The present invention relates to burners and side burners for use in outdoor grills and in other outdoor and indoor cooking systems. The present invention also relates to outdoor grills and other outdoor cookers which include side burners.
Outdoor gas barbecue grills commonly include auxiliary side burners which are mounted on side shelves outside of the grill firebox. Historically, although useful for some purposes, the capabilities and performance of the side burners installed on outdoor gas grills have fallen far short of the cooking performance, range of uses, and overall functionality of the stove top burners used on indoor cooking ranges. Moreover, the prior art gas side burners have been highly inefficient.
In contrast to indoor burners, outdoor side burners must meet stringent requirements demonstrating that the side burner will continue to operate when exposed to high winds and other conditions encountered in outdoor environments. The failure of the side burner to meet these requirements can result in flame-out (i.e., combustion failure) conditions leading to the hazardous release and potential accumulation of uncombusted gas.
While much effort has been focused on improving the capabilities and cooking performance of outdoor grill side burners to match, as much as possible, the capabilities and functionality of indoor stove top burners, much less attention has been given to improving their efficiency. Rather, to ensure that the outdoor side burners will also pass the requisite wind and combustion tests, the common practice in the industry has typically been to do whatever is expedient to prevent flame impingement conditions and provide a large margin of safety against combustion failure. Consequently, although some improvements in the cooking capabilities of outdoor gas side burners have been achieved, the improved gas side burners typically have not been significantly more energy efficient than the older side burners, and have sometimes been even less so.
A prior art gas side burner 2 configured to meet wind and other outdoor operating requirements is illustrated in
To prevent combustion failure due to impingement and/or due to winds, combustion, or other adverse conditions, the burner head 6 of the prior art gas side burner 2 has been spaced a significant distance below the cooking pot support grate 14. Also, to sustain the flame on high wind, typically, higher fuel input is provided at the low valve control setting. In addition, the burner head 6 has typically been of large diameter such that, due to flow patterns within the burner head 6, the fuel/air mixture exiting the discharge ports 10 of the burner head 6 is initially ejected at a downward angle as illustrated by flow arrows 18, thereby causing the resulting combustion flame stream 22 to flow outwardly a greater distance before turning upwardly toward the cooking pan 16.
One detrimental result of the design of the prior art side burner 2 in terms of efficiency and performance is that the large diameter of the burner head 6 and the downwardly angled ejection of the fuel/air mixture from the discharge ports 10 creates a very large central zone 20 beneath the bottom of the cooking pan 16 which is not heated by direct contact with the combustion flame stream 22. For a side burner of typical size for heating a 6 to 11 inch cooking pot 16, the size of this poorly heated zone 20 can be as large as 7 inches in diameter or more. Consequently, for an 11 inch cooking pot 16 positioned on a prior art side burner 2 of this size, only about the outer 2 inches or less of the bottom of the pan 16 are directly contacted by the combustion flame stream 22. Moreover, for a smaller cooking pot, the combustion flame stream 22 can escape without directly contacting the bottom of the pot 16 at all.
In addition, the degree of heat transfer to the bottom of the cooking pot 16 in the poorly heated zone 20 is further diminished due to the typical structure of the prior art support grate 14 upon which the cooking pan 16 is placed. In many prior art side burners 2, the support grate 14 comprises a plurality of parallel support rods 24 which extend from front to back or from right to left over the top of the burner 2. Rather than permitting a continuous radial flow of flue gases 26 and of the combustion flame stream 22 in all directions along the bottom surface of the cooking pot 16, the parallel support rods 24 act as hurdles which divert the flow of these gases downwardly and create air insulated zones on the bottom of the cooking pot 16.
Consequently, a need exists for an improved gas side burner for an outdoor grill which (a) has improved capabilities for cooking and heating which are more comparable to the capabilities and performance of stove top gas burners used on indoor cooking ranges, (b) provides significantly improved fuel efficiency, (c) significantly increases the direct contact area of the combustion flame stream with the bottom of the cooking pan or pot, (d) significantly reduces or eliminates air insulated zones on the bottom of the cooking pan or pot during operation, and (e) meets or exceeds all combustion and other requirements for operating in high winds and in other adverse outdoor conditions. Additionally, a continuing need exists for advances in the art which will not only improve the performance of outdoor burners, but will improve the performance of indoor burners as well.
The present invention provides a gas side burner and outdoor cooker which satisfy the needs and alleviate the problems discussed above.
By way of example, in one aspect, there is provided a side burner apparatus for an outdoor grill or other outdoor cooker wherein the side burner apparatus comprises: (a) a burner head having a plurality of discharge ports extending around the exterior of the burner head for discharging a combustible gas feed stream and (b) a flame guide element positioned in the burner head for receiving the combustible gas feed stream. The flame guide element has a plurality of guide openings positioned for discharging the combustible gas feed stream into the burner head toward the discharge ports of the burner head such that the combustible gas feed stream will flow out of the discharge ports of the burner head at an angle in the range of from 0° to about 30° upward from horizontal.
In another aspect, there is provided a side burner or other cooking burner apparatus which preferably comprises: a burner pan; a burner head positioned in the burner pan, the burner head having a plurality of discharge ports which are provided around the burner head; a guide element which is positioned in the burner head for receiving a combustible gas stream; and the guide element having a plurality of guide element openings which are provided around the guide element for discharging the combustible gas stream into the burner head.
In addition, the cooking burner apparatus can also be characterized in accordance with any one or more of the following items whereby:
In another aspect, there is provided an outdoor cooking grill having the inventive side burner installed therein adjacent to a grill firebox.
Further aspects, features, and advantages of the present invention will be apparent to those of ordinary skill in the art upon examining the accompanying drawings and upon reading the following detailed description of the preferred embodiments.
An embodiment 100 of the gas side burner provided by the present invention is depicted in
The inventive side burner 100 comprises: a burner pan 108; a burner head 110 which is centrally positioned inside the burner pan 108; a flame guide element 112 positioned within the burner head 110; a fuel line 114 which extends through the bottom of the burner pan 108 for delivering a combustible gas feed stream (e.g., typically a mixture of fuel and primary air) upwardly into the flame guide element 112; an inner series of secondary air openings 116 formed through the bottom of the burner pan 108 in a circular arrangement around the burner head 110; an outer series of secondary air openings 118 formed through the bottom of the burner pan 108 in a circular arrangement around the inner series of secondary air openings 116; and a plurality of (preferably 3 or 4) cooking pot support elements 120 for supporting a cooking pot, pan, or other cooking container 122 over the upper end 124 of the burner pan 108.
The flame guide element 112 is preferably a cylindrical element which is centrally (i.e., preferably coaxially) positioned within the burner head 110. The lower end 113 of the flame guide element 112 is connected to the fuel line 114 for receiving the fuel and primary air mixture. The flame guide element 112 includes at least one, and preferably includes two or more, series of guide discharge openings which extend around the cylindrical outer wall of the guide element 112 for discharging the fuel and primary air mixture into the burner head 110 toward the discharge ports 134 thereof. More preferably, as illustrated in
The flame guide element 112 reduces and equalizes the velocity of the fuel and primary air mixture within the burner head 110. Also, more importantly, the flame guide element 112 raises the angle at which the fuel and primary air mixture is received by and discharged from the discharge ports 134 of the burner head 110 so that the resulting size of the central zone 125 beneath the bottom of the cooking pan 122 which is not heated by direct contact with the combustion flame stream 132 is significantly reduced. However, the flame guide element 112 does not raise the angle of discharge from the burner head 110 by an amount which would cause the burner flame to impinge on the bottom of the cooking pot or pan 122 in a manner such that combustion failure would occur (i.e., such that the inventive side burner 100 would fail the combustion certification test). These changes significantly improve the cooking heat transfer efficiency of the inventive side burner 100 and thus also significantly reduce the amount of fuel required to achieve any given amount of heat input into the product which is being cooked or heated.
Except in relation to certain specific burner head discharge ports 134a as discussed below, the flame guide element 112 preferably modifies the internal flow path of the fuel and primary air mixture within the burner head 110 so that, rather than being ejected from the burner head 110 at a downward angle as is the case with the prior art burner 2 described above, the fuel and air mixture will exit the burner head discharge ports 134 at a substantially horizontal or upward angle in the range of from about 0° (horizontal) to about 30° from horizontal.
In the embodiment 100 of the inventive side burner shown in
As another alternative, instead of multiple rows of discharge openings, the flame guide element can have a single row of discharge openings positioned so that the average elevational location of the center points of the openings is from about 0.15 inches above to about 0.15 inches below the average elevational location of the port center points of the series of burner head discharge ports 134, not including the discharge ports 134a.
The diameters of the lower discharge openings 119 which extend around the flame guide element 112 will preferably be from about 1.5 to about 2.0 times the diameter of burner head discharge ports 134. Typically, the diameter of the burner head discharge ports 134 will be up to about 0.11 inches and the diameter of the lower discharge openings 119 of the flame guide element 112 will be about 0.188 inches.
The diameter of the upper series of flame guide discharge openings 121, on the other hand, will preferably be from about 0.50 to about 0.75 times the diameter of the lower flame guide discharge openings 119. Typically, the average diameter of the upper discharge openings 121 of the flame guide element will be about 0.125 inches.
The ratio of the diameter of the flame guide element 112 to the inside diameter 126 of the burner head 110 will preferably be about 0.75 or less, will more preferably be about 0.7 or less, will more preferably be about 0.6 or less, will more preferably be about 0.5 or less, and will more preferably be about 0.45 or less. It is also preferred that the ratio of the diameter of the flame guide element 112 to the inside diameter 126 of the burner head 110 will be at least 0.2, will more preferably be at least 0.25, will more preferably be at least 0.3, will more preferably be at least 0.35, and will more preferably be at least 0.4.
In conjunction with and partly as a result of the novel modifications and improvements already discussed, as well as further modifications and improvements discussed below, the diameter 126 of the burner head 110 of the inventive burner 100 is also preferably significantly reduced as compared to the prior art side burner 2. In addition, the burner head 110 of the inventive burner 100 is raised so that it is significantly closer to the bottom of the cooking pot or pan 122. Reducing the diameter 126 of the burner head 110 assists in further significantly reducing the size of the central zone 125 beneath the bottom of the cooking pan 122 which is not heated by direct contact with the combustion flame stream 132. Moreover, the ability to raise the burner head 110 such that it is significantly closer to the bottom of the cooking pan 122 (a) further reduces the size of the central zone 125, (b) further increases the convective heat transfer temperature of the combustion gases in the central zone 125, and (c) further increases the contacting temperature of the combustion flame stream 132 outside of the central zone 125.
In fact, when sized for heating a 6 to 11 inch cooking pot 122, the central zone 125 of the inventive side burner 100 wherein the pot 122 is not directly contacted by the combustion flame stream 132 is reduced to a diameter of less than 4 inches.
The ratio of the diameter 126 of the burner head 110 to the diameter 128 of the upper end 124 of the cavity 130 of the burner pan 108 will preferably be about 0.5 or less, will more preferably be about 0.4 or less, and will more preferably be about 0.35 or less. It is also preferred that the ratio of the diameter 126 of the burner head 110 to the cavity diameter 128 of the burner pan 108 will be at least 0.2, will more preferably be at least 0.25, and will more preferably be at least 0.3.
However, it will be understood that the ratio of the diameter 126 of the burner head 110 to the diameter 128 of the cavity 130 of the burner pan 108 can alternatively be greater than the preferred values listed above so long as the diameter 126 of the burner head 110 is not so large that the burner flame impinges on the more shallow burner pan 108 of the inventive side burner 100. In addition, the ratio of the diameter 126 of the burner head 110 to the diameter 128 of the cavity 130 of the burner pan 108 can also be smaller than the preferred values listed above, but the need to heat the larger volume within the burner pan 108 relative to the size of the burner head 110 can reduce to some degree the energy savings provided by the inventive side burner 100.
Except for certain ones of the burner head discharge ports 134 as explained below, the discharge ports 134 extending around the burner head 110 will preferably be vertically spaced about 1 inch or less below the tops (i.e., the cooking pot supporting surfaces) 136 of the cooking pot support elements 120, will more preferably be vertically spaced about 0.9 inches or less below the tops 136 of the support elements 120, will more preferably be vertically spaced about 0.8 inches or less below the tops 136 of the support elements 120, will more preferably be vertically spaced about 0.75 inches or less below the tops 136 of the support elements 120, and will more preferably be vertically spaced about 0.7 inches or less below the tops 136 of the support elements 120. In addition, the discharge ports 134 of the burner head 110 will preferably be vertically spaced at least 0.4 inches below the tops 136 of the support elements 120, will more preferably be vertically spaced at least 0.5 inches below the tops 136 of the support elements 120, and will more preferably be vertically spaced at least 0.55 inches below the tops 136 of the support elements 120.
As will be understood by those in the art, the size and/or number of the discharge ports 134 provided around the burner head 110 will be determined based upon the amount of heat output needed and the heating value(s) of the particular fuel gas or gases which will used in the inventive side burner 100. For example, because natural gas has a lower heating value than LP gas so that a greater amount of natural gas is required to provide a given heat output, a larger port size and/or a greater number of discharge ports 134 would be preferred for a burner designed for burning natural gas versus a burner designed solely for burning LP gas. However, regardless of the particular type of fuel gas which will be used, it is preferred that the discharge ports 134 of the burner head 110 be no more than 0.125 inches apart, edge-to-edge, so that, when ignited, the flame will carry over from port to port around the entire circumference of the burner head 110.
The cooking pot support elements 120 of the inventive side burner 100 substantially eliminate the presence of lateral flow hurdles beneath the cooking pot 122 which would otherwise deflect the radial flow of flue gas and the radial flow of the combustion flame stream 132 and thereby create air insulated zones on the bottom of the cooking pot 122. Each of the cooking pot support elements 120 is preferably a V-shaped element wherein the point, or rounded point, 140 of the V is positioned over the burner head 110 and the legs 142 and 144 of the support V extend radially outward, preferably past the outer edge 146 of the burner pan cavity 130. Because the radial support legs 142 and 144 are substantially in line with (i.e., are oriented in substantially the same direction as) the radial flow 138 of the flue gas and the radial flow of the combustion flame stream 132, the support legs 142 and 144 do not substantially block or obstruct the radial flows 132 and 138 along the bottom surface of the cooking pot 122 in any way.
To prevent any significant impingement of the combustion flame stream 132 on the bottom surfaces of the legs 142 and 144 of the cooking pot support elements 120, it is also preferred that any of the discharge ports 134a of the burner head 110 which are directly beneath the support legs 142 and 144 will be positioned downwardly with respect to the other discharge ports 134 by an amount which is sufficient to prevent, or at least significantly reduce, any such impingement. Also, the diameter of the discharge ports 134a will preferably also be smaller than the diameter of the remaining discharge ports 134.
In contrast to the vertical location of the other discharge ports 134, the discharge ports 134a which are directly below the support legs 142 and 144 will most preferably be positioned a sufficient vertical distance downward such that the fuel and primary air mixture flowing through the burner head 110 will exit the discharge ports 134a at a downward angle, preferably of not more than 10° from horizontal. The discharge ports 134a will preferably be vertically spaced from about 0.06 inches to about 0.10 inches below the remaining ports 134 of the burner head 110 and will more preferably be vertically spaced from about 0.08 inches to about 0.09 inches below the remaining ports 134.
In contrast to the prior art, the burner pan 108 of the inventive side burner 100 is a more shallow pan having an inner surface which is closer to the burner flame and to the bottom of the cooking pot or pan 122. Consequently, the burner pan 108 further increases the energy efficiency of the inventive side burner 100 by (a) reducing the volume within the burner pan 8 which must be heated, (b) capturing a greater amount of radiant energy from the flame and more effectively reflecting and/or emitting the captured energy to the bottom of the cooking pot 122, and (c) more efficiently providing and using secondary air.
The center portion 150 of the burner pan 108 below the burner head 110 will preferably be flat and will also preferably be vertically spaced from about 1 inch to about 3 inches below the tops (i.e., the cooking pot supporting surfaces) 136 of the cooking pot support elements 120. The center portion 150 of the burner pan 108 will more preferably be vertically spaced from about 1.2 inches to about 2.5 inches below the tops 136 of the support elements 120, will more preferably be vertically spaced from about 1.3 inches to about 2 inches below the tops 136 of the support elements 120, and will more preferably be vertically spaced from about 1.4 inches to about 1.8 inches below the tops 136 of the support elements 120.
The diameter 128 of the pan cavity 130 (or the length and width of the cavity if a non-circular pan is used) will preferably be in the range of from about 5 to about 12 inches. The cavity diameter 128 will more preferably be in the range of from about 6 to about 10 inches, will more preferably be in the range of from about 6.5 to about 8 inches, and will more preferably be in the range of from about 6.75 to about 7.5 inches.
Although other shapes such as rectangular, convex round, concave round etc. can alternatively be used, at least most of the remainder of the burner pan 108 extending from the flat bottom portion 150 thereof will preferably have a conical shape as illustrated in
For the conical burner pan 108, the outer edge of 146 of the burner pan cavity 130 will preferably be vertically spaced from about 0.25 to about 1 inch below the tops (i.e., the cooking pot supporting surfaces) 136 of the support elements 120. The outer edge of 146 of the burner pan cavity 130 will more preferably be vertically spaced from about 0.3 inches to about 0.8 inches below the tops 136 of the support elements 120, will more preferably be vertically spaced from about 0.35 inches to about 0.7 inches below the tops 136 of the support elements 120, and will more preferably be vertically spaced from about 0.4 inches to about 0.6 inches below the tops 136 of the support elements 120.
As mentioned above, two series of secondary air openings, i.e., the inner series of secondary air openings 116 and the outer series of secondary air openings 118, are preferably provided in the shallow, conical burner pan 108 in order to (a) improve the combustion characteristics of the side burner 110, (b) more efficiently supply and use secondary air as mentioned above, and (c) strengthen the burner flame to withstand high wind and other adverse outdoor conditions. As viewed from above, the circular inner series of secondary air openings 116 will preferably be spaced radially outward from the burner head discharge ports 134 at least 0.5 inches. The inner series of secondary air openings 116 will more preferably be spaced outwardly from the burner head discharge ports 134 a radial distance in the range of from about 0.5 to about 1.5 inches and will most preferably be spaced about 1 inch outwardly from the burner head discharge ports 134.
The circular outer series of secondary air openings 118 will preferably be spaced form about 1.0 inches to about 1.75 inches from the inner series of secondary air openings 116 and will more preferably be spaced from about 1.3 inches to about 1.5 inches from the inner series 116.
The diameters of the inner secondary air inner openings 116 and the outer openings 118 will preferably be from about 0.25 inches to about 0.375 inches. Although a preferred arrangement will have 16 round inner openings 116 and 30 round outer openings 118, the burner pan 108 can have any number, shape and size of secondary air openings as preferred or necessary to meet combustion test requirements based on the size of the burner pan, fuel input etc.
The following examples are intended to illustrate but in no way limit the present invention as claimed.
Tests were conducted using a prior art side burner 2 as illustrated in
The prior art side burner 2 was operated using a LP gas fuel at a heat input rate of 13,000 BTU/hour (typical high setting of the side burner) to heat 1 liter of water. The water had a beginning temperature of 30° C. The time required to bring the water to a boil was 12 minutes. Moreover, it was observed that the boil was only sufficient to generate bubbles around the periphery of the pot.
In comparison, under ideal conditions, a theoretical calculation with no heat loss showed that the time required to bring the water to a boil with a heat input rate of 13,000 BTU/hour would be less than 2 minutes.
The prior art side burner was then tested at a heat input rate of 6000 BTU/hour (typical low setting of the side burner) but was never able to bring the same quantity of water to a boil.
The head of the prior art burner 2 was then raised so that the discharge ports 10 of the burner head 6 were spaced 0.75 inches from the top of the cooking pot support grate 14. However, in this configuration at a heat input rate of 13,000 BTU/hour, the prior art burner 2 experienced combustion failure and could not pass the combustion test required for product certification.
An inventive side burner 100 as depicted in
The inventive side burner 100 was operated using a LP gas fuel at a heat input rate of 6,000 BTU/hour to heat 1 liter of water. The water had a beginning temperature of 30° C. The time required to bring the water to a boil was 7 minutes. Moreover, it was observed that a much stronger boil was generated with bubbles produced over the entire surface of the water.
Consequently, as compared to the prior art burner 2, the inventive side burner 100 brought the same quantity of water to a boil in almost half the time using less than half of the fuel required by the prior art burner, thus showing that the inventive side burner 100 was about 400% more efficient than the prior art side burner 2.
The inventive side burner 100 was then tested at a heat input of only 3,000 BTU/hour and was able to bring the same amount of water to a boil in from 14 to 15 minutes.
Thus, the present invention is well adapted to carry out the objects and attain the ends and advantages mentioned above as well as those inherent therein. While presently preferred embodiments have been described for purposes of this disclosure, numerous changes and modifications will be apparent to those of ordinary skill in the art. Such changes and modifications are encompassed within this invention as defined by the claims.
This application claims the benefit of U.S. Provisional Patent Application Ser. No. 61/972,469 filed on Mar. 31, 2014 and incorporates the provisional application by reference into this document as if fully set out at this point.
Number | Name | Date | Kind |
---|---|---|---|
1158986 | Cronwall | Nov 1915 | A |
1399704 | Eida | Dec 1921 | A |
2001615 | William | May 1935 | A |
3155814 | Appleman et al. | Nov 1964 | A |
3245458 | Patrick et al. | Apr 1966 | A |
3277948 | Best | Oct 1966 | A |
3437415 | Davis et al. | Apr 1969 | A |
3561902 | Best | Feb 1971 | A |
3586825 | Hurley | Jun 1971 | A |
3663798 | Speidel et al. | May 1972 | A |
3683058 | Partiot | Aug 1972 | A |
3788301 | Terry | Jan 1974 | A |
3881863 | Creuz | May 1975 | A |
3941117 | Pei et al. | Mar 1976 | A |
4024839 | Reid, Jr. et al. | May 1977 | A |
4039275 | McGettrick | Aug 1977 | A |
4057670 | Scheidler | Nov 1977 | A |
4140100 | Ishihara | Feb 1979 | A |
4207456 | Best | Jun 1980 | A |
4235023 | Best | Nov 1980 | A |
4276869 | Kern | Jul 1981 | A |
4321857 | Best | Mar 1982 | A |
4375802 | Wallasvaara | Mar 1983 | A |
4403541 | Berger | Sep 1983 | A |
4403597 | Miller | Sep 1983 | A |
4426792 | Best | Jan 1984 | A |
4437833 | Mertz | Mar 1984 | A |
4508097 | Berg | Apr 1985 | A |
4537492 | Lein et al. | Aug 1985 | A |
4546553 | Best | Oct 1985 | A |
4569657 | Laspeyres | Feb 1986 | A |
4575616 | Bergendal | Mar 1986 | A |
4606261 | Bernardi | Aug 1986 | A |
4715356 | Reynolds | Dec 1987 | A |
4785552 | Best | Nov 1988 | A |
4798192 | Maruko | Jan 1989 | A |
4839502 | Swanson et al. | Jun 1989 | A |
4850335 | Farnsworth | Jul 1989 | A |
4883423 | Holowczenko | Nov 1989 | A |
4886044 | Best | Dec 1989 | A |
4889972 | Chang | Dec 1989 | A |
4909137 | Brugnoli | Mar 1990 | A |
4934333 | Ducate, Jr. et al. | Jun 1990 | A |
4960977 | Alden | Oct 1990 | A |
4979436 | McGowan | Dec 1990 | A |
5024209 | Schaupert | Jun 1991 | A |
5028760 | Okuyama | Jul 1991 | A |
5062408 | Smith et al. | Nov 1991 | A |
5062788 | Best | Nov 1991 | A |
5111803 | Barker et al. | May 1992 | A |
5218952 | Neufeldt | Jun 1993 | A |
5230161 | Best | Jul 1993 | A |
5240411 | Abalos | Aug 1993 | A |
5277106 | Raymer et al. | Jan 1994 | A |
5279277 | Barker | Jan 1994 | A |
5306138 | Best | Apr 1994 | A |
5313877 | Holland | May 1994 | A |
5320086 | Beal et al. | Jun 1994 | A |
5322007 | Caridis et al. | Jun 1994 | A |
5363567 | Best | Nov 1994 | A |
5488897 | Snyder | Feb 1996 | A |
5494003 | Bartz et al. | Feb 1996 | A |
5509403 | Kahlke et al. | Apr 1996 | A |
5513623 | Hong | May 1996 | A |
5566607 | Schleimer | Oct 1996 | A |
5567459 | Gonzalez-Hernandez et al. | Oct 1996 | A |
5571009 | Stalhane et al. | Nov 1996 | A |
5582094 | Peterson et al. | Dec 1996 | A |
5594999 | Best | Jan 1997 | A |
5599471 | Zaidman | Feb 1997 | A |
5676043 | Best | Oct 1997 | A |
5704777 | Measom | Jan 1998 | A |
5711661 | Kushch et al. | Jan 1998 | A |
5761990 | Stewart et al. | Jun 1998 | A |
5765543 | Hopkins | Jun 1998 | A |
5782166 | Lin | Jul 1998 | A |
5823099 | Ko | Oct 1998 | A |
5879154 | Suchovsky | Mar 1999 | A |
5890422 | Clark et al. | Apr 1999 | A |
5909533 | Kitabayashi et al. | Jun 1999 | A |
5989013 | Gray | Nov 1999 | A |
6114666 | Best | Sep 2000 | A |
6159001 | Kushch et al. | Dec 2000 | A |
6190162 | Smith et al. | Feb 2001 | B1 |
6205996 | Ryan | Mar 2001 | B1 |
6244263 | Schlosser et al. | Jun 2001 | B1 |
6461150 | Sirand | Oct 2002 | B1 |
6657168 | Lazzer | Dec 2003 | B1 |
6761160 | Haygood | Jul 2004 | B1 |
6779519 | Harneit | Aug 2004 | B2 |
6783226 | Szlucha | Aug 2004 | B2 |
7202447 | Kingdon et al. | Apr 2007 | B2 |
7219663 | Cuomo | May 2007 | B2 |
7726967 | Best | Jun 2010 | B2 |
8074634 | Best | Dec 2011 | B2 |
8227728 | Best | Jul 2012 | B2 |
8590526 | Sun | Nov 2013 | B2 |
8973569 | Padgett | Mar 2015 | B2 |
20010036610 | Wood | Nov 2001 | A1 |
20020020405 | Coleman et al. | Feb 2002 | A1 |
20040011350 | Dowst et al. | Jan 2004 | A1 |
20040060552 | Yamada et al. | Apr 2004 | A1 |
20040152028 | Singh et al. | Aug 2004 | A1 |
20040250688 | Farkas et al. | Dec 2004 | A1 |
20050204934 | Robertson | Sep 2005 | A1 |
20050226976 | Chung | Oct 2005 | A1 |
20060003279 | Best | Jan 2006 | A1 |
20060021517 | Best | Feb 2006 | A1 |
20060042473 | Silvestrini | Mar 2006 | A1 |
20060081236 | Johnston et al. | Apr 2006 | A1 |
20060266979 | Ra | Nov 2006 | A1 |
20070125357 | Johnston | Jun 2007 | A1 |
20070131234 | Moore | Jun 2007 | A1 |
20080072890 | Best | Mar 2008 | A1 |
20080121117 | Best | May 2008 | A1 |
20080202495 | Caloca Galindo | Aug 2008 | A1 |
20100154778 | Sun | Jun 2010 | A1 |
20110186561 | Ahmed | Aug 2011 | A1 |
20120222665 | Ahmed | Sep 2012 | A1 |
20120318254 | Howard | Dec 2012 | A1 |
20130008427 | Ahmed | Jan 2013 | A1 |
20170108226 | Moon | Apr 2017 | A1 |
Number | Date | Country |
---|---|---|
1240910 | Jan 2000 | CN |
10215 688 | Jun 2003 | DE |
0 221 686 | Oct 1986 | EP |
1 028 292 | Aug 2000 | EP |
1 096 203 | May 2001 | EP |
1 129 123 | Jan 1957 | FR |
1 204 968 | Jan 1960 | FR |
1387132 | Jan 1965 | FR |
70 02058 | Sep 1971 | FR |
2076610 | Oct 1971 | FR |
2472141 | Dec 1980 | FR |
23552 | Jan 1915 | GB |
432481 | Dec 1933 | GB |
562136 | Jun 1944 | GB |
576377 | Apr 1946 | GB |
1029774 | Jul 1963 | GB |
1339345 | Dec 1973 | GB |
2 362 451 | Nov 2001 | GB |
2 409 265 | Jun 2005 | GB |
04143506 | May 1992 | JP |
2000 121064 | Apr 2000 | JP |
2004 179089 | Jun 2004 | JP |
WO 2004103133 | Dec 2004 | WO |
WO 2006080949 | Aug 2006 | WO |
WO 2008125258 | Oct 2008 | WO |
Entry |
---|
Char-Broil, “Assembly Instructions for Models 6320, 6321 & 6323”; 1992, pp. 1-18. |
“Cross Section of G-Series Burner System”; Sep. 4, 2001; Publisher: Thermal Engineering Corp., Columbia, SC; Published in: US. |
P. Sheridan, et al., “Application of FAR Infra-Red Radiation to Cooking of Meat Products”; 1999; pp. 203-208, vol. 1, No. 3/4; Publisher: Journal of Food Engineering; Published in: US. |
“Cross Section of G3000 Cabinet Unit”; Sep. 4, 2001; Publisher: Thermal Engineering Corp., Columbia, SC; Published in: US. |
Sheridan, et al., “Analysis of Yield While Cooking Beefburger Patties Using FAR Infrared Radiation”; 2002; pp. 3-11, vol. 51; Publisher: Journal of Food Engineering; Published in: US. |
N.C. Shilton, et al., “Determination of the Thermal Diffusivity of Ground Beef Patties Under Infrared Radiation Oven-Shelf Cooking”; Mar. 2002; pp. 39-45 (Abstract Only), vol. 52, No. 1; Publisher: Journal of Food Engineering; Published in: US. |
N. Shilton, et al., “Modeling of Heat Transfer and Evaporate Mass Losses During the Cooking of Beef Patties Using FAR-Infrared Radiation”; 2002; pp. 217-222 (Abstract Only), vol. 55, No. 3; Publisher: Journal of Food Engineering; Published in: US. |
Y. Takahashi, et al., “Impact of IR Broiling Onthe Thiamin and Riboflavin Retention and Sensory Quality of Salmon Steaks for Foodservice Use”; 1987; pp. 4-6 (Abstract Only), vol. 52, No. 1; Publisher: Journal of Food Science; Published in: US. |
PCT/US2015/022481; International Search Report and Written Opinion; Jun. 26, 2015; Applicant: W.C. Bradley Co.; Published in: WO. |
Number | Date | Country | |
---|---|---|---|
20150308693 A1 | Oct 2015 | US |
Number | Date | Country | |
---|---|---|---|
61972469 | Mar 2014 | US |