Grill Pan Cooking Surface
My inspiration was watching how a BBQ or commercial char grill drain away fats through the bars and into the coals. Could this process be designed into a compact on the hob cooking surface.
UNIQUE PROPERTIES / PROJECT DESCRIPTION:
The first layer, the base, is much like a standard grill pan. The second is a unique removable insert that slots between the ridges, leaving a cavity underneath to trap unwanted and unhealthy fats produced by the cooking process. The insert allows liquid to drain into the base of the Mipan while cooking, and then provides a barrier separating the drained liquid from your food.
OPERATION / FLOW / INTERACTION:
Simply place on the hob, turn on the heat and get ready to cook. Use as you would a traditional grill pan and allow the surface to absorb excess fats and liquids. The insert can be lifted at the end of cooking and placed on an angle to rest the food. Residual heat will prevent the food from cooling to quickly.
PROJECT DURATION AND LOCATION:
The concept for this cooking surface started in August 2009 in England. The project has gone through various stages, from IP searches and concept working models. The final working model was completed in August 2012 and shown to manufacturers for costing and production modifications early 2014.
PRODUCTION / REALIZATION TECHNOLOGY:
Two parts are made of Aluminium with a non-stick coating. The insert has silicone handles for lifting when hot. The base has an induction plate as standard.
SPECIFICATIONS / TECHNICAL PROPERTIES:
Overall Dimensions: 305mm wide x 255mm depth x 30mm height.
Internal Cooking Dimensions: 255mm wide x 245mm depth.
Volume of liquid that can be retained under surface: 125ml
grillpan, griddle, bbq, mipan,
I looked at existing research to identify the ideal material and created multiple prototypes to define the key dimensions. To identify the material I used existing heat conductivity charts. I found that Aluminium has the best heat distribution, offering more even heating than the current standard of cast iron. To define the key dimensions I developed multiple prototypes, testing the width and height of the bars and ridges as well as the gaps between them. In total four prototypes were developed before settling on the current design.
To creative a delicate surface that had all the advantages of draining liquids away without compromising this functionality.
TEAM MEMBERS (1) :
Michael O'Donnell, 2014.