BG1024U1 - Culinary vessel - Google Patents

Abstract

The culinary vessel has a simple, compact and reliable structure allowing the simultaneous as well as independent culinary treatment of different food components. It finds application in fast food establishments. The culinary vessel is shaped as a round baking dish (1) with its central portion cut in the form of a circle, in the center of which there is fixed an inner part representing a piece of a sphere (2) located under the shaped plane annular portion (3) of the round dish with its open part turned upwards.

Description

Technical field

The utility model refers to a culinary container that allows the simultaneous and independent culinary processing of food components of different types, applicable in fast food establishments.

BACKGROUND OF THE INVENTION

Frying and cooking vessels are known, the construction of which provides a horizontal bottom implementation in which the culinary process is carried out by directly heating the entire surface of the bottom (JP 2005334583; GB 2418345; GB 2262702), which in turn does not allow for different type of culinary processing of different types of food, simultaneously in the same container.

Baking and cooking vessels of hemispherical or conical shape (CN 2737279), which are used mainly in Chinese cuisine, are also known. This type of cookware requires extra effort on the part of the chef to apply reciprocating and rotary movements to heat their full surface, since if left alone on the hot surface of a heater, only a specific point of them is most heated. They are also unstable, requiring the mixing of different types of food if they are to be processed simultaneously.

Enhancements in the form of rings are provided to provide stability and, at the same time, to facilitate movement in order to heat the full surface of the vessel according to EP 0617586. However, this type of dishes again does not allow the simultaneous culinary treatment of different types of food.

The technical solution according to GB 2262702 provides for the separation of ready-made food from the total surface of the vessel where the rest of the food is still processed. It has the form of a flat bottom pan and the separation of the cooking and temporary storage portions of the finished food is done through a ring with perforations for the free passage of fat and / or sauces from one section to the other. In this case, however, again the same temperature at which the flat bottom of the vessel is heated does not provide the necessary difference in the temperature for the culinary processing of different types of food.

The technical nature of the utility model

The task of the utility model is to create a culinary vessel with a simple, compact and reliable construction, allowing simultaneous and independent culinary processing of food components of different types.

According to the utility model, the cookware is shaped like a circular tray comprising two concentrically arranged cooking portions. The two concentrically arranged cooking portions are formed by the fact that the central part of the circular tray is cut into a circle, where a fixed and centered inner part is formed, representing a section of a sphere located below the formed planar annular portion of the circular tray and inverted with the open part up.

The radius of the sphere, the section of which is a fixed and centered inner part, ranges from 200 to 750 mm, the radius of the circle described by this spherical section is from 60 to 300 mm, and the height of the spherical section from the center of the circle to the support surface , where the container is located, ranges from 4 to 100 mm. On the other hand, the planar annular portion of the cookware, shaped like a round pan, has a radius of 120 to 850 mm.

The material of which the culinary vessel is made is selected from the group consisting of aluminum, duralumin, chromium-nickel, iron, copper or their alloys from 0.5 to 55 mm thick, the thickness of the material from which the spherical section is made increases from 0.5 to 55 mm from the center to the periphery.

Using the cookware according to the utility model, food products can be prepared on the basis of food components of meat and / or non-meat origin, pre-crushed to the desired degree, vegetable and / or animal fat, water and

1024 W spices processed in different departments of the culinary vessel. The food products processed in the cookware, according to the utility model, are applied to pita bread, combined as desired with salads and spices at the request of the client, rolled up on a tight roll and ready to eat.

Explanation of the annexed figures

Figure 1 is a general view of a culinary vessel;

Figure 2 is a top plan view of the culinary vessel;

Figure 3 is a cross-sectional view of the culinary vessel.

An example of a utility model

The cookbook according to the utility model is illustrated by the following exemplary embodiment, without limitation.

Example 1.

In one embodiment, the culinary vessel is a circular tray 1 with a radius of 307 mm, in the central part of which is cut a circle of radius 115 mm. In the place of the cut circle, fixed and centered, a section of sphere 277 mm is fixed, with the section of the sphere located below the formed plane annular portion 3 of the circular tray 1 and facing upwards with its open part. The height of the spherical section from the center of the circle to the support surface where the cookware is located is 25 mm.

In this embodiment, the planar annular portion 3 of the circular tray 1 as well as the spherical section 2 is made of duralumin 30 mm thick. In particular, in all embodiments, the thickness of the material of which the spherical section is made increases from 0.5 to 55 mm from the center to the periphery.

Using the utility model

The cookware according to the utility model is used to obtain specific products by simultaneous and independent culinary processing of food components of different types. This is possible by placing the container on a unit including a gas burner and throttle control. The vessel is fixed to its flat annular part by means of holders on the installation so that the gas burner is located just below the center of the spherical section and then the products are prepared.

The pre-cut pieces of desired size, minced or minced meat of different origin (beef, pork, sheep, lamb, chicken, turkey, fish or combinations thereof, etc.) are placed in a spherical-shaped section of the cookware and fry or stew with appropriate spices. At the same time, vegetables of different types are pre-cut or ground in different ways on the flat part of the pan. The culinary processing of the products takes place at the same time and at the same time - separately. the pan is heated differently in its various parts: the spherical section is heated directly to a frying temperature of 90 to 300 ° C, while the flat annular portion of the pan remains much cooler. The latter allows varying degrees of processing of raw materials - from gentle warming to full baking.

The different sections of the cookware can also be used in the opposite way, for example, pre-treated vegetables if desired, placed in a spherical part and subjected to high-temperature processing, and meat, fish, semi-finished products to be processed in the flat part. and others.

This way of processing the food components comes before the eyes of the consumers and with their participation, the seasoned spices can be of their choice, which achieves the speed and attractiveness of the culinary process.

The cooked foods are then combined, again in the presence of the consumers, on a Lavash bread made from fine thin dough based solely on water and flour (possibly including fat and spices) on a metal ball.

The culinary container and the technology used guarantee the production of specific foodstuffs with unique flavors and high biological value - simultaneous and independent temperature treatment of the food components limits the oxidizer

1024 W-reduction processes, which makes the product extremely healthy; the quality of all essential nutrients is stored in the resulting product: proteins, carbohydrates, fats, vitamins, macronutrients and trace elements, etc., guaranteeing good nutrition.

Claims (5)

Claims Culinary vessel comprising two concentrically arranged cooking portions, characterized in that it is shaped as a circular tray (1), the central part of which is cut in a circular shape, where a fixed and centered inner portion constituting the cut is fixed. from a sphere (2), located below the formed plane annular portion (3) of the circular tray (1) and facing upwards with its open portion. Culinary dish according to claim 1, characterized in that the radius of the sphere is from 200 to 750 mm, the section of the sphere is from 4 to 100 mm high, and the radius of the circle described by that spherical section is from 60 to 300 mm. Culinary dish according to claim 1, characterized in that the circular tray (1) has a radius of 120 to 850 mm. Culinary dish according to claims 1 to 3, characterized in that the material of which the dish is made is selected from the group consisting of aluminum, duralumin, chromium, iron, copper or their alloys, from 0.5 to 55 mm. Culinary dish according to claims 1 to 4, characterized in that the thickness of the material of which the spherical section is made increases from 0.5 to 55 mm from the center to the periphery. Attachment: 3 figures Literature 1. JP 2005334583. 2. GB 2418345, GB 2262702 and GB 2262702. 3. CN 2737279. 4. EP 0617586. 1024 W FIG. 1 1024 W FIG. 5