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