2), creating a slope towards to soup furrow (4). The depth of the long and narrow grooves (5) starts to have a slope effect from the center of the grilling planar (2) towards its radius for the distance of approximately 5 centimeters whereby the slope begins at 0 degree to 10 degrees at the edge of the base level (53) of the long and narrow groves (5) embedded in the grilling planar (2) the body of which is connected to the soup furrow (4), making greasy oil from the grilled meat flowing into the soup furrow (4) surrounding the grilling area easily. This greasy oil, when mixed with the soup, wonderfully enhances the taste of the soup too. The gridiron pan, according to the present invention, provides long narrow grooves (5) with their base level sloping down towards the edge of the grilling area. The depth of the grooves from the ridge (51) to the base level (53) is between 3.0 - 5.66 millimeters. The appropriate depth is 4.5 millimeters. The soup furrow (4) of the gridiron pan, according to the present invention, has a proper width size for a common soup spoon. The gridiron pan is also designed to have a wide furrow with a curvy side plane from the edge of the grilling planar (2) to base of the soup furrow (4).

According to figure 2, it shows the features of the surface underneath the grilling planar (8) of the gridiron pan. The said surface is curved slightly, not straight level. By being curved slightly, it creates an appropriate space (9) for the gridiron pan to be used with an induction stove. When the gridiron pan, according to this present invention, is placed on or assembled with the upper plane or cooktop (10) of the induction stove, there is some space (9) between the surface underneath the grilling planar (8) of the gridiron pan and the upper plane or cooktop (10) of the induction stove around 2.5 - 5 millimeters. The appropriate space is slightly less than 5 millimeters. The effect of this design is that it will induce proper heat for cooking meats evenly and creating slightly burnt marks on the meats.

Figure 3 shows the top view of the gridiron pan of the present invention. It illustrates the long and narrow grooves (5) of the grilling planar (2). The long and narrow grooves (5) are designed, when viewed on the cross-section, to resemble a U shape in order to avoid a nook at the lower corner of the long and narrow grooves (5) which is difficult to clean. According to this invention, it provides a number of long and narrow grooves aligned longitudinally in radius from the center of the grilling area to the outer edge of the grilling area.

Figure 4 is a top view of the gridiron pan of this present invention. It shows another embodiment of a group of straight long and narrows grooves (5). These straight long and narrow grooves (5) are aligned and clustered in a triangle frame or shape. When putting them together, they form the shape of the shutter of an aperture of a camera.

Figure 5 is a top view of the gridiron pan of the present invention. It shows another preferred embodiment of a group of curvy long and narrow grooves (5). These curvy long and narrow grooves (5) are aligned and clustered in a triangle frame or shape. When putting them together, they form the shape of an aperture of a camera.

Brief Description of drawing

Figure 1 is the cross-section of the gridiron pan which still has some defects to be solved. Figure 2 is the cross-section of the gridiron pan of the present invention.

Figure 3 is a top view of the gridiron pan in one embodiment of the present invention.

Figure 4 is a top view of the gridiron pan in another embodiment of the present invention.

Figure 5 is a top view of the gridiron pan in a preferred embodiment of the present invention. Best Mode for Carrying out the Invention

As stated in the topic of Disclosure of Invention.

Claims

1. The gridiron pan consists of a pan (1) which has a grilling planar (2) in the middle of the pan (1). The said grilling planar (2) has the grilling planar level situated higher than the upper edge of the outer wall of the gridiron pan (1) where the said outer wall is distanced from the edge of the grilling planar but the base of the outer wall is connected to the body of the grilling planar, thus forming a soup furrow (4).

Characterized in that

The grilling planar (2) has an even planar level to prevent the meat or vegetable, which is being grilled, from rolling down into the soup furrow (4) and has a number of long and narrow grooves (5) which are shallow at the center of the grilling planar and get deeper at the edge of the grilling planar which is connected to the soup furrow (4) surrounding the grilling planar (2).

2. The gridiron pan, according to claim 1, wherein the depth or base level (52) of the long and narrow grooves (5) around the center of the grilling planar (2) is less or shallower than the depth or base level (53) of the long and narrow grooves around the edge of the grilling planar (2) which is adjacent to the soup furrow (4) in a manner that the base of the long and narrow grooves (5) start to slope from the center of the grilling planar (2) towards its radius to the edge of the grilling planar for the distance of approximately 5 centimeters whereby the base of the said grooves begins to slope incrementally from 0 degree to 10 degrees.

3. The gridiron pan, according to claim 1 or 2, wherein the depth or base level (52) of the long and narrow grooves (5) around the center of the grilling planar (2) is less or shallower than the depth or base level (53) of the long and narrow grooves around the edge of the grilling planar (2) which the depth of the grooves from the ridge (51) to the base level (53) is between 3.0 - 5.66 millimeters; the appropriate depth is 4.5 millimeters.

4. The gridiron pan, according to claim 1 or 2, wherein the surface underneath the grilling planar (8) of the gridiron pan is curved slightly, not straight level, thus creating appropriate space

(9) for the gridiron pan to be used with an induction stove. The space (9) between the surface underneath the grilling planar (8) of the gridiron pan and the upper plane or cooktop (10) of the induction stove is around 2.5 - 5 millimeters. The appropriate space is slightly less than 5 millimeters.

5. The gridiron pan, according to claim 1 or 2 or 3 or 4, wherein the long and narrow grooves (5) are designed, on the cross-section view, to resemble a U shape in order to avoid a nook at the lower corner of the long and narrow grooves (5) which is difficult to clean.

6. The gridiron pan, according to claim 1 to 5, any one of these claims, wherein the soup furrow (4) is wide and has a curvy side plane from the edge of the grilling part (2) to the base of the soup furrow (4).

7. The gridiron pan, according to claim 1 to 6, any one of these claims, wherein the long and narrow grooves (5) are straight grooves starting from the center of the grilling planar to the edge of the grilling planar in radius.

8. The gridiron pan, according to claim 1 to 6, any one of these claims, wherein the long and narrow grooves (5) are straight or curvy grooves aligned and clustered in a triangle frame or shape, forming the shape of the shutter of an aperture of a camera.