BACKGROUND OF THE INVENTION

[0001] The following includes information that may be useful in understanding the present disclosure. It is not an admission that any of the information provided herein is prior art nor material to the presently described or claimed inventions, nor that any publication or document that is specifically or implicitly referenced is prior art.

TECHNICAL FIELD

[0002] The present invention relates generally to the field of kitchen equipment of existing art and more specifically relates to a device for smokeless cooking.

RELATED ART

[0003] Smoke resulting from combustion of food and charcoal in a barbecue is made up of harmful components including, for example, particulate matter known as PM2.5 particles. These components are not only a nuisance in that they can deposit on clothing, hair, and skin and leave a lingering odor, but they are also a health hazard as they can be inhaled, absorbed through the skin, and/or consumed through foods. This is a particular problem in an indoor setup as the particles linger and are more likely to be inhaled or absorbed by nearby individuals. As such, grilling is usually performed outdoors where the smoke is able to vent better. However, it is sometimes not desirable to grill outdoors due to weather, convenience, preference, etc. [0004] Several attempts have been made for the filtering and removal of harmful particles and to reduce 'black smoke' exhaust in a barbecue. However, these attempts have not been satisfactory. For example, vent hoods have been used in the art for suctioning smoke therethrough. However, these vents hoods are not able to suction all smoke and therefore do not completely remove the harmful components. As such, a suitable solution is desired.

SUMMARY OF THE INVENTION

[0005] In view of the foregoing disadvantages inherent in the known kitchen equipment art, the present disclosure provides a novel device for smokeless cooking. The general purpose of the present disclosure, which will be described subsequently in greater detail, is to provide a cooking device, such as a barbecue grill, that reduces and removes harmful smoke and as such may be used indoors.

[0006] A device for cooking a food product is disclosed herein. The device may include a base having a base outer shell defining a cooking chamber. A heat source may be located within the cooking chamber and at least one cooking surface may be located within the cooking chamber and above the heat source. The at least one cooking surface may be configured to hold the food product over the heat source for cooking. A lid may be provided and configured for covering the cooking chamber. The lid may include a lid outer shell defining a lid chamber through which particles produced by the cooking of the food product escape. A vent unit may include an exhaust at a top end thereof an outer shell defining a vent chamber. The vent unit may further include a bottom end being attached to the lid chamber such that the particles are directed from the lid chamber through the vent chamber.

[0007] An electrostatic precipitator may be located within the vent chamber. The electrostatic precipitator may include a charger located about the top end of the vent unit within the vent chamber. The charger may have at least one charger conductor configured to emit an electric charge in a first polarity. The electric charge may include a voltage sufficient enough to cause corona discharge and thereby facilitate ionization of the particles in the first polarity. A collector may be located within the vent chamber. The collector may have at least one collector conductor. The at least one collector conductor may be one of grounded or including a second polarity (the second polarity being of opposite polarity to the first polarity) and is configured to collect the ionized particles in the first polarity. The at least one collector conductor may be removable from the device to enable removal of collected ionized particles. At least one power source may also be provided for supplying electricity to at least the electrostatic precipitator.

[0008] According to another embodiment, a method of using a device for cooking a food product is also disclosed herein. The method includes providing the device as above; activating the heat source to produce heat; supplying electricity to the electrostatic precipitator; placing the food product on the at least one cooking surface; covering the cooking chamber with the lid; cooking the food product to a desired temperature, during cooking of the food product the particles produced by the cooking of the food product escaping through the lid chamber and through the vent chamber where they are ionized by the charger and collected by the collector; uncovering the cooking chamber; removing the food product; removing the at least one collector conductor from the device; and removing the collected ionized particles from the at least one collector conductor.

[0009] For purposes of summarizing the invention, certain aspects, advantages, and novel features of the invention have been described herein. It is to be understood that not necessarily all such advantages may be achieved in accordance with any one particular embodiment of the invention. Thus, the invention may be embodied or carried out in a manner that achieves or optimizes one advantage or group of advantages as taught herein without necessarily achieving other advantages as may be taught or suggested herein. The features of the invention which are believed to be novel are particularly pointed out and distinctly claimed in the concluding portion of the specification. These and other features, aspects, and advantages of the present invention will become better understood with reference to the following drawings and detailed description.

BRIEF DESCRIPTION OF THE DRAWINGS

[0010] The figures which accompany the written portion of this specification illustrate embodiments and methods of use for the present disclosure, a device for smokeless cooking, constructed and operative according to the teachings of the present disclosure.

[0011] FIG. 1 is a perspective view of a device being used to grill a food product indoors, according to an embodiment of the disclosure.

[0012] FIG. 2 is a front perspective view of the device, according to an embodiment of the present disclosure.

[0013] FIG. 3 is an exploded view of the device, according to an embodiment of the present disclosure.

[0014] FIG. 4 is an exploded view of the device illustrating a base, a lid and a vent according to an embodiment of the present disclosure.

[0015] FIG. 5A is a perspective view of the device illustrating the vent, according to an embodiment of the present disclosure.

[0016] FIG. 5B is a top view of the device illustrating an exhaust and vent cover of the vent, according to an embodiment of the present disclosure.

[0017] FIG. 5C is a side view of the device illustrating the vent according to an embodiment of the present disclosure. [0018] FIG. 5D is a cross-sectional view of the device taken along line 2-2 of FIG. 5C and illustrating an electrostatic precipitator within the vent, according to an embodiment of the present disclosure.

[0019] FIG. 6 is a schematic of the device, illustrating flow of particles relative to the electrostatic precipitator, according to an embodiment of the present disclosure.

[0020] FIG. 7 is a flow diagram illustrating a method of using a device for cooking a food product, according to an embodiment of the present disclosure.

[0021] The various embodiments of the present invention will hereinafter be described in conjunction with the appended drawings, wherein like designations denote like elements.

DETAILED DESCRIPTION

[0022] As discussed above, embodiments of the present disclosure relate to kitchen equipment and more particularly to a device used to cook food and reduce and remove smoke caused by the cooking of the food. Generally, the device may be a barbecue grill that is heated via infrared bulbs to reduce prevalence of smoke. An electrostatic precipitator may be located in a vent on the device to collect smoke and thereby allow only clean air to exhaust. As such, the device may preferably be used for indoor cooking.

[0023] The device may be designed and inspired by Kamado-style ovens and may include a body made of alumina ceramic to retain heat. A grill grate may be provided as a cooking surface for holding food over a heat source, which as above, may be infrared bulbs. The grill grate may be designed and structured so as to prevent flare ups and to provide a non-stick surface. A lid may be included for covering a base of the device (the base being where the food is cooked). A belt hinge system may attach the lid to the base. A charcoal tray may be provided in some embodiments to enable a user to utilize charcoal, thereby providing added heat and also adding flavor to the food.

[0024] The electrostatic precipitator may be located in the vent and is preferably configured to collect the smoke prior to escape of the smoke through the vent. The electrostatic precipitator may include two electrodes. One electrode may be a charger, or a ‘precharger’ located in the vent and configured to negatively charge the smoke particles. The charger may preferably be an electrode including a plurality of bristles charged at a very high negative voltage. Another electrode may be a collector. The collector may be grounded or set to a positive voltage and may be configured to collect negatively charged smoke particles, leaving only clean air to exhaust from the vent. The user may then wipe the collector after each use to remove collected particles. Preferably, the collector may be a cylindrical shaped brushed steel electrode. Power electronics such as a flyback converter and cables may be provided for supplying electricity to the infrared bulbs and the electrostatic precipitator.

[0025] Referring now more specifically to the drawings by numerals of reference, there is shown in FIGS. 1-6, various views of a device 100 for cooking a food product.

[0026] FIG. 1 shows a device 100 during an 'in-use' condition (cooking the food product 5), according to an embodiment of the present disclosure. As above, preferably the device 100 may be smokeless and configured to remove (harmful) particles 10 created when cooking the food product 5. As such, the device 100 may be used indoors. It should be appreciated that the use of the term ‘particles’ and/or ‘smoke’ in the present disclosure is contemplated to mean any component produced by the cooking of the food product 5. For example, volatile organic compounds (VOCs), semivolatile organic compounds (SVOCs), particulate matter such as PM2.5 particles, carbon monoxide, and the like.

[0027] In some embodiments, the device 100 may include an electric grill. In some embodiments, as shown in these figures, the device 100 may be a kamado style grill. As shown in FIG. 1, the device 100 may include a base 110, at least one cooking surface 130, a lid 140, and a vent unit 150. Preferably, the device 100 may be compactly sized. For example, the device 100 may be 50 cm in height and 32 cm in width. However, it should be appreciated that the device 100 is not limited to this size. Further, it should also be appreciated that the device 100 depicted in the figures is to aid in understanding of the device 100 and that the device 100 is not limited to any particular design, element configuration/layout, etc. shown in the figures or disclosed herein. [0028] As shown in FIGS. 2-4, the base 110 may include a base outer shell 112 defining a cooking chamber 114 (where the food product 5 is cooked). In some embodiments, the base 110 may further include a support means (not illustrated) configured to elevate the device 100 to avoid scratching, overheating, etc. of supporting countertops. For example, the support means may include a set of legs. In some embodiments, the set of legs may be made from a steel material. Further, in some embodiments the set of legs may be arranged in a tripod configuration to ensure stability of the base 110.

[0029] The lid 140 may be configured for covering the cooking chamber 114. As shown in FIGS. 1-2 the lid 140 may be hingedly attached to the base to enable a user to easily cover and uncover the cooking chamber 114. In some embodiments, the device 100 may include a top hinge attached to the lid and a bottom hinge attached to the base 110. In some embodiments, the device 100 may include a belt hinge system. The belt hinge system may be made from a steel material. It should be appreciated that the device 100 is not limited to having a hinge system, nor is it limited to a particular design of hinge system. Preferably, at least the base 110 and the lid 140 may be made from alumina ceramic. This may provide durability, low electrical conductivity, abrasion resistance and improved heat retainability.

[0030] A heat source 120 may be located within the cooking chamber 114. As above, the device 100 may be an electric grill. For example, preferably, the device 100 may be an infrared grill. As such, as shown in FIG. 3, the heat source 120 may include a set of infrared bulbs 122 for infrared cooking of the food product 5. As shown, the device 100 may further include an infrared socket 124 for placing the set of infrared bulbs 122 in communication with at least one power source 170, and a bulb plate 126 for holding the set of infrared bulbs 122 and the infrared socket 124. The set of infrared bulbs 122 may provide ‘instant well-spread’ heat to the food product 5. The set of infrared bulbs 122 may include four bulbs 122, and as such, the infrared socket 124 may include four sockets 124 and the bulb plate 126 may include four bulb apertures 127 (however, it should be appreciated that the bulbs 122, socket 124 and bulb apertures 127 are not limited to four).

[0031] Preferably, the four sockets 124 may include ceramic material. The set of infrared bulbs 122 may provide the necessary heat for cooking the food product 5. For example, the infrared bulbs may be 500 watt infrared bulbs. It should be appreciated that the set of infrared bulbs 122 are not limited to a particular location in the cooking chamber 114. For example, in some embodiments, the set of infrared bulbs 122 may be placed near to a bottom of the cooking chamber 114. In other embodiments, the set of infrared bulbs 122 may be placed on sides of the cooking chamber 114 at an angle to provide one of direct or indirect heat. This may reduce flare ups and smoke and also allow for easier cleaning after use. It should also be appreciated however that the heat source 120 may not be limited to infrared bulbs. For example, the heat source 120 may include heating coils. Further, in some embodiments, the device 100 may not be limited to an electric grill.

[0032] As shown in FIG. 3, the at least one cooking surface 130 may be located within the cooking chamber 114. In some embodiments, the at least one cooking surface 130 may be located above the heat source 120. In this embodiment, the at least one cooking surface 130 may be configured to hold the food product 5 over the heat source 120 for cooking thereof. In another embodiment, the at least one cooking surface 130 may be configured to place the food product 5 in communication with the heat source 120. For example, as above, the set of infrared bulbs 122 may be placed on sides of the cooking chamber 114, and the food product 5 may receive one of direct or indirect heat. As shown, the at least one cooking surface 130 may include a grill grate

132. Preferably, the grill grate 132 may be designed in such a way as to reduce flare-ups (a burst of flames and/or smoke). For example, the grill grate 132 may include a chevron shape, or “v” configuration. Further, the grill grate 132 may be made from anodized aluminum, making the grill grate 132 non-stick and giving the grill grate 132 great durability.

[0033] Further, in some embodiments, the at least one cooking surface 130 may further include a charcoal tray 134. In some embodiments, the charcoal tray 134 may be made from a steel material. The charcoal tray 134 may be located within the cooking chamber 114 above the heat source and below the grill grate 132. The charcoal tray 134 may be used for holding charcoal over the heat source 120 such that the user is able to heat charcoal. The infrared bulbs 122 may heat the charcoal within 5 minutes. In some examples, the infrared bulbs 122 may be switched off and the (heated) charcoal may then be used for cooking the food product 5. In other examples, the infrared bulbs 122 and the heated charcoal may be used together for cooking the food product 5 at a higher heat and to impart a flavor to the food product 5. Preferably, the charcoal tray 134 may be removable from the device 100. As such, the user may cook the food product 5 with only the infrared bulbs 122, only the heated charcoal, or a combination of the two.

[0034] As shown in FIG. 4, the lid 140 may include a lid outer shell 142 defining a lid chamber 144 through which particles 10 produced by the cooking of the food product 5 escape (naturally, as the black smoke travels upwards toward cooler air). As shown in FIGS. 5A-5D the vent unit 150 may include an exhaust 152 at a top end 154 thereof and an outer shell 156 defining a vent chamber 158. Further, in some embodiments, the vent unit 150 may include a vent cover 157. As shown, the vent unit 150 may further include a bottom end 155 being attached to the lid chamber 144 such that the particles 10 may be directed from the lid chamber 144 through the vent chamber 158

[0035] As above, the device 100 may be smokeless and configured to remove dangerous particles 10 created by the cooking of the food product 5. For example, the device 100 may safely remove up to 99% of PM2.5 particles 10. To achieve this, as shown in FIGS. 5D-6, an electrostatic precipitator 160 may be located within the vent chamber 158. In some embodiments, the at least one power source 170 may be a flyback converter. As shown in FIGS. 5D-6, a charger 260 may be located about the top end 154 of the vent unit 150 within the vent chamber 158. The charger 260 may include at least one charger conductor 262. For example, preferably, the charger conductor 262 may include at least one charger electrode. The at least one charger conductor 262 may be configured to emit an electric charge in a first polarity. For example, preferably, the first polarity may be negative.

[0036] As shown in FIG. 6, the at least one charger conductor 262 may configured to receive electricity from the at least one power source 170. The electric charge may be of a voltage sufficient enough to cause corona discharge (charging of environing air) and thereby facilitate ionization of the particles 10 in the first polarity (via field charging and diffusion charging within the electrostatic precipitator 160). Further, the electric charge may be of a voltage sufficient enough to ensure maximum collection efficiency by ensuring maximum ionization of the particles 10. It is also preferable to apply a high a voltage as possible without excessive ozone formation. For example, preferably, the voltage may be 8 kilovolts. However, it should be appreciated that the voltage is not limited to being 8 kilovolts. As above, the fist polarity may be negative. As such, the corona discharge may preferably be a unipolar negative discharge and as such, the particles 10 may be negatively ionized by the attachment of free electrons to the particles 10.

[0037] As shown in FIG. 6 the at least one charger conductor 262 may include a plurality of fibers 264. The plurality of fibers 264 may each include a diameter of between 10-12 pm. However, it should be appreciated that the plurality of fibers 264 may not be limited to this diameter, or any particular size/shape. This particular configuration of the at least one charger conductor 262 may allow for a lower corona discharge voltage, larger corona current, more durability and lower ozone production. In some embodiments, the at least one charger conductor 262 may be made from a steel material. For example, the plurality of fibers 264 may be stainless steel fibers. In other examples, the plurality of fibers 264 may be carbon fibers. Preferably, the at least one charger conductor 262 may be removable from the device 100. This may allow the at least one charger conductor 262 to be interchanged, cleaned, etc. to ensure the electrostatic precipitator works at maximum efficiency.

[0038] Further, as shown in FIGS. 5D-6, a collector 360 may be located within the vent chamber 158. The collector 360 may include at least one collector conductor 362. As with the at least one charger conductor 262, the at least one collector conductor 362 may include at least one collector electrode. In some embodiments, the at least one collector conductor 362 may be made from a steel material, or a brushed steel material. Preferably, as shown in FIGS. 5D-6, the at least one collector conductor 362 may be located below the at least one charger conductor 262. This may allow for better collection as the electrons flowing from the at least one charger conductor 262 travel against exhaust gas and the flow of particles 5 and therefore collide with (and are able to ionize) more particles 5. The at least one collector conductor 362 may also be located at a distance from the at least one charger conductor 262 sufficient enough to ensure maximum collection efficiency.

[0039] As shown, the at least one collector conductor 362 may include a cylindrical shape 364. Further, in some embodiments, the at least one collector conductor 362 may be located on an exterior of the vent chamber 158. The at least one collector conductor 362 may include a length sufficient enough to ensure maximum collection efficiency. For example, the at least one collector conductor 362 may be long enough to ensure particles 10 do not exhaust without having enough time to reach (and be collected by) the at least one collector conductor 362.

[0040] The at least one collector conductor 362 may be configured to collect the ionized particles 10 in the first polarity. Thereby, dangerous particles 10 may be caught and prevented from escaping through the exhaust 152 of the vent unit 150, leaving clean air to exhaust therethrough. Further, the attraction of the particles 10 via the at least one collector conductor 362 may facilitate in the ionization of the particles 10, as the flowing particles 10 (flowing towards the at least one collector conductor 362) collide with other particles 10 and charge those particles 10 also.

[0041] In some embodiments, the at least one collector conductor 362 may be grounded. In other embodiments, the at least one collector conductor 362 may include a second polarity. The second polarity is of opposite polarity to the first polarity such that the at least one collector conductor 362 is configured to attract and collect the ionized particles 10. For example, preferably, the second polarity may be positive (and the first polarity may be negative). It may be preferable to have that at least one collector conductor 362 at the second polarity (rather than grounded) to exert a force on the particles 10 in the first polarity and accelerate their movement toward the at least one collector conductor 362. This may be particularly useful for particles in the range of 0.2- 0.5 pm.

[0042] The at least one collector conductor 362 may be removable from the device 100 to enable removal of collected ionized particles 10. For example, in some embodiments as shown in FIG. 6, the at least one collector conductor 362 may be attached external to the vent chamber 158 and the vent unit 150 may be removable from the lid 140, thus removing the at least one collector conductor 362. The at least one collector conductor 362 may be simply wiped to remove the collected ionized particles 10 and replaced back into the device 100. This cleaning may be performed after each use of the at least one collector conductor 362 (after the food product 5 is cooked).

[0043] Referring now to FIG. 7 showing a flow diagram illustrating a method 700 of using a device for cooking a food product, according to an embodiment of the present disclosure. In particular, the method 700 may include one or more components or features of the device 100 as described above. As illustrated, the method 700 may include the steps of: step one 701, providing the device as above; step two 702, activating the heat source to produce heat; step three 703, supplying electricity to the electrostatic precipitator; step four 704, placing the food product on the at least one cooking surface; step five 705, covering the cooking chamber with the lid; step six 706, cooking the food product to a desired temperature, during cooking of the food product the particles produced by the cooking of the food product escaping through the lid chamber and through the vent chamber where they are ionized by the charger and collected by the collector; step seven 707, uncovering the cooking chamber; step eight 708, removing the food product; step nine 709, removing the at least one collector conductor from the device; and step ten 710, removing the collected ionized particles from the at least one collector conductor. Again, as above, the removal of collected ionized particles may involve the user simply wiping the collected ionized particles from the at least one collector conductor. Those with ordinary skill in the art will now appreciate that upon reading this specification and by their understanding the art of electrostatic precipitators, corona discharge, and ionization of particles as described herein, methods of smoke removal will be understood by those knowledgeable in such art.

[0044] It should be noted that some steps may be optional step and may not be implemented in all cases. It should also be noted that the steps described in the method of use can be carried out in many different orders according to user preference. The use of "step of should not be interpreted as "step for", in the claims herein and is not intended to invoke the provisions of 35 U.S.C. § 112(f). It should also be noted that, under appropriate circumstances, considering such issues as design preference, user preferences, marketing preferences, cost, structural requirements, available materials, technological advances, etc., other methods for smokeless cooking are taught herein.

[0045] The embodiments of the invention described herein are exemplary and numerous modifications, variations and rearrangements can be readily envisioned to achieve substantially equivalent results, all of which are intended to be embraced within the spirit and scope of the invention. Further, the purpose of the foregoing abstract is to enable the U.S. Patent and Trademark Office and the public generally, and especially the scientist, engineers and practitioners in the art who are not familiar with patent or legal terms or phraseology, to determine quickly from a cursory inspection the nature and essence of the technical disclosure of the application.