PROJECT PROPOSAL – INDOOR GRILL
PROJECT PROPOSAL – INDOOR GRILL
• Installed in Kitchen
• Duct Connected to
Chimney
• Indoor Application
Only
by Ramasamy Thiyagarajan
Contents
1.
Product requirement
2.
Factors affect grilling quality
3.
Ideal grilling process
4.
Available heat sources
5.
Selection of heat sources
6.
Proposed grilling process
7.
Pollution control process
8.
New indoor grilling process
9.
Grate design
INDOOR GRILL
10. System design
11. Product Dimensions
12. Indoor Grill Features
by Ramasamy Thiyagarajan / Page 1
Product Requirement
Indoor Grilling
1.
2.
3.
Cook Food by Grilling
•
Fast Cooking < 45 minutes
•
Food Types – Steak, Hamburgers, Poultry, Sausage, Seafood, Vegetables etc.,
Outdoor Taste in Indoor Grilling
•
Retain Moisture – Minimal/No Food Drying
•
Retain/Improve Flavor (add smoke flavor if needed)
•
Remove Fat/Grease from Food
Pollution Management
•
4.
INDOOR GRILL
Eliminate Smoke, Grease, Odor in the Air
Safety
•
No Flare-ups & Grease Splatters
5.
Ease of Maintenance
6.
Low Cost Solution
7.
Compact in Size
by Ramasamy Thiyagarajan / Page 2
Factors Affect Grilling Quality
Grid Surface
Temperature
Type of Heat
Source
Quality of Smoke
(for flavor)
Air Flow (hot
air dries food)
Speed of
Searing
INDOOR GRILL
Steak, Poultry, Fish,
Seafood,
Vegetables etc.,
Speed of
Cooking
Type of Heat Transfer
(need both conduction
and radiation)
Food Distance from
Heat Source
Size of Meat
(thicker the
meat, more
the cooking
time)
Heat
Distribution
by Ramasamy Thiyagarajan / Page 3
Understand Grilling
Ideal Grilling Process
INDOOR GRILL
SMOKING
COOKING
Introduce desired
flavor, as needed
COOKING
SEARING
Uniform cooking (inside of meat),
slow “not-so-hot” cooking
Cook outer
surface of meat
faster to seal the
flavors
TIME
by Ramasamy Thiyagarajan / Page 4
Understand Grilling
Ideal Grilling Process
1.
INDOOR GRILL
SEARING
Need high “direct heat” - Need more conduction & convection.
Burns the sugar and protein on the outside of the meat, creating a crispy and flavorful crust
“Open lid” heating
Temperature: Meat surface > 300 F; Grid surface ~650 F
Time: 1.5 to 2 minutes each side searing, thicker the meat, longer the searing
2.
COOKING
Need low “indirect heat”, Need less convection, more radiation.
“Close lid” heating
Temperature: Grid surface 250 to 350 F
Time: 25 to 40 minutes uniform cooking, thicker the meat, longer the cooking
3.
SMOKING
Low temperature, “indirect heat”, “Open lid” slow heating
Add desired flavors by smoking wood chips, chunks, pellets, dust etc.,
by Ramasamy Thiyagarajan / Page 5
Heating Technologies
Available Heat Sources
INDOOR GRILL
1.
Charcoal
2.
Wood
3.
Gas
4.
Electric Resistance Heater
5.
Infrared Radiant Heating – Emits different wave IR radiation, suitable for targeted heating, energy
efficient, quick heating.
6.
Induction Heating – Process of heating an electrically conducting object (usually a metal) by
electromagnetic induction. Suitable for targeted heating, energy efficient, quick heating.
by Ramasamy Thiyagarajan / Page 6
Heating Technologies
Selection of Heat Sources
INDOOR GRILL
Heat sources selected for this proposal:
1. GAS – For better searing with direct heating
2. INFRARED – For better uniform cooking with indirect heating
by Ramasamy Thiyagarajan / Page 7
Proposed Grilling Process
Outdoor Taste in Indoor Grilling
STEP#1: SEARING
(3 to 5 Minutes)
STEP#2: COOKING
(~30 Minutes)
INDOOR GRILL
STEP#3: SMOKING
(3 to 5 Minutes)
MEAT
GRID/GRATE
FLAME
GAS BURNER
DIRECT HEAT (BY GAS)
•
•
•
Direct gas flame on meat
Increased gas flow
Open lid cooking
Creates MORE smoke, grease
and odor
INDIRECT HEAT +
SMOKER BOX
ACTIVATION
INDIRECT HEAT (BY GAS FIRED
INFRARED RADIANT HEATING)
•
•
•
•
Gas flame below the grid
Grid radiates heat to meat
Decreased gas flow
Close lid cooking
Creates LESS smoke, grease and
odor
•
Open lid
Creates MORE smoke
by Ramasamy Thiyagarajan / Page 8
Pollution Control Process
Indoor Air Quality Management
INDOOR GRILL
Pollutants:
1.
Smoke - a visible suspension of carbon or other particles in air,
typically one emitted from a burning substance (Particulate)
2.
Grease - oily or fatty matter (Particulate)
3.
Odor - a distinctive smell, especially an unpleasant one (Gas) –
discharge to chimney
4.
Other Fumes & Gases (Gas) – discharge to chimney
Need “Particulate Filter” to remove particles,
before leaving to chimney
by Ramasamy Thiyagarajan / Page 9
Pollution Control Process
Filtration System
INDOOR GRILL
Electrostatic
Precipitator
To Chimney
From Grilling
Grease,
Smoke,
Odor,
Other Gases
Odor,
Other Gases
Single stage exhaust air filtration system
by Ramasamy Thiyagarajan / Page 10
Pollution Control Process
Filtration Technology Details
INDOOR GRILL
Electrostatic Precipitator
•
Removes particulates from grill exhaust.
•
Electrically charges particles to one potential and collect on opposite
potential (ionization and collection).
•
Low cost maintenance – clean the parts with water & detergent and re-
use.
•
Proven technology for kitchen environment.
•
Low and uniform pressure drop across the system.
by Ramasamy Thiyagarajan / Page 11
New Indoor Grilling Process
Grilling & Filtration Process
INDOOR GRILL
Chimney
Grilling
Electrostatic Precipitator
Variable Speed Fan:
1.
2.
High speed (180 to 300 CFM) during “searing”, open
lid process (more smoke, grease & odor extracted &
filtered)
Low speed (30 to 90 CFM) during “slow cooking”,
closed lid process.
Filtered air discharge through chimney
by Ramasamy Thiyagarajan / Page 12
Grate Design
Handle Flare-ups & Grease Splatters
•
•
•
•
•
INDOOR GRILL
Stainless steel grate (grid)
Inclined (2 to 5 Degree) grate
Holes for flame (random flame)
Holes for grease
Grease collector
by Ramasamy Thiyagarajan / Page 13
Grate Design
Handle Flare-ups & Grease Splatters
INDOOR GRILL
Inclined grate (slope) for easy flow of grease out of flame zone
by Ramasamy Thiyagarajan / Page 14
Grate Design
Handle Flare-ups & Grease Splatters
INDOOR GRILL
MEAT
FLAME
FLAME
GREASE COLLECTOR & DRAIN
by Ramasamy Thiyagarajan / Page 15
System Design
INDOOR GRILL
by Ramasamy Thiyagarajan / Page 16
System Design
INDOOR GRILL
by Ramasamy Thiyagarajan / Page 17
System Design
INDOOR GRILL
“Inclined Grate” towards
center, for easy flow grease to
the collector
by Ramasamy Thiyagarajan / Page 18
System Design
INDOOR GRILL
Glass Doors
Filter
Access
Door (for
cleaning)
Gas
Cylinder
& Grease
Collector
Access
Door
by Ramasamy Thiyagarajan / Page 19
System Design
INDOOR GRILL
Duct to
Chimney
by Ramasamy Thiyagarajan / Page 20
System Design
INDOOR GRILL
by Ramasamy Thiyagarajan / Page 21
Product Dimensions
INDOOR GRILL
24 + 6
INCH
by Ramasamy Thiyagarajan / Page 22
Indoor Grill Features
INDOOR GRILL
1.
“Selective open & close loop indoor grill” with electrostatic
precipitator system. Open system during searing stage; partial / fully
closed system during slow cooking stage.
2.
Single stage filter design to remove smoke & grease from exhaust air.
3.
Clean and reuse filtration system (electrostatic precipitator & canopy
filter).
4.
Inclined grate (grid) design for easy flow of grease away from heat
source, to reduce flare-ups and splatters.
5.
New grid design for direct (gas burner) and indirect (absorb heat
from gas burner and radiate back to food) heating.
6.
Collected grease (grease channel) is fully enclosed by stainless steel
wall, protected against direct flame.
by Ramasamy Thiyagarajan / Page 23
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