WO2006020124A2 - Dispositif de grill multi-chambre transformable - Google Patents

Dispositif de grill multi-chambre transformable Download PDF

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Publication number
WO2006020124A2
WO2006020124A2 PCT/US2005/025289 US2005025289W WO2006020124A2 WO 2006020124 A2 WO2006020124 A2 WO 2006020124A2 US 2005025289 W US2005025289 W US 2005025289W WO 2006020124 A2 WO2006020124 A2 WO 2006020124A2
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WO
WIPO (PCT)
Prior art keywords
grilling
flavor
grill
chambered
grill base
Prior art date
Application number
PCT/US2005/025289
Other languages
English (en)
Other versions
WO2006020124A3 (fr
Inventor
Andrew Citrynell
Kimberly Ann Miller
Original Assignee
Andrew Citrynell
Kimberly Ann Miller
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Andrew Citrynell, Kimberly Ann Miller filed Critical Andrew Citrynell
Publication of WO2006020124A2 publication Critical patent/WO2006020124A2/fr
Publication of WO2006020124A3 publication Critical patent/WO2006020124A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0647—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with gas burners
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/18—Holding or clamping devices for supporting fowl, venison, or other meat, or vegetables, during cooking or during subsequent cutting

Definitions

  • This invention relates generally to the field of cooking, and in particular to the grilling of grillable substances, such as meats, fish, poultry, vegetables, vegetable burgers and the like. More specifically, the invention relates to the cooking of such substances using a convertible multi-chambered grill/fowl cooker, while simultaneously introducing multiple grilling flavors to such substances.
  • Grilling is a favorite pastime for many throughout the world. Perhaps the most common types of grills are traditional charcoal-type grills, open flame grills and grills using heating elements. With charcoal-type grills, a pile of charcoal pieces is ignited in a grill base. Once the charcoals turn into coals, a grill is placed over the coals and the item to be grilled is placed onto the grill. Open flame grills typically use a flammable gas, such as propane or natural gas, to produce an open flame. A grill is placed over the open flame and the item to be cooked is placed onto the grill. Grills that utilize heating elements can take a variety of forms including solid grill surfaces that are directly heated with electrical elements, open flames or the like.
  • the invention provides grilling systems and methods that permits the grilling of a grillable substance or the cooking of a fowl while simultaneously providing a multi-flavored grilling environment.
  • the multiple grilling flavors may comprise both a substance that is heated to produce a smoke flavoring and a substance that is heated to produce a liquid vapor flavoring.
  • essentially any type of smoke and/or vapor can be simultaneously combined and applied to the grilling substance.
  • a particular griller's taste may dictate that two substances that produce smoke flavoring or two substances that produce liquid vapor flavoring are used to generate a desired grilled taste.
  • an unlimited combination of grilling flavors may permeate a grillable substance or a fowl, thus creating an infinite number of one-of-a-kind taste sensations.
  • the grilling system of the present invention is constructed of a commercial grade stainless steel that produces a bright brushed finished when manufactured from a spinning process.
  • a high quality stainless steel construction allows the grilling system to be washed in a conventional dishwasher without fear of damage.
  • Stainless steel also produces no toxins when heated and is relatively rust resistant.
  • a grilling system comprises a multi-chambered grill base that is heated by a heat source.
  • the grill base has an inner chamber and an outer chamber.
  • the inner chamber may be filled with a first heatable substance and the outer chamber may be filled with a second heatable substance.
  • the grilling system also has a grill base plate with a hole in the center and a fluid collection region. The grill base plate rests on the multi-chambered grill base so that the hole is positioned generally above the inner chamber.
  • the grilling system further has a vented tube with a number of vent holes distributed between the top end and the bottom end. The vented tube is secured to the inner chamber through the hole in the grill base plate, but is easily removed.
  • the vented tube is used for internal cooking and holding a fowl in place while cooking.
  • the grilling system produces a combination flavor that permeates the fowl.
  • the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor by applying heat to the multi-chambered grill base using an appropriate heat source (e.g. a BBQ grill or oven cook top).
  • the first grilling flavor rises from the inner chamber while the second grilling flavor rises from the outer chamber of the multi-chambered grill base and mixes together to form a combination flavor.
  • the combination flavor passes through a hole in the grill base plate, up into the vented tube and through the plurality of vent holes in the vented tube where it enters into the fowl.
  • the vented tube comprises a plurality of holes.
  • the plurality of holes permit the first grilling flavor and the second grilling flavor from the first and second heatable substances to pass laterally outward into the fowl.
  • the first grilling flavor and the second grilling flavor are either smoke or liquid vapor.
  • the vented tube could be replaced with another vented structure, such as wires, cages and the like.
  • the multi-chambered grill base may hold multiple additional chambers, e.g., up to five chambers or more, for up to five or more different heatable substances.
  • the chambers may be welded to the interior of the grill base or removable for ease of use and cleaning.
  • the chambers form concentric chambers within the grill base.
  • the chambers are relatively similar in size and are positioned adjacent to one another. Therefore, it is possible to provide an even greater number of spice/flavor combinations to the grilling system of the present invention.
  • the chambers may have any configuration or be placed in any location in the base.
  • the grilling system comprises a multi-chambered grill base that may be heated.
  • the grill base has an inner chamber and an outer chamber.
  • the inner chamber may be filled with a first heatable substance and the outer chamber may be filled with a second heatable substance.
  • the first heatable substance and second heatable substance produce a first grilling flavor and a second grilling flavor respectively when heated.
  • the grilling system further has a grill base plate with a hole and a fluid collection channel or region.
  • the grill base plate is coupled to the multi-chambered grill base such that the plate hole is positioned above the inner chamber.
  • the fluid collection channel is adapted to catch grease and fluids so that it does not drain into the base.
  • the grilling system also has a removable grilling structure.
  • the removable grilling structure is secured to the grill base lid (but removable) and positioned generally above the grill base plate hole.
  • the removable grilling structure has a number of grill surfaces that each have a plurality of holes and a plurality of fluid removal channels interleaved between the grill surfaces.
  • the grill surfaces are configured to receive a grillable substance.
  • the first and second grilling flavors rise from the inner chamber and the outer chamber of the multi- chambered grill base, pass through the plate hole and then pass through the plurality of holes in the removable grilling structure to permeate the grillable substance.
  • the grilling system may be used without the grill base plate so that the grilling flavors rise directly up to the grill surfaces.
  • a fowl may be cut up into individual pieces and placed directly onto the removable grilling structure.
  • the multi-chambered grill base may be constructed to have a wide variety of shapes, such as rectangular, square, pyramidal, circular, oblong, and the like.
  • the multi-chambered grill base may have an open bottom end to reduce manufacturing costs and provide easy access into the interior.
  • the holes in the grill surface can have a variety of cross-sectional profiles, including circular, square, oblong, octagonal and the like.
  • the holes have a diameter of about one-sixteenth inch to about one-half inch, and in other embodiments, the holes have a diameter of about three-thirtysecondths inch to about three-sixteenths inch.
  • the number and/or size of the holes in the grill surface above the hole in the grill base plate may also be smaller in both size and number so that majority of the steam/smoke is forced to the outsides of the grillable substance.
  • a removable lid may also be used to cover the grillable substance.
  • the lid may have one or more handles and may rest on the grill member or the plate.
  • the lid helps trap any smoke or vapors passing up through the grill surface and holds in heat to heat the grillable substance quicker.
  • the removable lid also allows the grilling system to be used indoors on a stovetop, in an oven or using another heating device. The removable lid stops the smoke from releasing into the kitchen while simultaneously containing the steam and/or smoke within the interior of the grilling system for more flavor.
  • the base it may be placed onto a barbecue grill or other heating element.
  • the heatable substance may comprise moist wood chips that are placed into the interior to produce the smoke.
  • the heatable substance may comprise a liquid that may conveniently be poured into the inner or outer chambers.
  • the multi-chambered grill base may be removed from the grill base plate and the grill base plate may be removed from the vented tube or removable grilling structure.
  • the multi-chambered grill base, the grill base plate, the vented tube or the removable grilling structure may be washed.
  • all components may be welded together, except for the vented tube or removable grilling structure that may be removed for cleaning.
  • the various components may be washed in a conventional dishwasher. The use of stainless steel facilitates this process.
  • a method for providing a grilling environment having multiple grilling flavors for a grillable substance is described.
  • a multi-chambered grill base having a top, a bottom, an inner chamber and an outer chamber is provided.
  • the top has at least one opening to the inner chamber and the outer chamber.
  • the bottom may be heated by a heat source.
  • the inner chamber may receive a first heatable substance and the outer chamber may receive a second heatable substance.
  • a grill base plate having a grill base plate hole and a fluid collection channel is provided.
  • the grill base plate rests on the multi-chambered grill base.
  • a removable grilling structure that is secured to the grill base plate (but removable) and positioned generally above the plate hole is provided.
  • a first heatable substance is added to the inner chamber
  • a second heatable substance is added to the outer chamber
  • at least one grillable substance is placed onto a grill surface of the removable grilling structure.
  • Heat is applied to the bottom of the multi-chambered grill base to create the multiple flavored grilling environment.
  • the first heatable substance when heated, produces a first grilling flavor.
  • the second heatable substance produces a second grilling flavor.
  • the first grilling flavor and the second grilling flavor mix together to form a combination flavor that travels up through the plate hole into the removable grilling structure and permeates the at least one grillable substance.
  • a removable vented tube having a plurality of vent holes is provided instead of the removable grilling structure.
  • the vented tube is secured to the inner chamber of the multi-chambered grill base (but removable) through the hole in the grill base plate.
  • the combination flavor rises from the multi-chambered grill base passes through the hole in the grill base plate into the vented tube then travels through the plurality of vent holes in the vented tube and into a fowl.
  • the grilling system is convertible between a grill and a fowl cooker.
  • a removable grilling structure that is removably coupled to he grill base plate and positioned generally above the grill base plate hole is provided.
  • a removable vented tube having a plurality of vent holes that is removably coupled to the inner chamber through the hole in the grill base plate is also provided.
  • This arrangement permits either the removable vented tube member or the removable grilling structure to be removably coupled to the grill base plate at any given time, so that the grilling system can be easily converted to a grilling system for fowl or grillable substances.
  • the grill base plate collects grease and drippings to keep the stovetop, oven or grill clean.
  • FIG. 1 is an exploded front perspective view of a grilling system according to the invention,.
  • Fig. IA is a front perspective view a multi-chambered grill base of the grilling system of Fig. 1.
  • Fig. IB is a front perspective view of the removable inner chamber of the grilling system of Fig. 1.
  • Fig. IBB is a front view of the inner chamber of Fig. IB.
  • Fig. 1C is a front perspective view of the removable grilling structure of the grilling system of Fig. 1.
  • Fig. ICC is a front view of the grill member of Fig. 1C.
  • Fig. ID is a top view of the removable grilling structure of the grilling system of Fig. 1.
  • Fig. IE is a front perspective view of the heat resistant lid of the grilling system of Fig. 1.
  • Fig. IF is a front perspective view of the grill base plate of the grilling system of Fig. 1.
  • Fig. IG is an alternative grill member according to the invention.
  • Fig. 2 is a front view of a grilling system in accordance with various embodiments of the invention.
  • Fig. 3 is a cut away view of the grilling system of Fig. 2.
  • FIG. 4 is a front view of another embodiment of a grilling system according to the invention.
  • Fig. 4 A is a front perspective view of a multi-chambered grill base of the grilling system of Fig. 4.
  • Fig. 4B is a front perspective view of a grill base plate of the grilling system of Fig. 4.
  • Fig. 4C is a front perspective view of the vented tube of the grilling system of Fig. 4.
  • FIG. 5 is a front view of a grilling system in accordance with various embodiments of the invention.
  • Fig. 6 is a cut away view of the grilling system of Fig. 5.
  • Fig. 7 is a front perspective view of an embodiment of multi-chambered grill base of the grilling system of the present invention.
  • FIG. 8 is a front perspective view of another embodiment of the multi-chambered grill base of the grilling system of the present invention.
  • the invention provides grilling systems and methods that may be used to cook fowl such as chicken or duck or grillable substances such as meats and vegetables.
  • fowl such as chicken or duck or grillable substances
  • the term “fowl” is inclusive of any bird or feathered creature that may be grilled and by its definition excludes anything that is not considered a fowl.
  • the term “grillable substance” includes any substance capable of being grilled and specifically does not exclude fowl from its definition. More particularly, the term “grillable substance” necessarily includes all fowl but the term “fowl” does not necessarily include all grillable substances.
  • a grill or other heating element may be used to heat a grill member that is placed within the fowl, while also permitting the fowl to be steamed and/or smoked by multiple substances.
  • the fowl may be placed onto a vented tube or other structure, such as a cylinder, that is held by a thermally conductive multi-chambered base.
  • the cylinder may be made from a grill material, such as stainless steel, to grill the meat.
  • the steam from the liquid rises from the multi-chambered base and through the cylinder where it enters the body cavity and flavors the fowl.
  • a unique aspect of the present invention is the multi-chambered base that allows for the simultaneous use of both steam and smoke (or multiple steam flavors or multiple smoke flavors). Another unique aspect is use of the present invention either indoors (e.g. stove top or oven) or outdoors (e.g. gas or charcoal grill) while producing the same great flavors.
  • the present invention is also conveniently sized to take the system boating and/or camping or with essentially any type of outdoor activity.
  • a grill or other heating element may be used to heat a grill member that has a grillable substance placed on its surface for cooking, while simultaneously steaming and/or smoking the grillable substance with multiple grilling flavors.
  • the grillable substance is placed on the surface of a removable grill member that rests on the thermally conductive multi-chambered base.
  • the steam from the liquid rises from either chamber in the multi-chambered base and flows through holes in the removable grill member where it penetrates and flavors the grillable substance.
  • the smoke rises in a similar manner.
  • the multi-chambered base allows for the simultaneous use of both smoke and steam (or any combination of the two).
  • beer may be placed in one chamber and mustard in another chamber of a multi-chambered grill base.
  • a hotdog or brat When heated, a hotdog or brat is simultaneously flavored with both the mustard and beer.
  • the multi-chambered base makes it much easier than current methods for producing a beer/mustard flavored hotdog or brat.
  • liquids that may be used include wine, beer, soda pop, fruit and vegetable juices, water, liquid spices, along with any flavorings or other spices, and the like. The liquid may conveniently be placed into either chamber of the multi-chambered grill base.
  • the inner chamber may be constructed of a heat resistant but conductive material that is different than the multi-chambered grill base material, such as a ceramic or metal insert.
  • the inner chamber may be removable, but is typically welded to the multi-chambered base. If removable, the insert may include a handle, tabs or the like to help grasp and remove the insert.
  • the multi-chambered base may conveniently be constructed of a heat conductive material, such as metal, to transfer heat to the liquid as well as to the grill member.
  • the multi-chambered base is preferably heavy enough to hold the fowl vertically, and may have a conical shape to permit fat and greases to drip downward where they run off the base and into the grill.
  • the width of the multi-chambered grill base provides a stable foundation so the system does not topple over.
  • flavored, moist wood chips When smoking, flavored, moist wood chips may be placed into the outer chamber or inner chamber of the multi-chambered base.
  • the grill member may then be attached to the base, and the fowl or grillable substance placed onto the grill member.
  • the base may then be placed onto a grill and heated, thereby causing the chips to smoke. As the smoke rises from the chips, it passes through the holes in the grill member. This provides considerable flavor as the fowl or grillable substance is cooked due to contact from the heated grill member.
  • the fowl or grillable substance also cooks externally from the heat of the grill on which the base is resting. Cooking time is also decreased because of the simultaneous grilling inside and browning outside while flavoring.
  • the vented tube serves to hold the fowl upright while the multi-chambered base rests on a grill or other heating element.
  • the vented tube may have various openings to permit the first and second grilling flavors from the inner and outer chambers to pass laterally outward into the fowl. If circular, such holes may have a diameter in the range from about 1/64 inch to about 1 inch, and more preferably about % inch. Other shaped holes may also be used and may have similar area dimensions.
  • the holes may be spaced apart by a distance in the range from about V 4 inch to about 1.5 inches, and more preferably from about 1 A inch to about 1.25 inches.
  • the density of holes may be about 0.5 per inch to about 1 per inch, and more preferably about 0.75 per inch.
  • the height of the grill member may vary depending on the fowl being grilled.
  • the grill member may have a height in the range from about 4 to about 6 inches, and more preferably about 5 inches, and may have a diameter in the range from about 2 inches to about 4 inches, and more preferably about 3 inches. These dimensions may be smaller for smaller fowl, such as Cornish game hens, and larger for larger fowl, such as geese and turkey.
  • the removable grilling structure provides the cooking surface for a grillable substance.
  • the grillable substance is placed onto a grill surface that has a plurality of holes that permit rising smoke and/or steam to pass upwardly through the grill surface and into contact with the grillable substance.
  • the grill surface may also include downwardly sloping channels that permit greases and other liquids to drain from the grill surface where they drip onto the grill. This in turn allows for healthier cooking.
  • One significant advantage of using the removable grilling structure is that it includes holes small enough to effectively smoke and/or steam, but are small enough so that food does not fall through them. In this way, small items, such as small vegetables, do not fall through the grilling surface where they could be lost or burned.
  • the device can be removed from the grill and separated into its component parts. These may be placed into the dishwasher for washing. This makes the process more hygienic than a regular grill, which often has residue remaining from previous uses.
  • the grilling system is provided with a grill member that may be either a removable grilling structure or a vented tube.
  • a grill member that may be either a removable grilling structure or a vented tube.
  • the grilling system may be assembled as a fowl cooker, with the vented tube coupled to the multi-chambered grill base through the hole in the grill base plate.
  • the vented tube is removed and the removable grilling structure fits into a channel of the grill base plate.
  • the fowl cooker is successfully transformed into a grill.
  • the removable grilling structure is extracted and the removable vented tube is secured to the inner chamber of the multi-chambered grill base.
  • the grill is converted into a fowl cooker. Either conversion literally takes no more than a few seconds and provides two distinct grilling environments.
  • the grilling systems may utilize components found in copending U.S. Application Nos. 10/727878, filed 12/03/2003; and 10/727364, filed 12/03/2003, the complete disclosures of which are herein incorporated by reference.
  • the invention may be used to cook either fowl such as chicken or duck or grillable substances such as meats and vegetables.
  • fowl such as chicken or duck
  • grillable substances such as meats and vegetables.
  • the definition of the term “grill member” includes any removable grilling structure or vented tube.
  • the definition of the term “removable grilling structure” does not include a vented tube and the definition of the term “removable vented tube” does not include a removable grilling structure.
  • FIG. 1 illustrates the individual parts comprising grilling system 50.
  • Figs. 2 and 3 illustrate the assembled grilling system 50.
  • multi-chambered grill base 10 has a bottom end 11, an open top end 13 and a first chamber 16 and a second chamber 18 that is accessible from the open top end 13.
  • Fig. IA shows two chambers, however, additional chambers may be added. Further, these chambers may be located adjacent to the inner chamber, concentric to it, or spaced apart from it.
  • First chamber 16 is formed by the interior of wall 14
  • second chamber 18 is formed by the exterior of wall 14 and the interior of wall 12.
  • Bottom end 18 is generally flat and is configured to rest on essentially any type of heated surface, such as a conventional grill, a heating element, or the like.
  • Grill base 10 is preferably constructed of a thermally conductive material, such as metal, aluminum, stainless steel, tin, cast iron, aluminum coated with Teflon or the like to efficiently transfer heat to first chamber 16 and second chamber 18 as well as to removable grilling structure 30. Chambers 16, 18 may also hold spices and/or sauces when grilling system 50 is converted to serving mode.
  • a thermally conductive material such as metal, aluminum, stainless steel, tin, cast iron, aluminum coated with Teflon or the like to efficiently transfer heat to first chamber 16 and second chamber 18 as well as to removable grilling structure 30.
  • Chambers 16, 18 may also hold spices and/or sauces when grilling system 50 is converted to serving mode.
  • the first chamber 16 and second chamber 18 of grill base 10 may be used to hold a first substance and second substance respectively. Additional chambers allow for additional substances.
  • the first and second substances may be heated to produce smoke and/or liquid vapors that rise into grill base plate 20. When heated, such substances may comprise those that produce smoke, such as wood chips, as well as various types of liquids that produce steam.
  • the size of bottom end 11 may vary depending on how much heat needs to be transferred, as well as on the size of removable grilling structure 30. Another advantage is that the grill base may be constructed to be small enough that it takes up only part of the grill upon which it rests. In this way, other food items may be grilled in the traditional manner on a grill while the grill is used to supply heat to the multi-chambered grill base 10.
  • grill base 10 could be small enough to take up only about 1/8 of the total surface area of the barbecue grill.
  • grill base 10 may be small enough to occupy only a single burner on a stovetop or a small part of the oven space, leaving the other burners or remaining oven space for the cooking of other items.
  • an insert 25 may be optionally held within interior 22 to hold a liquid that is to be heated.
  • Insert 25 may comprise essentially any type of open vessel that is capable of holding a liquid and that can withstand the grilling temperatures. Examples of materials that may be used include ceramics, metals, composites, and the like.
  • One advantage of using insert 25 is that it may easily be removed for cleaning. Examples of substances that may be held in the insert include liquid, wood chips, fruit, dried fruit placed, and the like.
  • removable grilling structure 30 may be constructed of a single piece of a grill material, such as metal, and may easily be removed from grill base plate 20.
  • Removable grilling structure 30 includes a plurality of raised grill surfaces 32 that are generally parallel to and spaced apart from each other, although different configurations and orientations may be used as well. Grill surfaces 32 are designed to hold the substance being grilled. When grilling system 50 is placed onto a grill or otherwise heated, heat from grill base 10 is transferred through the device and up to grill surface which becomes hot enough to grill the substance resting on grill surfaces 32.
  • a plurality of recessed channels 34 Positioned between grill surfaces 32 are a plurality of recessed channels 34. Channels 34 slope downward from an apex that is in the middle of removable grilling structure 30. hi this way, greases or other liquids from the item being grilled flow down the channels and away from grill surfaces 32. When these liquids reach the edge of removable grilling structure 30, they drip off removable grilling structure 30 and fall into a channel on grill base plate 20. Removable grilling structure 30 may be sloped to one side or sloped from an apex thereby allowing the drippings to pass to grill plate 20 more easily. Most grills include drip pans that may collect these liquids. Use of channels 34 thus helps to remove any grease or other undesirable substances from the item being grilled to produce a healthier food product. Also, this design prevents small substances, such as vegetables, form falling through the grill surfaces.
  • Extending through grill surfaces 32 are a plurality of through holes 36 that completely pass through removable grilling structure 30. Holes may also extend through recessed channels 34 to permit grease to flow into the collection plate.
  • smoke and/or vapors rising up from inner chamber 16 and outer chamber 18 pass through the top of multi-chambered grill base 13 and through a hole in grill base plate 20.
  • the smoke and/or vapors are distributed across bottom of removable grilling structure 30 and pass up through holes 36.
  • the smoke and/or liquid vapors pass upwardly through holes 36, they come into contact with the items on grill surfaces 32.
  • the items being grilled may be flavored, moistened and/or further cooked.
  • the items being grilled may be smoked and/or steamed while simultaneously being grilled.
  • Such a system may therefore be used to flavor the items without requiring them to continually be basted.
  • the items may be provided with a moist delicate flavor because they are moistened while being cooked, even if cooked to the point of being well done. As such, meats may be well cooked to eliminate bacteria or disease while still being moist and delicate.
  • the number and/or sizes of holes 36 may be varied depending upon a variety of factors, including the type of item being grilled, the substance used to produce the smoke and/or steam, the amount of flavoring required and the like.
  • the holes may have a diameter in the range from about 1/64 inch to about 1 inch. If the holes have other shapes, the holes may have similar cross sectional areas.
  • the holes are preferably large enough to prevent clogging while being small enough to keep a suitable grilling surface.
  • the holes may be appropriately spaced apart to provide enough smoke or steam to the food while also providing an appropriate grilling surface.
  • Another advantage of using channels 34 is that they assist to remove any liquids or greases so that holes 36 do not become clogged. Further, removable grilling structure 30 may easily be removed following grilling and placed into a dishwasher for cleaning in case any holes do become clogged.
  • the removable grilling structure 30 of Fig. ID is shaped as such to aid in the draining of fat/drippings, use less material, provide symmetrical grill marks and allow an individual to get his/her fingers underneath the grill plate.
  • Fig. IE illustrates one example of a heat resistant lid 40.
  • heat resistant lid 40 stops smoke from escaping the interior of grilling system 50 to allow the system to be used indoors.
  • Heat resistant lid 40 comprises a left lid handgrip 42 and a right lid handgrip 44 that are constructed of a material that does not transfer heat from the interior of the grilling environment to the handgrips, thereby protecting the individual from burns when touching the handgrips.
  • Heat resistant lid is constructed of a heat resistant material 46 such that the heat generated from grilling system 50 and the grilling flavors generated from the heatable substances are contained within the area created under heat resistant lid 40, without damaging its shape or integrity.
  • a material may be a plastic, glass, metal or the like.
  • Heat resistant Hd may be transparent to allow an individual to observe the cooking of a grillable substance in the grilling environment.
  • Lid 40 may also be turned upside down and used as a serving bowl.
  • the lid may be constructed to be dishwasher safe.
  • grill base plate 20 comprises an outer lip 24 and an inner lip 26.
  • a fluid collection channel 27 is created between outer lip 24 and inner lip 26 that collects grease and other drippings from the grillable substance.
  • Grill base plate 20 has an inner channel 28 formed by inner lip 26 that is adapted to receive removable grilling structure 30.
  • Inner channel 28 is sized to allow a gap between the edge of removable grilling structure 30 and inner lip 26, preferably 1/8 inch. The gap allows for the extraction of removable grilling structure 30 as well as the escape " of smoke and/or steam from multi-chambered base 10.
  • Grill base plate 20 also has a hole 22 that, in operation, is positioned above the inner chamber of multi-chambered grill base 10. Hole 22 allows the first and second grilling flavors produced by the first and second heatable substances in the base 10 to enter removable grilling structure 30 and exit the plurality of holes 36 to permeate the grillable substance.
  • Fig. IG illustrates an alternative grilling structure 30' that comprises a plurality of rods 30a extending in a parallel arrangement. Any grillable substance may be placed onto grilling structure 30' similar to other embodiments.
  • Grill base plate 20 comprises a thermally conductive plate having a hole 22 that is aligned with inner chamber 16 of multi-chambered grill base 10. In this way, when grill base plate 20 is coupled to multi-chambered grill base 10, the inner chamber 16 and outer chamber 18 are completely sealed except for hole 22. As such, when smoke and/or steam are produced within inner chamber 16 and/or outer chamber 18, it rises upward and exits the multi-chambered base 10 through hole 22.
  • FIGs. 2 and 3 illustrate an assembled grilling system 50, including a cut-away section 52, in accordance with one embodiment of the present invention.
  • grill base plate 20 rests on multi-chambered grill base 10 and heat resistant lid 40 fits on grill base plate 20 creating a somewhat tight seal and a confined grilling environment for grilling system 50.
  • the seal creates an enclosed area such that smoke and/or steam emanating from the inner and outer chambers of base 10 rises and permeates removable grilling structure 30 but is contained within grill system 50.
  • FIG. 3 illustrates the cut-away section A-A from Fig. 2 showing the assembled grilling system 50.
  • Multi-chambered grill base 10 has a bottom 11 that is constructed to rest on the grilling surface.
  • Inner chamber 16 and outer chamber 18 retain the heatable substances that produce a first grilling flavor and a second grilling flavor respectively.
  • Inner chamber 16 is defined by the interior of wall 14.
  • Outer chamber 18 is defined by the exterior of wall 14 and the interior of wall 12.
  • Grill base plate 20 has a channel 28 that holds removable grilling plate 30.
  • Outer wall 24 partially defines a channel 27 that catches grease and drippings in grilling mode, and holds spices and sauces in serving mode.
  • Heat resistant lid 40 has a left handgrip 42 and a right handgrip 44 with an outer surface 46 that contains heat and flavoring within grilling system 50.
  • Grilling system 160 comprises a multi-chambered base 100 that is constructed of a thermally conductive material, such as a metal or other grill material commonly used with grills.
  • Grill base 100 is shown as being generally round in geometry, similar to an angel food cake pan, although other shapes may be used as well. However, the round shape provides a low center of gravity to enable to base to support a fowl, as well as permitting fluids and greases from the fowl to flow down its sides and into the grill.
  • multi-chambered base 100 has a bottom end 110 that is configured to directly rest on a grill, stovetop burner, oven rack, campfire with a rack, fire pit or the like and an open top end 101.
  • Formed within base 100 is an inner chamber 106 and an outer chamber 108 that may be used to hold a first heatable substance and a second heatable substance. The first and second heatable substances create a smoke and/or vapor.
  • Inner chamber 106 is formed from the inner side of wall 104.
  • Outer chamber 108 is defined by the outer side of wall 104 and the inner side of wall 102. Chambers 106, 108 may also hold spices and/or sauces when grilling system 160 is converted to serving mode.
  • wall 104 may be defined by a piece of heat conductible metal that is welded directly to bottom 110, while in other cases, wall 104 may be part of an insert that may be placed into cavity and used to hold the substance.
  • the insert may be constructed of any material that is bio-compatible with food and that may withstand grilling temperatures. Examples of materials that may be used include ceramics, metals, composites, and the like. In one embodiment, the insert may easily be removed from cavity multi-chambered grill base 100 for cleaning.
  • grill base plate 120 comprises an outer lip 124 and an inner lip 126.
  • a fluid collection channel 130 is created between outer lip 124 and inner lip 126 that collects grease and other drippings from the grillable substance. The fat and drippings fall downward onto channel 130 since the substance is held in an upright position on vented tube 140.
  • Grill base plate 120 has an inner channel 128 formed by inner lip 126.
  • Grill base plate 120 also has a hole 122 that, in operation, is positioned above the inner chamber of multi- chambered grill base 100. Vented tube 140 fits through hole 122 and into the inner chamber of multi-chambered grill base 100.
  • Hole 122 also allows the first and second grilling flavors produced by the first and second heatable substances in the base 100 to enter vented tube 140.
  • a stainless steel or other metal cylinder may be placed on top of grill base plate 120, fitting just within outer lip 124 and resting on channel 130. This cylinder may be about 12" to 24" high and encloses the fowl, such as a turkey between the lid and base plate 120. In this way, larger fowl my be cooked using the grilling system while being completely enclosed.
  • system 160 also includes a vented tube 140 having an open bottom end 148, an open top end 144 and a conduit 142 passing between the two ends.
  • Vented tube 140 as shown is cylindrical in geometry, although it will be appreciated that other shapes may be used, including those specifically tailored to mate with the interior cavity of a particular fowl, meat, or vegetable.
  • Formed within the walls of vented tube 140 are a plurality of holes 144 that permit smoke and/or vapors to pass laterally through vented tube 140 and into a fowl. Since vented tube 140 is manufactured from a heat conductive material, such as stainless steel, a fowl is cooked from the inside-out. Also, the holes 144 permit an even distribution of flavor throughout the fowl.
  • multi-chambered grill base 100 may include optional threads (not shown) in the top end of inner chamber 106 while vented tube 140 also includes optional mating threads (not shown) at bottom end 148.
  • vented tube 140 may easily be screwed into multi-chambered base 100 to the position shown in Fig. 5 and 6.
  • vented tube 140 just pops into and out of multi-chambered base 100.
  • vented tube 140 may easily be removed, such as when needed to insert or remove insert, or for cleaning.
  • threads it will be appreciated that other connectors may also be used, such as detents, clips, screws, or the like.
  • tube 140 may fit on the outside of chamber 106.
  • grilling system 160 moist wood chips, liquids or other substances may be placed into inner chamber 104 and/or outer chamber 108.
  • Grill member 140 may be screwed into multi-chambered grill base 100.
  • a fowl may be placed over grill member 140 such that grill member 140 fits within the internal body cavity of the fowl.
  • the weight of the fowl causes the neck end of the fowl to rest upon the inner channel 128 of grill base plate 120.
  • the size and circular shape of base 100 serves to prevent fowl from sliding completely over base 100.
  • grill base 100 has a bottom end 110 that is sufficiently wide and heavy to maintain the fowl in a generally upright orientation when base 100 is resting on the grill.
  • the grill may be heated to transfer heat directly to the fowl as well as to base 100.
  • the heat from base 100 is transferred to vented tube 140 to grill and cook the inside of the fowl.
  • the heatable substances in inner chamber 106 and outer chamber 108 are heated, causing steam and/or smoke to pass upward through vented tube 140 and out top end 146, as well as through the plurality of holes 144 to moisten, cook and flavor the fowl.
  • the fowl may be cooked both externally and internally while also moistening and flavoring the meat.
  • FIGs. 5 and 6 illustrate an assembled grilling system 160, including a cut-away section 162, in accordance with one embodiment of the present invention.
  • grill base lid 120 rests on multi-chambered grill base 100 and vented tube 140 fits into the inner chamber of multi-chambered grill base 100 creating a grilling environment for grilling system 160.
  • Smoke and/or steam emanates from the inner and outer chambers of base 100 and travels into vented tube 140 and permeates the fowl through a plurality of holes in vented tube 140.
  • Fig. 6 illustrates the cut-away section B-B from Fig. 5 showing the assembled grilling system 160.
  • Multi-chambered grill base 100 has a bottom 110 that is constructed to rest on the grilling surface.
  • Inner chamber 106 and outer chamber 108 hold the heatable substances that produce a first grilling flavor and a second grilling flavor respectively.
  • Inner chamber 106 is defined by the interior of wall 104.
  • Outer chamber 108 is defined by the exterior of wall 104 and the interior of wall 102.
  • Grill base plate 120 has a channel 128, defined by lip 126, that the fowl rests on during cooking.
  • Outer wall 124 partially defines a channel 130 that catches grease and drippings in grilling mode, while the chambers in base 100 hold spices and sauces for use in a serving mode.
  • System 160 may then be disassembled for easy washing and cleaning. For example, each of the components may easily fit within a conventional dishwasher.
  • Multi-chambered grill base 10, 100 provides a combination flavor in a multiflavored grilling environment.
  • Multi-chambered grill base 10, 100 has an inner chamber that holds a first substance and an outer chamber that holds a second substance. Inner chamber is typically manufactured of the same material as grill base 10, 100 and is secured by welding or the like.
  • the first substance heats up and creates a first grilling flavor
  • the second substance heats up and creates a second grilling flavor.
  • the first grilling flavor and the second grilling flavor mix together within the grill base 10, 100 to form a combination flavor.
  • the combination flavor escapes the grill base 10, 100 to flavor the grillable substance or fowl.
  • the inner chamber of multi-chambered grill base 10, 100 may be removable. Such an arrangement creates one large chamber in the grill base 10, 100 for receiving a heatable substance. A removable inner chamber also provides for easy and sanitary cleaning.
  • Fig. 7 illustrates an alternate embodiment of a multi-chambered grill base 200.
  • Multi-chambered grill base 200 comprises a plurality of inserts 202, 206 and 210 that are adapted to receive heatable substances in chambers 204, 208 and 212.
  • Fig. 7 shows three inserts having three chambers, however any number of inserts may be used. Such inserts may also be placed in any location and have any size depending on the substance it holds and the recipe being used. Inserts 202, 206 and 210 may be permanently fixed to the bottom of grill base 200 or removable for filling and cleaning.
  • Fig. 8 illustrates another embodiment of a multi-chambered grill base 230 in accordance with the grilling system of the present invention.
  • Multi-chambered grill base 230 has a first insert 232 and a second insert 234 that form the chambers of the present invention.
  • a first chamber 236 is formed between the inner portion of wall 231 and the outer portion of insert 232.
  • a second chamber 238 is formed between the outer portion of insert 234 and the inner portion of insert 232.
  • a third chamber 240 is formed in the inner portion of insert 234.
  • Each chamber is sized to receive a heatable substance.
  • Fig. 8 shows three chambers, however, any number of chambers may be used of any size.
  • Inserts 232 and 234 may be permanently fixed to the bottom of multi-chambered grill base 230 or removable for filling and cleaning.
  • Both the grill and the fowl cooker of the grilling system provide a combination of grillable flavors in a multi-flavored grilling environment, hi the case of grilling a grillable substance, one aspect of the invention provides for a multi-chambered grill base having a top, a bottom, a first chamber and a second chamber.
  • the top defines at least one opening to the inner chamber and the outer chamber of the grill base.
  • the bottom is constructed of a material that is heated by a heat source.
  • the first chamber is adapted to receive a first heatable substance and the second chamber is adapted to receive a second heatable substance.
  • a grill base plate having a hole and a fluid collection channel covers the multi-chambered grill base.
  • a removable grilling structure rests within grill base plate and is positioned generally above the grill base hole.
  • a first heatable substance is added to the first chamber and a second heatable substance is added to the second chamber.
  • a grillable substance is placed onto the grill surface. Heat is applied to the bottom of the multi-chambered grill base. Upon heating, the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor.
  • the first grilling flavor and the second grilling flavor mix together and travel up through the grill base hole into the removable grilling structure. The flavoring mix escapes the removable grilling structure through a plurality of holes and permeates the grillable substance.
  • the holes in the removable grilling structure are concentrated on the outer edge, with less of a concentration of holes in the area the grillable substance would be typically located. Locating a high concentration of holes on the outer edge forces the first and second flavors to escape through the outer edge of the removable grilling structure and thereby evenly distributing the first and second flavors to the grillable substance.
  • one aspect of the invention provides for a multi- chambered grill base having a top, a bottom, an inner chamber and an outer chamber.
  • the top defines at least one opening to the inner chamber and the outer chamber.
  • the bottom is constructed of a material that may be heated by a heat source.
  • the inner chamber receives a first heatable substance and the outer chamber receives a second heatable substance.
  • a grill base plate having a hole and a fluid collection channel covers the multi-chambered grill base.
  • a removable vented tube with a plurality of vent holes fits into the inner chamber of the multi-chambered grill base through the hole in the grill base plate.
  • a first heatable substance is added to the inner chamber and a second heatable substance is added to the outer chamber.
  • a fowl is placed over the removable vented tube. Heat is applied to the bottom of the multi-chambered grill base. Upon heating, the first heatable substance produces a first grilling flavor and the second heatable substance produces a second grilling flavor. The first grilling flavor and the second grilling flavor mix together in the multi-chambered grill base to produce a combination flavor. The combination flavor rises from the multi-chambered grill base and passes through the hole in the grill base plate into the vented tube then through the plurality of vent holes in the vented tube and into the fowl.
  • the multi-chambered grill base comprises multiple additional chambers capable of receiving a multitude of heatable substances. Multiple chambers provide the grilling system of the present invention with an even greater number of flavor varieties and combinations, ultimately creating a one-of-a-kind grilling flavor creation.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Baking, Grill, Roasting (AREA)
  • Seasonings (AREA)
  • Package Specialized In Special Use (AREA)

Abstract

Système de grill comprenant une base de grill multi-chambre avec partie supérieure, partie inférieure et chambres multiples. Le chambres multiples sont conçues pour recevoir de multiples substances pouvant être chauffées. Lorsque l'on applique une source de chaleur sous la base de grill multi-chambre, les multiples substances susceptibles d'être chauffées dégagent de multiples arômes. En se mêlant les uns aux autres, tous ces arômes produisent un arôme combiné qui imprègne soit une volaille fixée à un tube ventilé déposable doté d'une pluralité d'évents ou une substance pouvant être cuite au grill et disposée sur une structure de grill qui présente une pluralité de trous. Le système de grill peut éventuellement recevoir un couvercle pour utilisation en intérieur ou en extérieur sur n'importe quelle source de chaleur.
PCT/US2005/025289 2004-07-16 2005-07-14 Dispositif de grill multi-chambre transformable WO2006020124A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/893,061 US20060011192A1 (en) 2004-07-16 2004-07-16 Multi-chambered convertible grilling device
US10/893,061 2004-07-16

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WO2006020124A2 true WO2006020124A2 (fr) 2006-02-23
WO2006020124A3 WO2006020124A3 (fr) 2006-10-19

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WO2006020124A3 (fr) 2006-10-19

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