AU2010100914B4

AU2010100914B4 - Hollow Hot Dog Baking Tray

Info

Publication number: AU2010100914B4
Application number: AU2010100914A
Authority: AU
Inventors: Alan Serebro
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-08-20
Filing date: 2010-08-20
Publication date: 2010-12-23
Anticipated expiration: 2018-08-20
Also published as: AU2010100914A4

Description

1 Australia - Patents Act 1990 5 COMPLETE SPECIFICATION INNOVATION PATENT BAKING TRAY 10 Field of the invention The invention relates to a bread roll baking tray to produce a hot dog roll or the like, during the baking process with a feature of an indentation along its length that is suitable to be used to hold a hot dog sausage and condiments firmly, for assisting in 15 reducing spillage of the contents. Background to the invention The assembly of a conventional hot dog is often an untidy task. One must slice open 20 the roll or bun widely to allow for the accommodation of sausage and condiments such as chopped onion, relish, mustard and ketchup. The roll's open edge allows the contents to easily spill out onto hands and clothing. The assembly of the hot dog sandwich may be facilitated if the meat and condiments had an indentation to hold or grip the contents. The present invention provides a means for overcoming or 25 ameliorating this problem, or for providing a useful alternative to the prior art. Summary of the invention According to a first aspect of the invention there is provided a baking tray system 30 including: a first baking tray component having an elongate first channel for receiving a quantity of dough, the first channel being curved in transverse cross-section and including an elongate ridge extending along the channel for forming an indentation in the dough, the first channel being substantially uninterrupted along its length; and 35 a second baking tray component including an elongate second channel, the second channel being curved in transverse cross-section and being substantially uninterrupted along its length and the second tray component being adapted to be 2 superposed over, and attached to, the first tray component such that the second channel is aligned with the first channel whereby the first and second channels together with the ridge are adapted to define a mould for forming the shape of a bread product when baked in the mould from a said quantity of dough. 5 In a preferred embodiment, the first channel but for the ridge, and the second channel, are each substantially semi-circular in transverse cross section. Preferably, the ridge has a base and a longitudinal apex spaced from the base, and a 10 pair of longitudinal walls extending so as to diverge from each other from the apex to the base. In a preferred embodiment, the baking tray system includes a plurality of each of said first channels and second channels. 15 According to a second aspect of the invention there is provided a method of baking a bread product using a baking tray system according to claim 1 or preferred embodiments thereof, the method including: placing a quantity of dough in the channel of one of the first and second 20 baking tray components; superposing the other baking tray component on said one baking tray component so that the first and second channels and said ridge together define a said mould; and baking the dough thereby causing it to rise to the channel of said other baking 25 tray component. Brief Description of the Drawings Preferred embodiments of the invention will now be described by way of example 30 only, with reference to the accompanying drawings in which: Figure 1 is a perspective view, shown from one end, of an upper baking tray according to an embodiment of the invention; 3 Figure 2 is a perspective view, shown from one end, of lower baking tray according to the embodiment of Figure 1; Figure 3 is a perspective view, shown from one end, of the tray of Figure 1 mounted 5 on the tray of Figure 2 to form a baking tray assembly; and Figure 4 is a perspective view, shown from above, of the tray assembly of Figure 3. Detailed description of preferred embodiments 10 According to the preferred embodiment, the present invention provides a baking tray assembly 10 which is constructed of silicone coated metal of sufficient thickness to retain its integrity during commercial baking. 15 The assembly 10 includes two metal trays affixed together. The two metal trays are shown in Fig. 1 and Fig. 2. Fig. 1 shows a top tray 12 which includes parallel channels 14. The channels 14 are semi-circular in transverse cross-section (i.e. cross-section viewed lengthwise) and are uninterrupted along their length (i.e. have no open holes or slots therein). 20 Fig 2 shows a bottom tray 16 which includes channels 18 which are a mirror image of those of the top tray 12, except that they are also provided with metal ridges 20 extending along the bottom of the channels 18. As shown in Figure 2, each ridge 20 has side wall portions 22 which are joined to each other by a rounded upper wall 25 portion 24 which constitutes an apex of the ridge. Each wall portion 22 has a base portion 23, these together constituting a base of the respective ridge. The wall portions 22 of each ridge 20 diverge from each other in a direction away from the upper wall portion 24, to the respective base portions 23. 30 The tray assembly 10 may be used in a baking process which involves placing raw hot dog roll dough (not shown) into the channels 18, over the ridges 20 shown in Fig. 2 and then affixing the top tray 12 shown in Fig. 1 to the tray 16 to create the assembly 10 shown in Figs. 3 and 4.

4 During the baking of rolls (not shown), as the dough rises upward from the bottom tray 16 of Fig. 2 towards the top tray 12 of Fig. 1, the ridges 20 create indentations in the rolls. The size of the ridges 20, and hence the size of the indentations, can be adapted to fit various thicknesses and sizes of hotdog sausages or other sandwich 5 fillings. The indentation created in each roll is longitudinal and is characterized as a groove in the middle of the roll. The baking tray assembly 10, and in particular the channels 14 of the upper tray 12, are adapted, during the baking process, to restrict rising of the bread dough of the rolls 10 being baked, while the ridges 20 form the indentations along the length of the rolls. It will be appreciated that each indentation (or groove or recess) may be suitable to hold a sausage, hotdog, frankfurter or wiener or sliced meat product. 15 Fig. 4 shows the top and bottom trays 12, 16 of Fig. 1 and Fig. 2, respectively, clamped together by clamping means 26 illustrated as a butterfly nut.

Claims

1. A baking tray system including: a first baking tray component having an elongate first channel for receiving a 5 quantity of dough, the first channel being curved in transverse cross-section and including an elongate ridge extending along the channel for forming an indentation in the dough, the first channel being substantially uninterrupted along its length; and a second baking tray component including an elongate second channel, the second channel being curved in transverse cross-section and being substantially 10 uninterrupted along its length and the second tray component being adapted to be superposed over, and attached to, the first tray component such that the second channel is aligned with the first channel whereby the first and second channels together with the ridge are adapted to define a mould for forming the shape of a bread product when baked in the mould from a said quantity of dough. 15

2. A baking tray system according to claim 1 wherein the first channel but for the ridge, and the second channel, are each substantially semi-circular in transverse cross section. 20

3. A baking tray system according to claim 1 or claim 2 wherein the ridge has a base and a longitudinal apex spaced from the base, and a pair of longitudinal walls extending so as to diverge from each other from the apex to the base.

4. A baking tray system according to any one of the preceding claims, including 25 a plurality of each of said first channels and second channels.

5. A method of baking a bread product using a baking tray system according to any one of claims 1 to 4, the method including: placing a quantity of dough in the channel of one of the first and second 30 baking tray components; superposing the other baking tray component on said one baking tray component so that the first and second channels and said ridge together define a said mould; and 6 baking the dough thereby causing it to rise to the channel of said other baking tray component.