INDOOR GRILL ⢠Mobile Unit ⢠Indoor & Outdoor Application
PROJECT PROPOSAL – INDOOR GRILL
• Mobile Unit • Indoor & Outdoor Application
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
Indoor Air Quality - 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)
4.
Other Fumes & Gases (Gas)
Need “Particulate & Gas Filters” to remove pollutants from grilling exhaust air by Ramasamy Thiyagarajan / Page 9
Pollution Control Process Filtration System 1. Electrostatic Precipitator
Grease, Smoke, Odor, Other Gases
INDOOR GRILL
2. UV-C Lamp
Odor, Other Gases
3. Activated Carbon Filter
Other Gases
Clean, Safe Air
3-Stage exhaust air filtration system by Ramasamy Thiyagarajan / Page 10
Pollution Control Process Filtration Technology Details 1.
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
Pollution Control Process Filtration Technology Details 2.
INDOOR GRILL
UV-C Lamp •
Short wave length: 254 nm.
•
Removes odor from grill exhaust.
•
Sanitizes exhaust gas/air.
•
Oxidizes odor and greases.
•
Low cost maintenance – reusable lamp.
•
Proven technology for air sanitization.
•
No pressure drop across the system.
by Ramasamy Thiyagarajan / Page 12
Pollution Control Process Filtration Technology Details 3.
INDOOR GRILL
Activated Carbon Filter •
Removes oil vapors, fumes and other gases from grill exhaust air.
•
Proven technology for odor reduction in air and water.
•
Low cost carbon filter needs replacement, based on usage life. Activated carbon in granular form can be heated for regeneration.
•
Pressure drop depends on filter size and design.
by Ramasamy Thiyagarajan / Page 13
New Indoor Grilling Process Grilling & Filtration Process
INDOOR GRILL
Grilling
Filtration
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.
Clean air send back to kitchen by Ramasamy Thiyagarajan / Page 14
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 15
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 16
Grate Design Handle Flare-ups & Grease Splatters
INDOOR GRILL
MEAT
FLAME
FLAME
GREASE COLLECTOR & DRAIN
by Ramasamy Thiyagarajan / Page 17
System Design
INDOOR GRILL
by Ramasamy Thiyagarajan / Page 18
System Design
INDOOR GRILL
by Ramasamy Thiyagarajan / Page 19
System Design
INDOOR GRILL
“Inclined Grate” towards center, for easy flow grease to the collector by Ramasamy Thiyagarajan / Page 20
System Design
INDOOR GRILL Glass Doors
Filter Access Door (for cleaning)
Canopy Filter Gas Cylinder & Grease Collector Access Door
by Ramasamy Thiyagarajan / Page 21
System Design
INDOOR GRILL Clean Air Vent (to kitchen)
by Ramasamy Thiyagarajan / Page 22
System Design
INDOOR GRILL
by Ramasamy Thiyagarajan / Page 23
Product Dimensions
INDOOR GRILL
24 INCH
by Ramasamy Thiyagarajan / Page 24
Indoor Grill Features
INDOOR GRILL
1.
“Selective open and close loop indoor grill” system with 100% efficient filtration system. Open loop (high speed fan) during searing stage and close loop (low / no fan) during slow cooking stage.
2.
3-stage filter design to remove smoke, grease and odor from exhaust air.
3.
Clean and reuse filtration system (electrostatic precipitator, UV-C lamp & 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 25
• Mobile Unit • Indoor & Outdoor Application
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
Indoor Air Quality - 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)
4.
Other Fumes & Gases (Gas)
Need “Particulate & Gas Filters” to remove pollutants from grilling exhaust air by Ramasamy Thiyagarajan / Page 9
Pollution Control Process Filtration System 1. Electrostatic Precipitator
Grease, Smoke, Odor, Other Gases
INDOOR GRILL
2. UV-C Lamp
Odor, Other Gases
3. Activated Carbon Filter
Other Gases
Clean, Safe Air
3-Stage exhaust air filtration system by Ramasamy Thiyagarajan / Page 10
Pollution Control Process Filtration Technology Details 1.
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
Pollution Control Process Filtration Technology Details 2.
INDOOR GRILL
UV-C Lamp •
Short wave length: 254 nm.
•
Removes odor from grill exhaust.
•
Sanitizes exhaust gas/air.
•
Oxidizes odor and greases.
•
Low cost maintenance – reusable lamp.
•
Proven technology for air sanitization.
•
No pressure drop across the system.
by Ramasamy Thiyagarajan / Page 12
Pollution Control Process Filtration Technology Details 3.
INDOOR GRILL
Activated Carbon Filter •
Removes oil vapors, fumes and other gases from grill exhaust air.
•
Proven technology for odor reduction in air and water.
•
Low cost carbon filter needs replacement, based on usage life. Activated carbon in granular form can be heated for regeneration.
•
Pressure drop depends on filter size and design.
by Ramasamy Thiyagarajan / Page 13
New Indoor Grilling Process Grilling & Filtration Process
INDOOR GRILL
Grilling
Filtration
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.
Clean air send back to kitchen by Ramasamy Thiyagarajan / Page 14
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 15
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 16
Grate Design Handle Flare-ups & Grease Splatters
INDOOR GRILL
MEAT
FLAME
FLAME
GREASE COLLECTOR & DRAIN
by Ramasamy Thiyagarajan / Page 17
System Design
INDOOR GRILL
by Ramasamy Thiyagarajan / Page 18
System Design
INDOOR GRILL
by Ramasamy Thiyagarajan / Page 19
System Design
INDOOR GRILL
“Inclined Grate” towards center, for easy flow grease to the collector by Ramasamy Thiyagarajan / Page 20
System Design
INDOOR GRILL Glass Doors
Filter Access Door (for cleaning)
Canopy Filter Gas Cylinder & Grease Collector Access Door
by Ramasamy Thiyagarajan / Page 21
System Design
INDOOR GRILL Clean Air Vent (to kitchen)
by Ramasamy Thiyagarajan / Page 22
System Design
INDOOR GRILL
by Ramasamy Thiyagarajan / Page 23
Product Dimensions
INDOOR GRILL
24 INCH
by Ramasamy Thiyagarajan / Page 24
Indoor Grill Features
INDOOR GRILL
1.
“Selective open and close loop indoor grill” system with 100% efficient filtration system. Open loop (high speed fan) during searing stage and close loop (low / no fan) during slow cooking stage.
2.
3-stage filter design to remove smoke, grease and odor from exhaust air.
3.
Clean and reuse filtration system (electrostatic precipitator, UV-C lamp & 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 25
