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  Gas burner for grilling food itemsUSPTO Application #: 20060204916Title: Gas burner for grilling food items Abstract: A gas-fired burner includes a ceramic element within which a gas flow is burned to create heat energy. A portion of the ceramic element surface is covered with a mask to limit the combustion area of the ceramic element and thereby facilitate the maintenance of infrared operation while simultaneously reducing the burner temperature. The burner produces a lower temperature operation without transitioning to the blue flame operation. In other embodiments, novel venturi structures are shown. (end of abstract) Agent: Roy A. Ekstrand - Costa Mesa, CA, US Inventor: Antonio E. Casillas USPTO Applicaton #: 20060204916 - Class: 431326000 (USPTO) Related Patent Categories: Combustion, Porous, Capillary, Particulate Or Sievelike Flame Holder, E.g., Radiant Surface Burner, Etc. The Patent Description & Claims data below is from USPTO Patent Application 20060204916. Brief Patent Description - Full Patent Description - Patent Application Claims
CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application claims priority of provisional patent applications entitled HEAT ZONE INTENSIFICATION WITH SURFACE AREA REDUCTION FOR CERAMIC INFRARED BURNERS, INCREASED CROSS-SECTION AIR INJECTING SYSTEM FOR LOW PROFILE INFRARED BURNERS, and IMPROVED VENTURI DESIGNS all filed Mar. 12, 2004 on behalf of Antonio Espinosa Casillas, Applicant of the present FIELD OF THE INVENTION [0002] This invention relates generally to gas fired burners of the type used in cooking food items and particularly to the efforts at maintaining precision and control as well as improved efficiency of gas burners operating to produce infrared heat for cooking. BACKGROUND OF THE INVENTION [0003] The use of gas fire burners for cooking food is well known in the art and is well established having been used for many years. While a variety of types of gas fired burners have been developed by practitioners in the art, basically all burners may be considered as operating in either the infrared region of operation or the so-called "blue flame" region of operation. In many respects, infrared heating operation is preferred in that substantially greater heat energy available for cooking is produced. Blue flame operation is correspondingly lower in heat. However, blue flame operation provides substantially greater ease of control for the user. Historically, infrared operation has proven difficult to vary or control in order to produce desired cooking heats at different temperatures such as the higher temperatures used to sear food contrasted with lower temperatures desired to produce long term thourough cooking of food. [0004] Basically the art of grilling or broiling with infrared burners consists of placing the food items which are to be grilled or broiled either above or below a gas fired infrared burner. In the gas fired infrared burners, the burning takes place on the top of the ceramic element or screen surface of the burner assembly. Temperatures exceeding 1600 degrees Farenheit create infrared wavelength energy peaking at 2.8 microns. At such temperature and infrared wave length energy transmission of energy and absorbsion characteristics thereof are maximized. While this type of infrared heat is optimum for high temperature searing of meat or vegetables it is far too intense for final or thourough cooking of food items. Unfortunately, attempts to lower the cooking heat reduces the surface temperature of the burner assembly below the necessary temperature for maintaining infrared wavelengths. As a result, attempts to reduce the temperature of infrared burners typically have the effect of altering their operation to conventional blue flame burner operation. Generally speaking, infrared burners do not operate as blue flame burners. Thus, control of infrared heating burners has proven to be extremely difficult and problematic. [0005] In another portion of a typical burner assembly, a venturi tube is utilized to product a pressure drop in the injected gas which then creates a pressure differential which effectively draws airs through the venturi. This natural aspiration is used extensively in numerous industries and products. Historically, this natural aspiration has been used in both blue flame and infrared burners. For burner assemblies having larger surface areas, large diameters down stream sections of venturi are required. However, this in turn requires undesired structural changes in the burner boxes making them impractical in many operations. [0006] The structure of the venturi tubes utilized in burner assemblies are typically conventional classic venturis having reduced diameter portions within larger diameter tubes. These "necked down" larger tubes produce a reduction of cross sectional area within the travel path of the injected gas. The reduction of area also produces the typical venturi pressure drop which then creates a pressure differential which effectively draws air through the venturi. This natural aspiration is used extensively in numerous industries and burner assemblies in both blue flame and infrared burners. [0007] While the foregoing described prior art burner structures have to some extent improved the art and have in some instances enjoyed commercial success, there remains nonetheless a continuing need in the art for ever more improved, effective and efficient gas burners for applications such as grilling food items. SUMMARY OF THE INVENTION [0008] Accordingly, it is a general object of the present invention to provide an improved gas burner for grilling food items. It is a more particular object of the present invention to provide an improved gas burner for grilling food items which utilizes improved venturi structures and which facilitates temperature control through a substantial temperature range while maintaining infrared burner operation. [0009] In accordance with the present invention, there is provided an improved infrared burner for grilling or broiling which is operative at lower grilling temperatures while still maintaining infrared operations to allow for final cooking of foods. The invention provides a gas fired burner which maintains sufficient surface temperature on the burner to maintain self cleaning operation and infrared heat production. [0010] In addition, the present invention provides a gas fired burner which utilizes increased diameter venturi suitable for application in low profile burners by providing a non-circular cross-section down stream venturi portion. [0011] The invention also provides for an easier, more cost efficient method for manufacturing a venturi in which the venturi consists of two parts which are tubes of different diameters. The smaller tube is situated within the larger tube such that a venturi effect is created without the conventional "necked down" structure. BRIEF DESCRIPTION OF THE DRAWINGS [0012] The features of the present invention, which are believed to be novel, are set forth with particularity in the appended claims. The invention, together with further objects and advantages thereof, may best be understood by reference to the following description taken in conjunction with the accompanying drawings, in the several figures of which like reference numerals identify like elements and in which: [0013] FIG. 1 sets forth a top view of a gas fired burner constructed in accordance with the present invention; [0014] FIG. 2 sets forth a top view of an alternate embodiment of the present invention gas fired burner; [0015] FIG. 3 sets forth a top view of an alternate embodiment of the present invention gas fired burner; [0016] FIG. 4 sets forth a top view of a still further alternate embodiment of the present invention gas fired burner; [0017] FIG. 5 sets forth a top view of a still further alternate embodiment of the present invention gas fired burner; [0018] FIG. 6 sets forth a top view of a still further alternate embodiment of the present invention gas fired burner; [0019] FIG. 7 sets forth a top view of a still further alternate embodiment of the present invention gas fired burner; Continue reading... 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