Patent Application
20140261379
1. Field
This disclosure relates to cooking grills for preparing food and, more particularly, to cooking grills for preparing food over a fire pit.
2. Description of the Related Art
A number of cooking devices, such as barbeque grills, for cooking food are available. Cooking devices provide a heat source to cook the food. The cooking devices can provide the heat source using coals, firewood, natural gas, or electricity (e.g., heat plate, heat coils). Some cooking devices provide a grill over the heat source to cook the food. Some cooking devices provide a plate or pan over the heat source to cook the food. Some cooking devices integrate the grill or plate with the heat source, such as heat coils.
A number of fire pit devices are available. Fire pit devices can provide ambient light as well as limited heat for the enjoyment of an observer. Fire pit devices can provide the light and heat source using coals, firewood, natural gas, or electricity.
A need exists for cooking devices with a fire pit to provide a versatile fire pit cooking grill assembly for user enjoyment and/or cooking. A fire pit can provide ambient light and/or heat without cooking foods. The fire pit can have a cooking grill that can be removed when food cooking is not desired. A cooking grill can be used to cook food. While cooking food on the cooking grill, the fire pit can continue to provide ambient light and/or heat. The fire pit cooking grill assembly can provide an interactive and social cooking media on a fire pit that is relaxing and entertaining for the parties involved. A fire pit cooking grill can provide a central cooking area that is integral to a tabletop surface where each participant can cook food separately based on individual tastes. Small portions of meats, vegetables, and/or other food items can be provided to the participants who then add their selections to the central cooking area. Each participant seasons and cooks each item to their own tastes. When the food items are cooked, the participants remove them from the cooking area and place them directly on their plates for consumption.
The fire pit can have a tabletop. A user, which can include a group of users or a party of users, can use the tabletop as a table for setting items down, including food items, plates, utensil, etc. The user can also use it as a table for eating. Users can sit around the tabletop to cook on the cooking grill while still enjoying the luminescence and/or heat of a fire pit. Using a cooking grill with a fire pit can create a socially interactive cooking experience for the users. The tabletop and/or cooking grill can be a suitable height such that the user can see the food during cooking. The user can see the food while cooking on the cooking grill when standing up, sitting down, or both. A fire pit can serve as a patio or dining table. The cooking grill can be used with the fire pit or dining table. After cooking the food, the user can leave or remove the cooking grill from the fire pit or dining table while enjoying the cooked food at the same table. The user can manipulate controls on the fire pit that increase or decrease the ambient light and/or heat before, during, and after cooking.
The cooking grill can at least partially prevent the cooking juices of the food from falling on burning or hot non-disposable (or reusable) media of the fire pit. Burning or hot reusable media can include stones, glass, or other materials suitable that can withstand heat generated by the fire pit. The media can help with radiance of heat as well help provide ambience (luminescence). Cooking juices that buildup on the media may impair the media's ability to radiate heat and/or provide ambience. Further, preventing juices from falling on the media can help mitigate creating a mess during cooking and facilitate cleanup. Further, preventing juices from falling on the media can help prevent ruining the fire pit. For example, buildup of cooking juices on the burning or hot media may require changing out the burning or hot media. Cooking juices can also build up on the burners of the fire pit, which may require cleaning and/or changing of the burners. The cooking grill can be designed to avoid soot buildup on the cooking grill itself as discussed herein.
The cooking grill can have a cooking griddle. The griddle can be made of die cast or stamp-pressed aluminum, including aluminum alloys. Other suitable materials can include any suitable form or alloy of cast or wrought iron or carbon steel. The griddle can be used with metal cooking utensils without substantial damage or abrasion to the griddle. The griddle can have legs that rest around an opening of the fire pit containing the burner and burning or hot media. The griddle can have a middle portion (or cooking section) that slopes downwardly from a center of the griddle or slopes upwardly from a perimeter of the griddle to the center. The center of the cooking griddle can have a center opening.
A height of the legs, a slope and/or an arcuate shape of the middle portion, and a diameter of a center opening for the cooking grill can be arranged to achieve the following features. The arrangement can direct air, flame, heat, and/or combustion byproducts to help prevent flame rollout from sides of the cooking griddle during fuel combustion by the fire pit. The arrangement can direct air, flame, heat, and/or combustion byproducts to help prevent soot buildup on the griddle. The arrangement can direct air, flame, heat, and/or combustion byproducts to help create a vacuum that draws in air from the sides of the griddle for combustion by the fire pit. The arrangement can direct air, flame, heat, and/or combustion byproducts to help prevent melting of the griddle material. The arrangement can direct air, flame, heat, and/or combustion byproducts to help direct air, flame, heat, and/or combustion byproducts toward the center opening. The arrangement can make the middle portion of the griddle be the hottest portion of the cooking griddle during combustion of fuel by the fire pit. The heat can thermally conduct and dissipate throughout the griddle to create different heat zones on the griddle. The different heat zones can provide different cooking zones for a desired level of cooking based on a predetermined heat input.
The arrangement can create a partial vacuum at the sides of the cooking griddle to draw air in for improved combustion of the fuel by the fire pit. Proper combustion can include a desired flame color, height, and/or no or substantially no smoke. The created vacuum and/or proper combustion can also help prevent flame rollout from the sides of the griddle. Proper combustion can help prevent soot buildup on the griddle. Proper combustion can also help regulate flame color, size, and/or intensity (heat). The vacuum and/or proper combustion can at least in part be a result of the slope and/or the arcuate shape of the middle portion directing the air, flame, heat, and/or combustion byproducts toward the center of the griddle. The vacuum and/or proper combustion can at least in part be a result of the center opening through which air, flame, heat, and/or combustion byproducts can escape.
As part of the arrangement, the legs raise the cooking griddle above the opening and the burners of the fire pit. During combustion, heat is directed to the center opening of the griddle by the slope and/or the arcuate shape of the middle portion. The higher the legs raise the cooking griddle from the burners, the smaller the slope or the less arcuate the shape of the middle portion has to be in order to help prevent melting of the griddle and/or rollout of flames from the sides. As the air, heat, and/or combustion products are directed toward and out of the center opening, the flame is channeled toward the center opening to have a peak (highest) flame at the center opening due to an updraft or chimney effect. The updraft or chimney effect can help prevent the cooking griddle from melting and prevent flames from coming out of the sides of the griddle.
The griddle can have raised portions and/or recessed portions on the cooking surface. The raised portions and/or recessed portions can help elevate the food above the cooking surface of the griddle. The raised portions and/or recessed portions can help create barbeque sear marks in the food. The raised portions and/or recessed portions can help direct cooking juices toward a periphery or channel of the griddle. The slope and/or the arcuate shape of the middle portion can help direct cooking juices toward the periphery or channel of the cooking griddle.
The cooking grill can have a cooking rack. The cooking rack can rest on top of the cooking griddle. The cooking rack can elevate the food above the cooking griddle. The cooking rack can be wire frame structure. The wire frame structure can impart sear marks on the food during cooking and allow cooking juices to fall down onto the griddle below. The cooking grill can be substantially flat. The cooking grill can be sloped and/or follow the contour of the middle portion of the griddle. The cooking grill can have a cover plate arranged to be substantially over the center opening of the griddle. The cover plate can help prevent the cooking juices from dripping onto the burning or hot media through the center opening. The cooking grill can have different cooking zones as discussed herein for the griddle. The cooking zones can get relatively hotter toward the cover plate. The cooking grill can be removed from griddle to help prevent soot buildup on the food when cooking on the cover plate of the cooking rack, near the hottest cooking zone.
The cooking grill as discussed herein can be used on a stovetop, such as a commercial grade stovetop or fire pits, such as a propane and/or natural gas, wood, charcoal and/or electric fire pit. The stovetop or fire pit can have a heat output ranging from about 8,000 to about 100,000 BTUs. The foregoing heat output can make the cooking griddle reach temperatures of up to about 800° Fahrenheit. The heat source or flame of the fire pit can be under just a portion of the griddle. The heat can thermally conduct through the griddle, further contributing to the cooking zones discussed herein. The cooking grill can be particularly suitable for use on stovetops and fire pits that are hotter than typical or conventional stovetops or fire pits. Thus, the cooking grills versatility allows it be used over a broad range of cooking applications, including stovetops or fire pits designed to provide fire or light for ambiance that may have higher than typical BTU output.
The burner of the fire pit can be a 1 to 16 piece burner. The burner can also be a 6 piece burner. Numerical value of the pieces can represent individual burners of the fire pit that are operably connected. The pieces of the burners can have various shapes such as a star shape with a 5 piece burner or a hexagon with a 6 piece burner (or six arm star burner). The burners can have 3 to 100 combustion holes. In some embodiments, a smaller number of combustion holes in the burner piece directly correlates to relatively larger size of the combustion holes. A greater number of holes, such as 100 holes, in the burner allows for more air to be drawn in at the air intake of the fire pit, creating a more efficient burn. However, a more efficient burn can create less fire light ambiance (visible flame) that is desired from a fire pit flame. A large air intake for the fire pit can be provided to allow for a reduction of the number of combustion holes, such as 60 combustion holes in the burner, to have a more efficient burn of the flame while still providing fire light ambiance. The larger air intake can also create more intuitive control of the fire pit, such as the user turning up the gas to the fire pit to provide a larger flame and a hotter cooking surface without soot buildup. The larger air intake of the fire pit can help prevent soot buildup while cooking over a larger and hotter flame.
The fire pit can be designed to burn fuel at a high efficiency to minimize fuel consumption, as well as minimize the formation of byproducts (soot) that have not been fully consumed during the combustion process, which is undesirable and can be toxic to inhale. An inefficient flame can result in the formation of byproducts and black smoke. Byproducts can settle on the cooking grill as soot. An indication of efficient combustion can be the absence of smoke during combustion, a relatively low flame height, and a blue flame, indicating high temperatures, typically in excess of 1,000 degrees Fahrenheit. The fire pit designs disclosed herein can achieve a relatively high yellow luminescent flame while combusting fuel at a high temperature efficiently and cleanly. A high flame height can be about 2 to 8 inches and/or about 1 to 7 inches higher than a tabletop of the fire pit as discussed herein.
In accordance with embodiments disclosed herein, a cooking grill fire pit assembly is provided. The cooking grill fire pit assembly comprises a fire pit comprising a top supported by sides, the top including an opening bounded by a rim, the opening including a burner and heat conducting media supported in the opening. The cooking grill fire pit assembly further comprises a cooking element comprising legs configured to rest on the fire pit and a dome on the legs, the dome including a center opening elevated higher than the legs of the dome, a concave surface facing the opening of the fire pit, and a cooking surface facing away from the opening of the fire pit. The cooking grill fire pit assembly further comprises a cooking rack comprising a cover plate and configured to mate with the cooking element, the cooking rack configured to be positioned generally over the cooking surface of the cooking element such that the cover plate is vertically over the center opening of the cooking element. The legs are configured to elevate the cooking element above the burner to allow intake of air via a vacuum created when the burner combusts fuel. The concave surface facing the opening of the fire pit is configured to direct combustion byproducts and heat output toward the center opening of the cooking element when the burner combusts fuel. The center opening of the cooking element is configured to vent the combustion byproducts and the heat output when the burner combusts fuel. The cooking element and the cover plate are configured to generally cover the heat conducting media such that cooking juices from food cooking do not drip onto the heat conducting media.
In some embodiments, the opening of the fire pit is generally round and the cooking element is generally a same shape as the opening of the fire pit; the opening of the fire pit is generally square and the cooking element is generally a same shape as the opening of the fire pit; the cooking rack is generally round and the cooking element is configured to accept the round cooking rack; the cooking element is bound by a perimeter generally following the rim of the opening of the fire pit; the legs of the cooking element comprise a body with a protrusion; the body is configured to rest on the rim of the opening of the fire pit and the protrusion is configured to engage an inside of the opening at the rim such that the legs inhibit movement of the cooking element in at least a plane parallel to the rim of the opening; the legs elevate the cooking element above the burner to keep a material of the cooking element below a melting point of the material when the burner combusts fuel; the legs elevate the cooking element above the burner to inhibit flame out beyond a perimeter bounding the cooking element when the burner combusts fuel; a height of the legs, an arch of the concave surface facing the opening of the fire pit, and a diameter of the center opening of the cooking element are sized to prevent combustion byproduct buildup on at least one of the concave surface or the center opening of the cooking element; a height of the legs, an arch of the concave surface facing the opening of the fire pit, and a diameter of the center opening of the cooking element are sized to channel a flame when the burner combusts fuel toward the center opening of the cooking element such that a highest peak of the flame is at the center opening; a diameter of the opening of the fire pit is about 12 to about 18 inches; a height of the legs of the cooking element is about 0.5 to about 5 inches above the rim of the opening of the fire pit; a diameter of the center opening of the cooking element is about 1 to about 5 inches; the heat output of the fire pit when the burner combusts fuel is about 8,000 to about 100,000 British thermal units; a ratio of a total opening area of combustion holes of the burner to an opening area of a fuel orifice of the fire pit is about 1.5:1 to about 5:1; the ratio is configured to achieve about a 2 to 8 inch flame height with yellow luminescence generally without byproduct buildup on the concave surface of the cooking element facing the opening of the fire pit when the burner combusts fuel; the fuel orifice is configured to direct fuel to the burner; the burner comprises six arms; and/or the six arms each include 10 combustion holes.
In accordance with embodiments disclosed herein, a cooking grill assembly is provided. The cooking grill assembly comprises a cooking element comprising posts configured to rest on a fire pit and a circular pan on the posts leading toward a center opening, the circular top including a heat surface facing the fire pit and a cooking surface facing away from the fire pit. The cooking grill assembly comprises a cooking rack comprising a cover plate and configured to be on the cooking element, the cooking rack positioned generally over the cooking surface of the cooking element such that the cover plate covers the center opening of the cooking element. The posts are configured to elevate the cooking element above the fire pit to allow intake of air via a vacuum created during combustion of fuel by the fire pit. The heat surface facing the fire pit is configured to direct combustion byproducts and heat output of the fire pit toward the center opening of the cooking element during combustion of fuel by the fire pit. The center opening of the cooking element is configured to vent the combustion byproducts and the heat output of the fire pit during combustion of fuel by the fire pit.
In some embodiments, the cooking rack further comprises a circular wire frame bounding the cooking rack, the wire frame configured to mate with a circular groove of the cooking element such that the mating of the circular wire frame with the circular groove inhibits movement of the cooking rack in at least a plane parallel to the circular groove of the cooking element; and/or the heat and cooking surfaces are arcuate and a contour of the cooking grill generally follows the arcuate heat and cooking surfaces.
In accordance with embodiments disclosed herein, a cooking grill is provided. The cooking grill comprises a cooking element comprising posts configured to be on a fire pit and a frustum on the posts, the frustum including a center opening elevated above the legs, an inner surface facing the fire pit, and a cooking surface facing away from the fire pit. The posts are configured to elevate the cooking element above the fire pit to allow intake of air via a vacuum created during combustion of fuel by the fire pit. The inner surface facing the fire pit is configured to direct combustion byproducts and heat output of the fire pit toward the center opening of the cooking element during combustion of fuel by the fire pit. The center opening of the cooking element is configured to vent the combustion byproducts and the heat output of the fire pit during combustion of fuel by the fire pit.
In some embodiments, the frustum is generally circular and arcuate to form a dome such that the inner surface is generally arcuate; the frustum is generally circular and arcuate to form a dome such that the cooking surface is generally arcuate; an angle formed between a periphery of the cooking element and the center opening relative to a horizontal axis is about 0 to about 45 degrees; the cooking surface further includes raised portions configured to elevate food above the cooking surface; the raised portions are configured to direct cooking juices from food cooking toward a periphery of the cooking element; the cooking element further comprises a ridge bounding the cooking element, the ridge configured to contain cooking juices from food cooking within the cooking element; and/or the cooking element further comprises handles attached at a periphery of the cooking element, the handles configured to allow for positioning of the cooking element over the fire pit.
The foregoing is a summary and thus contains, by necessity, simplifications, generalization, and omissions of detail; consequently, those skilled in the art will appreciate that the summary is illustrative only and is not intended to be in any way limiting. Other aspects, features, and advantages of the devices and/or processes and/or other subject matter discussed herein will become apparent in the teachings set forth herein. The summary is provided to introduce a selection of concepts in a simplified form that are further described below in the Detailed Description. This summary is not intended to identify key features or essential features of any subject matter discussed herein.
The foregoing and other features of the present disclosure will become more fully apparent from the following description, taken in conjunction with the accompanying drawings. Understanding that these drawings depict only some embodiments in accordance with the disclosure and are, therefore, not to be considered limiting of its scope, the disclosure will be described with additional specificity and detail through use of the accompanying drawings.
In the following detailed description, reference is made to the accompanying drawings, which form a part hereof. In the drawings, similar symbols typically identify similar components, unless context dictates otherwise. The illustrative embodiments described in the detailed description and drawings are not meant to be limiting. Other embodiments may be utilized, and other changes may be made, without departing from the spirit or scope of the subject matter presented here. It will be readily understood that the aspects of the present disclosure, as generally discussed herein, and illustrated in the Figures, may be arranged, substituted, combined, and designed in a wide variety of different configurations, all of which are explicitly contemplated and made part of this disclosure.
The raised portions 10 can be semi-circular in profile and form a generally smooth transition from the cooking surface 8 to the raised portions 10. Smooth transitions can, for example, help with cleaning the griddle 4 after cooking food. In some embodiments, the raised portions 10 can have other profile shapes such as generally square, rectangular, triangular, oval, or other polygonal and/or round shapes. In some embodiments, the raised portions 10 can have can have corners based on the geometric shape of their profile. The raised portions 10 can have abrupt transitions between the cooking surface 8 and the raised portions 10.
The raised portions 10 can have breaks or cutouts. The breaks or cutouts can line up along a radius of the griddle 4 to form passages 12. The passages 12 can extend from the center of the griddle 4 to a channel 18 and/or periphery of the griddle 4. The passages 12 can direct cooking juices from the food being cooked toward the channel 18 and/or periphery of the griddle 4.
The griddle 4 can have an opening 14 in the center of the griddle 4. The opening 14 can have a diameter of about 1 to about 5 inches, including about 2 to about 4, and including about 3 inches, including ranges bordering and the foregoing values. The opening 14 can have an inner rim 16 that defines a periphery of the opening 14. The inner rim 16 can protrude upwards from the cooking surface 8. The inner rim 16 can help prevent cooking juices of the cooking food from running into the opening 14 when the food is on the cooking surface 8. The inner rim 16 can help prevent food from falling into the opening 14 when placed on the cooking surface 8.
The griddle 4 can have a channel 18 near the periphery of the griddle 4. The channel 18 can be a flat surface at the periphery of the griddle 4. In some embodiments, the channel 18 can be a u-shaped in profile. The channel 18 can have a smooth transition from the cooking surface 8 to the channel 18. The channel 18 can collect cooking juices that may flow down the cooking surface 8 and/or the passages 12.
The griddle 4 can have an edge or a periphery rim 20 at the periphery of the griddle 4. The periphery rim 20 can protrude upwards from the cooking surface 8 and/or the channel 18. The periphery rim 20 can help contain cooking juices within the griddle 4 and/or within the channel 18 during cooking. The periphery rim 20 can help prevent food from falling into the opening 14 when placed on the cooking surface 8.
The griddle 4 can have handles 22 attached to the griddle 4 at the periphery. In some embodiments, the handles 22 are attached to the periphery rim 20. The handles 22 can be attached to the griddle 4 and/or periphery rim 20 using any suitable mechanism, such as, for example, a screw, lock, solder, and/or adhesive mechanism. In some embodiments, the handles 22 are secured onto the griddle 4 and/or periphery rim 20 using nuts and bolts. In some embodiments, the handles 22 can be integrally formed with the griddle 4 and/or periphery rim 20. The handles 22 can help a user carry and position the cooking grill 2 in a predetermined position.
The griddle 4 can have legs 24. The legs 24 can be at or near the periphery of the griddle 4. In some embodiments, the legs 24 are positioned generally underneath the channel 18 as discussed herein. The channel 18 and/or periphery, such as the periphery rim 20, can extend beyond the connection area of the legs 24 to the griddle 4. The legs 24 can be integrally formed with the griddle 4. In some embodiments, the legs 24 can be connected to the griddle 4 using any suitable mechanism, such as, for example, a screw, lock, solder, and/or adhesive mechanism.
With continued reference to
The cooking rack 6 can be formed from wires and/or rods joined together. The cooking rack 6 can have a periphery wire 26. The periphery wire 26 can be sized to rest or mate with the channel 18 at or near the periphery rim 20. In some embodiments, the periphery wire 26 can be sized to rest or mate with the channel 18 at or near where the channel 18 transitions from the cooking surface 8 to the channel 18, which can include an area near a raised portion 10.
Support wires 28 can be connected to the periphery wire 26 to form the framework for the cooking rack 6. In some embodiments, the support wire 28 can be connected to the periphery wire 26 using any suitable mechanism, such as, for example, a screw, lock, solder, and/or adhesive mechanism. In some embodiments, the support wires 28 can be integral with the periphery wire 26. The support wires 28 can extend generally upward from the periphery wire 26 and transition to proceed generally horizontal or inclined as discussed herein toward the center of the cooking grill 6.
Cooking wires 30 can be on the support wires 28 to form a cooking section 31. The cooking section 31 can generally correspond to the cooking surface 8 of the griddle 4. In some embodiments, the cooking wires 30 can be connected to the support wires 28 using any suitable mechanism, such as, for example, a screw, lock, and/or, solder, adhesive mechanism. In some embodiments, the cooking wires 30 can be integrally formed with the support wires 28. The cooking rack 6 can have 3 to 20 cooking wires 30, including 5 to 15 and 7 to 10 cooking wires 30, including ranges bordering and the foregoing values.
The cooking rack 6 can have a center plate 32. The center plate 32 can be on the support wires 28 and/or the cooking wires 30. In some embodiments, the center plate 32 can be connected to the support wires 28 and/or cooking wires 30 using any suitable mechanism, such as, for example, a screw, lock, and/or, solder, adhesive mechanism. In some embodiments, the center plate 32 can be integrally formed with the support wires 28 and/or cooking wires 30. The center plate 32 can be generally sized and/or positioned such that when the cooking rack 6 is on the griddle 4, the center plate 32 substantially covers the center opening 14 of the griddle 4 from a top perspective. Covering the opening 14 can help prevent cooking juices from falling onto burning or hot non-disposable (or reusable) media and/or burners of a fire pit exposed by the opening 14 as discussed herein. The burning or hot media can be any media that can be subjected to high temperatures of a fire pit, and in some implementations, conduct heat (e.g., heat conducting media)
With an angled cooking surface 8 and a flat top or peak of the griddle 4 as formed by the center opening 14, the shape of the griddle 4, and in particular the cooking surface 8 in combination with the center opening 14, can form a general shape of a frustum. A frustum can be defined as a cone with its top cut off. Other shapes can include a cone, dome, spherical, oval, and/or pyramidal shape.
The raised portions 10 can be concentric and/or coaxial as discussed herein along the cooking surface 8. In some embodiments, the raised portions 10 form a step pattern as illustrated in the side view of
The griddle 4 (e.g., a pan) can have legs 24. The legs 24 can have a body portion 34 and protrusion portion 36. The body portion 34 can be sized and positioned on the griddle 4 for the body portion 34 to rest on a rim of an opening of a fire pit as discussed herein, and in particular, in reference to
The griddle 4 can have a convection surface 11 forming at least a part of a bottom of the griddle 4. The convection surface 11 can generally correspond in shape, contour, and/or slope to the cooking surface 8 of the griddle 4 as discussed herein. The convection surface 11 can form an internal side of the frustum of the griddle 4 as discussed herein. The convection surface 11 can be generally flat. The convection surface 11 can have an upward slope at an angle θ toward the center axis 15 as discussed herein for the cooking surface 8, and in particular, in reference to
A peripheral bottom 13 can generally correspond to the channel 18 and/or peripheral rim 20 of the griddle 4. The peripheral bottom 13 can be substantially flat in a horizontal direction or substantially perpendicular to the center axis 15 as discussed herein. The peripheral bottom 13 can transition into the convection surface 11 generally at a region corresponding to a transition between the channel 18 and the cooking surface 8. In some embodiments, the legs 24 are connected to the griddle 4 at the peripheral bottom 13.
With an angled cooking section 31 and a flat top or peak of the cooking rack 6 as formed by the center plate 32, the shape of the cooking rack 6, and in particular the cooking section 31 in combination with the center plate 31, can form a general shape of a frustum as discussed herein. Other shapes can include a cone, dome, spherical, oval, and/or pyramidal shape.
The cooking wires 30 can be concentric and/or coaxial as discussed herein along the cooking section 31. In some embodiments, the cooking wires 30 form a step pattern as illustrated in the side view of
The griddle 5 can have grooves 40 that radiate from the center axis 15 to a periphery of the griddle 5. The grooves 40 can be raised relative to the cooking surface 8. The grooves 40 can elevate at least a portion of the food above the cooking surface 8. Raised grooves 40 can form scallops 42. The scallops 42 can direct cooking juices toward the periphery or the channel 18 of the griddle 5.
In some embodiments, the grooves 40 can be recessed or indented relative to the cooking surface 8. Recessed grooves 40 can form scallops 42. Recessed grooves 40 can direct cooking juices toward the periphery or the channel 18 of the griddle 5.
The cooking rack 7 can have fewer, but relatively thicker cooking wires 30 then some embodiments of the cooking rack 6 as discussed herein. The cooking wires 30 can impart sear marks on the food.
A griddle 9 of the cooking grill 19 can have a periphery rim 21 that is substantially square. The square periphery rim 21 can have, for example, rounded corners. The griddle 9 can be used with fire pits or other stoves having square openings for burners and burning or hot media. The griddle 9 can be used with fire pits or other stoves having circular openings for burners and burning or hot media. The griddle 9 can have a lip 46. The lip 46 can be substantially circular. The lip 46 can form a channel 47 between a cooking surface 8 and a landing surface 48. The landing surface 48 can be formed between the periphery rim 21 and the cooking surface 8 or the lip 46. The landing surface 48 can accommodate legs 24, 25 as discussed herein, and in particular, in reference to
The griddle 9 can have legs 25. The legs 25 can be integrally formed with the griddle 9. In some embodiments, the legs 25 can be connected to the griddle 9 using any suitable mechanism, such as, for example, a screw, lock, solder, and/or adhesive mechanism. The legs 25 can have a body portion 35 and protrusion portion 37. The body portion 35 can be sized and positioned on the griddle 9 for the body portion 35 to rest on a square rim of an opening of a fire pit as discussed herein, such as analogously in reference to
The protrusion portion 37 can be integrally formed with the body portion 35. In some embodiments, the protrusion portion 37 can be attached to the body portion 35 using any suitable mechanism, such as, for example, a screw, lock, solder, and/or adhesive mechanism. The body portion 35 can be connected to the griddle 9 using any suitable mechanism discussed herein, and in particular, in reference to the connection between the griddle 9 and the legs 25. The protrusion portion 37 can be sized and positioned on the body portion 35 for the protrusion portion 37 to be on an inside portion of the opening of the fire pit as discussed herein, and in particular, in reference to
A peripheral bottom 17 of the griddle 9 can generally correspond to the landing surface 48, channel 18, and/or peripheral rim 21 of the griddle 4. The peripheral bottom 17 can be substantially flat in a horizontal direction or perpendicular to the center axis 15 as discussed herein. The peripheral bottom 17 can transition into the convection surface 11 generally at a region corresponding to a transition between the channel 18 and the cooking surface 8. The legs 24 can be connected to the griddle 9 at the peripheral bottom 17.
In some embodiments, a leg 25 has a protrusion portion 37 that projects from an inner corner of the body portion 35. The protrusion portion 37 can be relatively smaller than the body portion 35. The protrusion portion 37 can be generally square for the protrusion portion 37 to slide inside a corner of a square opening of a fire pit. Thus, the legs 35 can be positioned on the griddle 9 for the body portions 35 to rest on the rim at the corners and for the protruding portions 37 to slide against an inside of the corners of the square opening of the fire pit. The protrusion portions 37 can inhibit motion of the griddle 9 relative to the opening of the fire pit in at least one direction, such as, for example, the horizontal direction. In some embodiments, the protrusion portions 37 have an interference fit and/or snap fit mechanism with the rim of the fire pit to inhibit upward movement once the protrusion portions are engaged with the rim of the fire pit as discussed herein, and in particular, in reference to
The fire pit 50 can have a tabletop 56. The tabletop 56 can be bound by a border 57. The tabletop 56 and border 57 can be circular. In some embodiments, the tabletop 56 and border 57 can be square. In some embodiments, the tabletop 56 and frame 57 can be any suitable shape, such as, for example, rectangular, triangular, oval, or other polygonal and/or round shapes.
The tabletop 56 can have an opening 58 (e.g., burner tray). The opening 58 can be generally round or circular as discussed herein. In some embodiments, the opening 58 can be square. In some embodiments, the opening 58 can be other suitable shapes, such as, for example, square, rectangular, triangular, oval, or other polygonal and/or round shapes. The opening 58 can be about 12 to about 18 inches in at least one dimension, including a diameter or a side.
The fire pit 50a can have a tabletop 56. The tabletop 56 can be circular. In some embodiments, the tabletop 56 can be square. In some embodiments, the tabletop 56 can be any suitable shape, such as, for example, rectangular, triangular, oval, or other polygonal and/or round shapes. The fire pit 50a can have other features as described herein for the fire pit 50 with doors 54a, 54b.
The opening 58 can have a bottom 60. The opening 58 can be bounded by and/or connect to an inner wall 61. The inner wall 61 can be bounded by and/or connect to an inner rim 62. The inner rim 62 can protrude above the tabletop 56 level. In some embodiments, the inner rim 62 can be generally at the tabletop 56 level. The opening (or burner tray) 58 can contain burning or hot reusable media. The media can include stones, glass, or other materials suitable to withstand heat generated by the burners of the fire pit. In some embodiments, the opening or burner tray 58 can contain charcoal and/or wood to provide a source heat and/or light luminescence as discussed herein. In some embodiments, the burner tray 58 can house an electric heater to provide a source of heat and/or light luminescence as discussed herein.
In some embodiments, the burner tray 58 can house a pilot fire box 64. The pilot fire box 64 can be connected to the internal mechanisms of the fire pit such as, for example, a propane tank and an air intake. The pilot fire box 64 can be connected to burners 68. The burners 68 can be connected to the internal mechanisms of the fire pit such as, for example, the propane tank and the air intake.
In some embodiments, the fire pit 50 uses liquefied petroleum fuel. Liquefied petroleum can have many elements that are used during the manufacture of the fuel, which can result in fuel combustion with byproducts and soot buildup. The fire pit 50 can use air induction in the fuel stream to mitigate byproducts and soot buildup during combustion. Air induction can include forced air and/or drawn air through venturi induction.
The burner 68 fire pit 50 can have 1 to 16 burner pieces (or arms), including 3 to 12 burner pieces, including 5 to 10 burner, including ranges bordering and the foregoing values, as discussed in further detail in reference to
The number of combustion holes 70 can be optimized based at least partly on the size of the combustion holes 70. The pressure at the burner 68 should not exceed the pressure at the fuel orifice 78. If the pressure at the burner 68 is greater than the pressure at the fuel orifice 78, then back pressure may result in a reduction of air being inducted into the venturi openings 80. A reduction of air being inducted into the venturi openings 80 can result in unburned fuel. To avoid back pressure, the total area opening of the combustion holes 70 can equal or exceed the opening area of the fuel orifice. Increasing the number of combustion holes 70 can result in a more efficient burning fuel, but a lower flame height and less flame luminescence. For example, with an increased number of combustion holes 70, the back pressure at the fuel orifice 76 is decreased, resulting in a leaner fuel-air mixture. With a leaner fuel-air mixture, the resulting flame can be hotter and more efficient, but smaller and bluer (harder to see than a yellow flame). Reducing the number of combustion holes can result in a less efficient burn (the back pressure at the fuel orifice 76 is increased, resulting a richer fuel-air mixture), but a higher flame height and yellow flame luminescence. A balance between the number and the total area opening of the combustion holes 70 can be achieved to result in a high flame height with a high (yellow) flame luminescence and an efficient burn. A high flame height can be about 2 to 8 inches and/or about 1 to 7 inches higher than the tabletop of the fire pit.
The balance discussed above can result in a ratio range of the total orifice area of the combustion holes to the opening area of the fuel orifice 82. In some embodiments, the ratio of the areas can range from about 1.5:1 to 5:1, including 2:1 to 4.5:1, including ranges bordering and the foregoing values. For example, in one embodiment of the fire pit 50, sixty combustion holes 70 can each have an orifice opening area of about 0.094 inches, resulting in a total opening area of about 0.416 inches. In one embodiment, a 90,000 BTU fire pit can have an opening area of the fuel orifice 78 of about 0.107 inches. A total opening area of the combustion holes 70 of about 0.416 inches and an opening area of about 0.107 inches of the fuel orifice 78 results in a ratio of about 3.9:1. In some embodiments, the combustion holes 70 can each have an orifice opening area of about 0.05 to about 0.15 inches, including about 0.06 to 0.11 inches, including ranges bordering and the foregoing values. In some embodiments, the fuel orifice 78 can have an opening area of about 0.1 to about 1 inches, including about 0.2 to about 0.6 inches, including ranges bordering and the foregoing values. The burner and area ratio features discussed herein can be applied to liquefied petroleum, natural gas, and/or other similar fuels for the fire pit 50.
The fire pit 50 can have a controller 72, such as, for example, a turning knob. The controller 72 can control the rate of fuel combustion by the burners 68. The controller 72 can control fuel intake. The controller 72 can control air intake. The controller 72 can be used to achieve a desired level of fire light ambiance from the flame and/or desired cooking temperature. The controller 72 can control a gas valve for regulating flame height. In some embodiments, the controller 72 can regulate the heat output and/or light luminescence for other types of heat and light sources of the fire pit 50, such as for example, an electric heater.
In some embodiments, the fire pit can have a heat output ranging from about 8,000 to about 100,000 BTUs, including about 20,000 to about 90,000 BTUs, including about 30,000 to about 80,000 BTUs, including ranges bordering and the foregoing values. The foregoing heat output can make the cooking griddle reach temperatures of up to about 800° Fahrenheit, up to about 700° Fahrenheit, including about 400 to 660° Fahrenheit, including ranges bordering and the foregoing values. The heat source or flame of the fire pit can be under just a portion of the griddle. The heat can thermally conduct through the griddle, further contributing to the cooking zones discussed herein. The cooking grill can be particularly suitable for use on stovetops and fire pits that are hotter than typical or conventional stovetops or fire pits. Thus, the cooking grills versatility allows it be used over a broad range of cooking applications, including stovetops or fire pits designed to provide fire or light for ambiance that may have higher than typical BTU output.
The legs 24 can have a body portion 34 and a protrusion portion 36 as discussed herein. The legs 24 can be positioned on the cooking grill 2 such that the body portion 34 of the legs rests on the inner rim 62 as discussed herein. The body portion 34 can elevate the bottom of the cooking grill 2 (or peripheral bottom 13, see
The protrusion portion 36 can be correspondingly positioned on the body portion 34 for the protrusion portion 36 to be substantially against or mate with the inner rim 61 (see
The foregoing detailed description has set forth various embodiments of the systems and/or methods via the use of figures and/or examples. Insofar as such figures and/or examples contain one or more functions and/or operations, it will be understood by those within the art that each function and/or operation within figures or examples can be implemented individually and/or collectively. The herein described subject matter sometimes illustrates different components contained within, or connected with, different other components. It is to be understood that such depicted architectures are merely examples and that in fact many other architectures can be implemented which achieve the same functionality. In a conceptual sense, any arrangement of components to achieve the same functionality is effectively “associated” such that the desired functionality is achieved. Hence, any two components herein combined to achieve a particular functionality can be seen as “associated with” each other such that the desired functionality is achieved, irrespective of architectures or intermedial components.
With respect to the use of substantially any plural and/or singular terms herein, those having skill in the art can translate from the plural to the singular and/or from the singular to the plural as is appropriate to the context and/or application. The various singular/plural permutations may be expressly set forth herein for sake of clarity.
It will be understood by those within the art that, in general, terms used herein are generally intended as “open” terms (e.g., the term “including” should be interpreted as “including but not limited to,” the term “having” should be interpreted as “having at least,” the term “includes” should be interpreted as “includes but is not limited to,” etc.). It will be further understood by those within the art that if a specific number of an introduced embodiment recitation is intended, such an intent will be explicitly recited in the embodiment, and in the absence of such recitation no such intent is present. For example, as an aid to understanding, the following disclosure may contain usage of the introductory phrases “at least one” and “one or more” to introduce embodiment recitations. However, the use of such phrases should not be construed to imply that the introduction of an embodiment recitation by the indefinite articles “a” or “an” limits any particular embodiment containing such introduced embodiment recitation to embodiments containing only one such recitation, even when the same embodiment includes the introductory phrases “one or more” or “at least one” and indefinite articles such as “a” or “an” (e.g., “a” and/or “an” should typically be interpreted to mean “at least one” or “one or more”); the same holds true for the use of definite articles used to introduce embodiment recitations. In addition, even if a specific number of an introduced embodiment recitation is explicitly recited, those skilled in the art will recognize that such recitation should typically be interpreted to mean at least the recited number (e.g., the bare recitation of “two recitations,” without other modifiers, typically means at least two recitations, or two or more recitations). Furthermore, in those instances where a convention analogous to “at least one of A, B, and C” or “one of the A, B, or C,” etc. is used, in general such a construction is intended in the sense one having skill in the art would understand the convention (e.g., “a system having at least one of A, B, and C (or one of the A, B, or C)” would include but not be limited to systems that have A alone, B alone, C alone, A and B together, A and C together, B and C together, and/or A, B, and C together, etc.). In those instances where a convention analogous to “at least one of A, B, or C, etc.” is used, in general such a construction is intended in the sense one having skill in the art would understand the convention (e.g., “a system having at least one of A, B, or C” would include but not be limited to systems that have A alone, B alone, C alone, A and B together, A and C together, B and C together, and/or A, B, and C together, etc.). It will be further understood by those within the art that virtually any disjunctive word and/or phrase presenting two or more alternative terms, whether in the description, embodiments, or drawings, should be understood to contemplate the possibilities of including one of the terms, either of the terms, or both terms. For example, the phrase “A or B” will be understood to include the possibilities of “A” or “B” or “A and B.”
While various aspects and embodiments have been disclosed herein, other aspects and embodiments will be apparent to those skilled in the art. The various aspects and embodiments disclosed herein are for purposes of illustration and are not intended to be limiting.
This application claims the benefit under 35 U.S.C. §119(e) of U.S. Provisional Patent Application No. 61/799,011, titled “COOKING GRILL,” and filed on Mar. 15, 2013; and U.S. Provisional Patent Application No. 61/878,540, titled “COOKING GRILL,” and filed on Sep. 16, 2013. The above-identified patent applications are incorporated by reference in their entirety and made a part of this specification for all that they disclose.
| Number | Date | Country | |
|---|---|---|---|
| 61878540 | Sep 2013 | US | |
| 61799011 | Mar 2013 | US |
