AT2553U1 - DEVICE FOR BAKING IN A BAKING PIPE - Google Patents

Abstract

A support leg (24) is placed in an oven (12), the height of which corresponds to an intended distance between an oven support (26) and the oven floor (28) and on the one hand to stand on the oven floor (28) and on the other hand to support the oven support (26) is formed. A baking sheet (30) lies on the baked goods carrier (26); on the baking sheet there is at least one open-ended baked goods border (32) with a support edge (33) lying in an essentially flat surface. The baked goods carrier (26) forms an essentially flat support (56) for the baking sheet (30) and the baked goods border (32) through which the baking atmosphere can flow. The baking sheet (30) is suitable for essentially planar support on the support (56).

Description

AT 002 553 Ul

The invention relates to a device for baking in an oven, this device carried out with a bakery product carrier,

Support means for carrying the baked goods carrier at a distance from the baking tube base, a baking foil or baking paper (the term baking foil being used for both alternatives in the following) and at least one open-ended baked goods border with at least one support edge lying in an essentially flat surface, the baked goods carrier forms a substantially planar support through which the baking atmosphere can flow, the baking sheet further lying essentially flat on the support and the baked goods border with its support edge resting on the support by means of the baking sheet.

It is known to proceed as follows when baking cakes and pies: a) In the baking tube of a household stove there is a conventional grate, as supplied by the stove manufacturers and kitchen equipment with the stove. This grate either rests with its longitudinal edges running in the direction of insertion on guide rails of the baking oven equipped with a front swivel flap, which are selected at normal baking height, or it is hung on the inside of the pipe end wall in the case of domestic stoves in which a push bracket is provided with a front pipe end wall attached that it unloads freely towards the rear end of the tube. 2 AT 002 553 Ul b) Baking foil or baking paper, e.g. made of glass fiber-coated, highly heat-resistant plastic (such as polytetrafluoroethylene), so that it lies flat on at least a part of the grate. After placing this baking sheet on the baking rack, an open-bottomed baked goods border, also referred to as a baking ring, is placed on the baking rack, so that the essentially flat lower edge of this baked goods border is placed on the baking rack by means of the baking sheet. The film is flattened by the weight of the baked goods border, so that its lower edge lies essentially close to the baking sheet. The dough is then poured into the baking pan constructed in this way. This dough can also be very fluid if the baking rack is designed to be correspondingly flat, so that, due to the inherent rigidity of the baking sheet, an essentially tight seal between the lower edge of the baked goods border and the sheet is ensured. You only fill the dough into the baking mold, especially if it is a highly liquid dough, when the baking tube is already preheated, so that the dough sets immediately when inserted and thereby any gaps between the lower edge of the baked goods border and the Baking foil to be closed.

In DE 44 29 930 C2 it is proposed to place the edging of the baked goods on the baking sheet by means of the baking foil, which baking tray is formed by making openings and by forming webs. It is intended to place the baking rack on the usual baking trays or grid-shaped oven racks in the baking oven. If you place the baking rack formed by perforated sheet metal on a stove's own oven rack, the heat input to the baked goods is comparable to the heat supply that results when the baking sheet is spread directly onto a stove's own oven rack and the baked goods border is stretched out on the 3 AT 002 553 ul wide baking sheet is placed. Disadvantages have also been shown in this known embodiment:

Perforating a sheet to form a perforated baking rack creates relatively sharp edges and relatively small openings. In these, leaking dough often bakes so hard when the cake is baked that reliable cleaning, be it by hand or in the dishwasher, is difficult. In addition, the deformation of a perforated plate under the temperatures occurring during baking is difficult to control, so that at least occasionally deformation of the plate can be expected, which questions the flatness of the support, so that between the lower edge of the baked goods border and the Baking foil gaps can arise through which dough can escape in an unacceptably large amount even with a well-heated oven. This disadvantage cannot be completely eliminated even if the ends of the perforated baking sheet are angled and the angled edges are joined together at the edges. Even then, the perforated sheet can still warp, especially if the sheet is loaded unevenly.

A further serious disadvantage of the known embodiment is that the housewife baking cakes in regular domestic stoves is regularly provided with a plurality of height settings, e.g. in the form of support strips in the side walls, which are arranged in several different heights, or hooking options, which are arranged in the front wall of a sliding pusher. There is a risk that an inexperienced housewife will do the baking at the wrong height and thus only get an unsatisfactory baking result.

The invention has for its object to design a device such that improved baking results are achieved even by inexperienced housewives. 4 AT 002 553 Ul

To achieve this object, it is proposed according to the invention that in a device of the type defined at the outset, the suspension means comprise at least one support foot which can be removed from the oven, the height of which corresponds to the intended distance between the oven support and the oven base and on the one hand to the position on the oven base and on the other hand for support of the baked goods carrier is formed.

In the embodiment according to the invention, a height adjustment during the baking process leading to unsatisfactory baking results is practically excluded by the predetermined height of the support leg, because the housewife is forced by the predetermined height adjustment of the support leg to keep the baked goods at a medium height, which in any case achieves usable baking results will. In the event that the baking height is to be optimized in order to adapt to the heat profile in different cookers, there is the possibility of adjusting the height of the supporting foot to the optimum height in accordance with the heat profile of the respective oven. One can think of making an adaptation to the respective stove type by separating at pre-formed weakening points of the support foot. One can also think of delivering the support foot so short from the outset that it is adapted to the lowest optimal baking height and can be adapted by attaching extension pieces, e.g. if the optimal height is slightly larger for another stove type.

The measure of claim 2 brings further advantages: the support foot can be placed in advance on the bottom of the oven, so that the introduction of the baking goods carrier is possibly very easy even with the baking ring already placed and the dough filled in. Cleaning is also easy, because then the support foot and the baked goods carrier can also be stored separately in large dishwashers and because poorly accessible niches in which the washing process remains ineffective are avoided. 5 AT 002 553 Ul

However, it should not be ruled out that the support foot is either rigidly connected to the baked goods carrier or - which is more favorable - foldable, so that it can also be easily stowed in small kitchens. In this case, however, you have to ensure a strong locking of the unfolded support foot so that the support foot cannot be inadvertently adjusted when it is inserted into the oven.

A particular advantage of the configuration according to the invention is also that the support foot can in principle be designed with a significantly lower heat capacity than other support means. This is particularly true in comparison with the solution in which the baked goods carrier is placed on an already existing sheet metal or on an already existing grate with a correspondingly high heat capacity.

A particularly advantageous design is achieved when the measure according to claim 3 is used. This leads not only to a support foot of low heat capacity, but also to designs which are particularly easy to clean. Basically, all those supporting foot constructions within the meaning of the invention are advantageous which allow the hot baking atmosphere to enter the underside of the baked goods carrier and then through this to the baking foil.

The measure of claim 4 leads to an improved flatness of the support and thus to a better seal between the edges of the baked goods and the baking sheet. This results simply from the consideration that the support line then lies essentially where the weight of the baked goods border and the baked goods themselves lies on, so that hardly any uncontrollable deformations can occur.

In view of the fact that generally round or polygonal, in particular rectangular, cakes are to be baked, it proves to be particularly advantageous to proceed according to claims 5 and 6. 6 AT 002 553 Ul

The measure of claim 7 proves to be particularly advantageous in terms of production technology, because the round rod can be easily bent into any shape. A design according to claim 8 ensures maximum stability. In adaptation to the usual dimensions of baking tubes and baked goods supports, the support foot will always be dimensioned in such a way that stability is ensured even with the most unfavorable weight distribution. This is relatively easy to achieve with the design according to claim 8. Of course, you will choose the extent of the baked goods carrier, for example the diameter, so that no extremely unfavorable support conditions can occur.

The use of stilts, in particular those with punctiform support on the oven floor, is advantageous for cases in which the oven floor is wanted or not involuntarily uneven. If baking ovens occur, the bottom of which is roughly ribbed, a stable support can still be obtained with such stilts. The support foot can then be brought into a stable position by slight correction movements. This also applies if the stilts are designed according to claim 9.

The measure of claim 10 ensures that a rich edition can be obtained even on uneven ground by small correction rotations. In addition, this design is favorable in terms of relatively small feet and in terms of stackability of the feet. The measure of claim 11 is also of particular importance for the stackability of the support feet.

In terms of manufacturing technology, it is advantageous if the assembly of stilts and support ring is carried out according to claim 12. 7 AT 002 553 Ul

An optimal solution with regard to stackability, stability and adaptability to uneven floor profiles results from claim 13.

The manufacture of the support feet is made even easier if they correspond to claim 14. Such rod or wire constructions can be easily manufactured on relatively simple wire bending and welding machines in short cycle times.

The measure of claim 15 makes production even easier and the cleaning properties are further improved. With regard to durability and good cleaning properties, the use of the measure according to claim 16 is recommended.

The principle of the support foot can in principle be combined with any form of baked goods carrier, for example also with perforated sheets. However, it is preferably provided that a design according to claim 17 is used for the formation of the baked goods carrier. This also creates a favorable prerequisite for cleaning for the baked goods carrier.

In accordance with the production principles for customary cooking grates, the measure according to claim 18 can be used.

In order to give the baked goods carrier high dimensional stability even after long use, the design according to claim 19 is proposed. It has been shown that baked goods carriers designed in this way not only maintain their planarity in the long run, but also any flatness errors are automatically corrected by evading one or the other stick out of the plane when the weight of the baked goods edging and the baked goods over the baking sheet on the bars of the wire rack rests so that it is corrected for flatness between the edges of the baked goods and the supporting foot. 8 AT 002 553 Ul

The measure of claim 20 leads to the fact that one cannot inadvertently shift the baked goods border beyond the area of the plan support option and there may be a cause of leakage between baked goods, baked goods border and baking foil.

In the manufacture of the bar grate, in particular the materials according to claim 21 are used which have proven to be advantageous with regard to stability, dimensional stability and cleaning properties.

The dimensioning of the bar grate according to claims 22 and 23 has led to good results.

The outline shapes according to claim 24 meet the most diverse demands of the housewife and the most varied cake shapes.

The details of claim 25 take into account the conventional cake tins (round cake or box shape). However, it should not be excluded that other, e.g. tailored cakes can be made.

The measure of claim 26 makes it easier for the manufacturer to meet a wide variety of customer requirements with regard to the size of the cakes to be baked and allows the housewife to adapt to different instantaneous requirements.

The measure of claim 27, on the one hand, ensures optimum use of space and, on the other hand, prevents the baked goods from jumping open.

The measure of claim 28 is applicable with a single ring closure for round or oval cake tins. If you want to vary the size of the box cake, you will need to use the s design with two or four ring closure points that are opposite each other. 9 AT 002 553 Ul

The invention also protects the support foot as such. This support foot proves to be a very useful household instrument, regardless of its use in the baking device. You can also use the support foot, for example, if you want to set up the cake, including the baking tray and baking sheet for cooling after baking. You can use the support foot, or even better an additional support foot, to place the cake away from the work table during the cooling phase, in order to create better all-round cooling conditions. At the same time, the risk of damage to the work surface due to excessive heat transfer from the baked goods is reduced. The support foot is also available for many other purposes in the kitchen and dining room. You can use this support foot, for example, when laying a birthday table as a cake stand for a cake plate.

The baked goods carrier is also protected as such and in combination with the support foot.

The device according to the invention has also been designed from the point of view that the necessary and possibly other additional parts can be accommodated easily and in a space-saving manner in the manufacturer's warehouse, in the housewife's kitchen and on transport routes. This corresponds to claims 32, 33 and 34.

It is also possible to equip the bakery product carrier or the carrying foot with handles which make it easier to insert and remove them into or out of the oven. One can, for example, in the case of a wire rack on two opposite sides or on four opposite sides, each have a handle, for example in the form of a bracket, which is connected at two ends to the grate frame, the distribution being adapted to the different oven formats can. It is also conceivable, for example, to attach a radially protruding handle to an annular support foot, in order not to be able to easily insert and remove the support foot in this way, but also to make it easier for the housewife to estimate the optimal installation location.

The accompanying figures explain the invention; it represents:

Figure 1 shows a household stove with an open oven flap and baking device set up therein.

2 shows a support foot;

Fig. 3 is a bar grate and

Fig. 4 is a sectional view of a packaging and

Baking equipment storage sets.

In Fig. 1 you can see a conventional household stove, which is generally designated 10. The domestic range 10 has an oven 12 which can be closed by a flap, preferably a swivel flap 14. The swivel flap 14 open in FIG. 1 is provided in this embodiment with a handle 16 in the area of its upper end and with two hinges 18 in the respective edge areas of its lower end, the hinges 18 defining a horizontal swivel axis A for the swivel flap 14 with one another. The baking tube 12 has various guide strips 20, which are provided on the two side walls 19 of the baking tube 12 at different heights and serve as supports for commercially available racks and baking trays.

In the oven 12 one can see a device for baking, which is generally designated 22. The device for baking comprises a support foot 24, the height of which corresponds to a predetermined distance between the bar grate 26 and the oven bottom 28 and on the one hand is designed to be stable on the oven bottom 28 and on the other hand to support the bar grate 26. A baking sheet 30 is placed on the bar grate 26, on which a bottom-open baking ring 32 with its essentially flat support edge (33) is placed. The baking sheet 30 serves the bottom of the baking ring 32, whereas the 11 AT 002 553 Ul

Bar grate 26 is used for the flat support and support of baking sheet 30 and baking ring 32, so that baking ring 32, baking sheet 30 and bar grate 26 together form a baking mold for receiving a dough mass 40.

The back ring 32 consists of an elongated steel band 34 which is closed to form a ring, the end regions of the steel band 34 overlapping in one region (at 36). The overlapping end regions are held together by a clip or push-through loop 38, which allows the ends of the steel strip 34 to be displaced relative to one another in order to set a desired back ring diameter.

The bar grate 26 can be lifted off the support foot 24 in order to facilitate cleaning of the bar grate or filling a dough mass 40 into the baking ring 32 outside the oven tube 12. For example, During the heating phase of the oven 12, the bar grate 26 with the baking sheet 30 already placed on it and the baking ring 32 placed on the baking sheet 30 remain outside the oven 12, while the support leg 24 is in the oven 12. When the baking tube 12 has reached the necessary operating temperature, the dough mass 40 can be poured into the baking ring 32 placed on the baking rack 26 by means of the baking foil 30. The baking ring 32 is then placed together with the baking sheet 30, the wire rack 26 and the filled dough mass 40 on the support foot 24 in the oven 12.

In Fig. 2, the support foot 24 is shown, which has a flat, preferably round support ring 42 and stilts 44. The stilts 44 are connected to the support ring 42 in one piece, in particular by welding, at an angular distance D of approximately 120 ° on a radially outer circumferential surface of the support ring 42. The stilts 44 are formed as pairs of stilts 46 and diverge from the support ring 42 in the direction of the baking oven base in such a way that two stilts 44 of a pair of stilts 46 each other - as seen at 48 - an isosceles, preferably equilateral triangle span.

As can be seen in Fig. 2, the pairs of stilts 4 6 are also exposed to an imaginary cylinder surface 50 following the support ring, so that the distance between the stilts 44 and the imaginary cylinder surface 50 increases with increasing distance from the support ring 42. The support ring 42 and the stilts 44 are made of round wire material with a diameter of 4 mm to 8 mm, the support ring 42 being broken open for illustration (at 52). In this embodiment, the support ring 42 and the stilts 44 are made of stainless steel with a high surface smoothness, although other steels, in particular chrome-plated steels, can also be used.

3 shows a bar grate 26 which is formed from a rectangular grate frame 54 and parallel round grate bars 56 which are welded to the underside of the grate frame 54 at both ends. The grate frame 54 consists of an upright, essentially rectangular band material 58 made of stainless steel, which is broken open at 60 for illustration and consists of a preferably solid, rigid material.

As already mentioned, the grate frame 54 protrudes upward from the grate bars 56, which means that an attached back ring 32 - e.g. in the event of an unintentional inclined position of the grate 26 when inserted into the oven 12 - beyond the edge region of the grate 26 prevented. The bar grate 26 can be made of steel, e.g. Stainless steel or chrome-plated steel with high surface smoothness after processing. The grate bars 56 have a diameter of about 2.5 mm to about 4 mm, preferably about 3 mm, the center distance of the individual grate bars 56 being about 7 mm to about 12 mm. 13 AT 002 553 Ul

Two handles 62 made of round wire material are attached to the grate frame 54 on two opposite sides. The handles 62 have a substantially U-shaped shape and are integrally connected to the upper edge of the grate frame 54 in their respective end regions, preferably by welding. In this embodiment, the handles 62 are arranged vertically, but a horizontal arrangement of the handles, if desired, is also possible.

4 shows a packaging and storage set 64, which is accommodated in a packaging box 66. The floor plan of the packaging box 66 corresponds essentially to the floor plan of the slatted frame 26 and the height of the packaging box 66 in this embodiment corresponds essentially to the height of the support foot 24, but the height of the packaging box 66 can of course also essentially correspond to the baking ring 32 if this in relation to the support foot 24 has the greater height.

In the packaging box 66, the bar grate 26 is arranged at the lowest point with the grate frame 54 and grab handles 62 pointing upward. The baking ring 32 and the support ring 42 of the support foot 24 lie on the rod grate 26 with stilts 44 or pairs of stilts 46 pointing upwards, the back ring 32 surrounding the support foot 24. Between the square grate 26 in this embodiment and the baking ring 32, a gap 68 can be seen in the radial direction of the baking ring 32, the surface 70 of the baking ring 32 at regions of the inner circumferential surface 72 of the baking grate when the back ring 32 is dimensioned to the maximum 26 is essentially closed, which allows an almost play-free mounting of the back ring 32 on the bar grate 26 without the use of large amounts of packaging material.

In addition, a roll of baking foil 30 is provided in the packaging box 66 in order to complete the packaging and storage set 64, but also the inclusion of a 14 AT 002 553 Ul

Instructions for use and / or baking should not be excluded. 15

Claims (35)

AT 002 553 Ul Claims: 1. Device for baking in an oven (12), this device implemented with a baking tray (26), carrying means (24) for carrying the baking tray (26) at a distance from the oven base (28), a baking sheet (30) or baking paper (the term baking sheet (30) being used throughout for both alternatives below) and at least one open-ended baked goods border (32) with at least one support edge (33) lying in an essentially flat surface, the baked goods carrier ( 26) forms a substantially planar support (56) through which the baking atmosphere can flow, the baking sheet (30) also lying essentially flat on the support (56) and the border of the baked goods (32) with its support edge (33) by means of the Baking foil (30) rests on the support (56), characterized in that the support means (24) comprise at least one support foot (24) which can be removed from the oven (12) and which is in its height corresponds to the intended distance between the baked goods carrier (26) and the baking tube base (28) and is designed, on the one hand, to stand on the baking tube base (28) and, on the other hand, to support the baked goods carrier (26). 2. Device according to claim 1, characterized in that the support foot (24) of the bakery product carrier (26) is separated or separable. 3. Device according to claim 1 or 2, 16 AT 002 553 Ul characterized in that the support foot (24) has a support frame (42) and starting from this support frame (42) has a plurality of stilts (44). 4. Device according to claim 3, characterized in that the support frame (42) is designed as a support loop (42) which defines a support line lying essentially in a flat surface. · 5. Device according to claim 4, characterized in that the support loop (42) is designed as a support ring (42). 6. Device according to claim 5, characterized in that the support ring (42) is substantially circular. 7. Device according to one of claims 3-6, characterized ,. that the support frame (42) is formed from a round bar material. 8. Device according to one of claims 5-7, characterized in that the stilts (44) with an angular distance (D) of approximately 120 ° to the support ring (42). 9. Device according to one of claims 3-8, characterized in that the stilts (44) are designed as pairs of stilts (46) which, starting from the support frame (42), diverge in the direction of the oven bottom (28). 17 AT 002 553 Ul 10. The device according to claim 9, characterized in that the connecting lines of the lower stilt ends of a pair of stilts (46) are substantially tangential to the ring course of the support ring (42). 11. Device according to one of claims 5-10, characterized in that the stilts (44) against an imaginary, the support ring (42) following the cylindrical surface (50) are exposed to the outside, so that the distance between the stilts (44) relative to the imaginary cylinder surface (50) increases with increasing height distance from the support ring (42). 12. Device according to one of claims 5-11, characterized in that the stilts (44) are attached to a radially outer peripheral surface of the support ring (42). 13. Device according to one of claims 9-12, characterized in that the pairs of stilts (46) span isosceles, preferably approximately equilateral triangles. 14. Device according to one of claims 9-13, characterized in that the stilts (44) of a pair of stilts (46) in the area of the connection point with the support ring (42) in one piece and connected together with the support ring (42), in particular welded . 15. Device according to one of claims 3-14, characterized in 18 AT 002 553 Ul that the support frame (42) and / and the stilts (44) are made of round wire material, preferably with a diameter of about 4 mm - about 8 mm. 16. Device according to one of claims 3-15, characterized in that the support frame (42) and / and the stilts (44) are made of steel, for example made of stainless steel or of chromed steel after shaping and preferably have high surface smoothness. 17. Device according to one of claims 1-16, characterized in that the baked goods carrier (26) is formed by a bar grate (26). 18. Device according to claim 17, characterized in that the bar grate (26) from a grate frame (54) and mutually parallel, on the grate frame (54) attached at both ends, in particular welded grate bars (56) is formed. 19. The device according to claim 18, characterized in that the grate frame (54) is formed from an upright band material (58) or from round rod material. 20. Device according to claim 18 or 19, characterized in that the grate frame (54) protrudes upwards relative to the support defined by the grate bars (56). 21. Device according to one of claims 17-20, characterized in 19 AT 002 553 Ul that the grate frame (54) and / or the grate bars (56) of the bar grate (26) made of steel, e.g. Stainless steel or chromed steel after processing, high surface smoothness are formed. 22. Device according to one of claims 17-21, characterized in that the diameter of the grate bars (56) is approximately 2.5 mm - approximately 4 mm, preferably approximately 3 mm. 23. Device according to one of claims 17-22, characterized in that the center distance of the grate bars (56) is approximately 7 mm - approximately 12 mm. 24. Device according to one of claims 1-23, characterized in that the baked goods carrier (26) has a rectangular, round or oval outline. 25. Device according to one of claims 1-24, characterized in that the baked goods border (32) is formed by a cylindrical, in particular circular cylindrical, or by a prismatic, in particular rectangular, sheet metal ring (32). 26. Device according to one of claims 1-25, characterized in that the baked goods border (32) is adjustable to different dimensions. 27. Device according to claim 26, characterized in that when the baked goods border (32) is set to maximum dimensions, the baked goods border (32) just 20 AT 002 553 Ul still has space within a grate frame (54) projecting upwards relative to the support (56) . 28. Device according to one of claims 25-27, characterized in that the sheet metal ring (32) has at least one overlapping and extendable ring closure. 29. Support foot, in particular for a device according to one of claims 1-28, with the features of claim 1 specific for the support foot (24) and, if appropriate, further features specific to one of claims 2-28 for the support foot (24). 30. bakery product carrier, in particular for a device according to one of claims 1-28, with the features of claim 1 specific for the bakery product carrier (26) and optionally further features for one of the claims 2-28 for the bakery product carrier (26). 31. Bakery product carrier according to claim 30, characterized in that it is designed with a handle center (62) for easier detection. 32. Baked goods edging, in particular for a device according to one of claims 1-28, with the features of claim 1 specific for the baked goods edging (32) and possibly further features specific for the baked goods edging (32) from one of claims 2-28. 33. Packing or storage set of device parts of the device according to one of claims 1-32, wherein the support foot (24), if desired a plurality of stacked support feet (24), with its support side in operation close to the baked goods carrier (26) on the baked goods carrier ( 26), or one of a plurality of baked goods carriers (26) stacked one inside the other, preferably in the height region of a grate frame (54) of the baked goods carrier (26), and wherein at least one baked goods border (32) either within the Support foot (24) is included or encloses the support foot (24). 34. Packing or storage set according to claim 33, characterized in that the set (64) is accommodated in a packaging box (66), the outline of which approximately corresponds to the outline of the baked goods carrier (26) and the height of which approximately corresponds to the height of the supporting foot ( 24) or the height of a baked goods border (32), depending on which height is the larger. 35. Packing or storage set according to claim 33 or 34, characterized in that it comprises at least one baking sheet (30) - in the case of a larger supply of baking sheets (30) - in roll or stack form. 22