Heating surface temperature and contact-heat transfer coefficient of a clam-shell grill

Abstract

The objective of this study was to determine the heating rate, characteristics of temperature distribution and change on heating surfaces, and contact-heat transfer coefficient of a clam-shell-grill under conditions of commercial operational cooking. The information obtained will contribute to improved cooking process specifications and equipment design that ensure the quality and safety of cooked patties. We found that grill surface temperatures dropped to 113°C (the lowest) from a preset temperature of 177°C after the frozen patties were placed on the grill surface. The temperature of the patties recovered to only between 129.4 and 144.5°C at the six locations at the end of cooking process. The maximum temperature difference among the six locations was about 15°C during most of the cooking period. It is important that grill operators or manufacturers map the temperature distribution on grill heating surface before cooking to determine the sequence of hamburger patty placement and removal and minimize temperature variation in cooked patties. The contact-heat transfer coefficient between the grill and hamburger patty surfaces varied with heating temperature and time during the cooking process. The highest contact heat transfer coefficient value obtained was 832 W/m2°C. © 2002 Elsevier Science Ltd. All rights reserved.