CA1263033A - Cookery implement - Google Patents
Cookery implementInfo
- Publication number
- CA1263033A CA1263033A CA000516346A CA516346A CA1263033A CA 1263033 A CA1263033 A CA 1263033A CA 000516346 A CA000516346 A CA 000516346A CA 516346 A CA516346 A CA 516346A CA 1263033 A CA1263033 A CA 1263033A
- Authority
- CA
- Canada
- Prior art keywords
- blade
- handle
- prongs
- side edge
- cookery
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Abstract
ABSTRACT
A cookery implement having a handle and a spatula blade for contacting food being prepared. A plurality of puncturing prongs are provided at the side edge of the spatula blade near to the end edge remote from the handle, the tips of the puncturing prongs being directed sideways so that food can be punctured or pierced by movement of the blade in a direction generally transverse to the line from the handle to the food contacting end of the blade.
A cookery implement having a handle and a spatula blade for contacting food being prepared. A plurality of puncturing prongs are provided at the side edge of the spatula blade near to the end edge remote from the handle, the tips of the puncturing prongs being directed sideways so that food can be punctured or pierced by movement of the blade in a direction generally transverse to the line from the handle to the food contacting end of the blade.
Description
~3~33
2 661~7-90 This inventlon relates to cookery imple~ents and particularly although not exclusively ~o cooker~ implements suitable for use in cooking food in a frying pan or on a hot plate ~ueh as a barbecue hotplate.
The eooking of sausa~es on a hotplate or otherwise, sueh as when barbecuing sausages, requires the skins of the sausages to be pierced. This enables the juices, fats and gases to eseape without spllttlng of the sausage s~ins. This plerclng of the sausage sklns has been achieved usually by stabbing of the sausages with a table fo~k or the like. In this operation, the user's hand may be moved to a positlon generally directly over the sausages for carrylng out a downward stabbing movement and this ean result in the user's hand being burnt or spattered wlth hot fat or the like. Alternatively, if the user attempts to pierce the sausage skins by a stabbing motion ~rom the side to avoid placing the hand directly above the cooking area, the sauæages will~move or can be dislodged ~rom their desired position It is an object of the present inventlon to provide a cookery lmplement that can be used in a way ~hat overcomes ~he above described disadvantages.
~ Accordiny to the present invention there is provided a cookery implement comprising a handle having a predetermined width, a ~ubstantially flat blade lying in a predetermlned plane and having a iirst end and a second end def~ning a longitudinal ~g axis for said blade, said blade includ~n~ first and second side edges extending substantially along said longitudinal axis, a connecting portion for connecting sald handle to said ~irst end o~
said blade r said connecting portion extendin~ angularly upwards ,;" ~
~3q~33
The eooking of sausa~es on a hotplate or otherwise, sueh as when barbecuing sausages, requires the skins of the sausages to be pierced. This enables the juices, fats and gases to eseape without spllttlng of the sausage s~ins. This plerclng of the sausage sklns has been achieved usually by stabbing of the sausages with a table fo~k or the like. In this operation, the user's hand may be moved to a positlon generally directly over the sausages for carrylng out a downward stabbing movement and this ean result in the user's hand being burnt or spattered wlth hot fat or the like. Alternatively, if the user attempts to pierce the sausage skins by a stabbing motion ~rom the side to avoid placing the hand directly above the cooking area, the sauæages will~move or can be dislodged ~rom their desired position It is an object of the present inventlon to provide a cookery lmplement that can be used in a way ~hat overcomes ~he above described disadvantages.
~ Accordiny to the present invention there is provided a cookery implement comprising a handle having a predetermined width, a ~ubstantially flat blade lying in a predetermlned plane and having a iirst end and a second end def~ning a longitudinal ~g axis for said blade, said blade includ~n~ first and second side edges extending substantially along said longitudinal axis, a connecting portion for connecting sald handle to said ~irst end o~
said blade r said connecting portion extendin~ angularly upwards ,;" ~
~3q~33
3 66147-90 and away from said first end o~ said blade out of said pradetermined pl~n~ so ~hat sald handle is off~e~ from saicl blade, said blade extending from said connecking portion substantially along said longitudinal axis and having a width tran~verse to said longitudinal axis which i6 Bu~stantially greater than said predet~rmined width of sald handle, a first cutting ed~e formed along 6aid f1rst side edge of said blade, a second cutting edge formed along said second end of saicl blader and a plurality of spaced prongs provided at said second side edge of said blade, said plurality of spaced prongs being located in spaced relationshlp from said first and second ends o~ ~aid blade so that at least a portion o~ æaid second siAe edge extends on both sides of said plurality o~ spaced prongs, each of said plurality of prongs extending generally transversely to said second side edge and being generally contained within the prede$ermined plane of said blade and having a narrow tip at its extremity which cloe~ not project substantially beyond said second side edge of said blade.
Thls arrangement o~ features will enable sausages or other food to -be pierced, aerated or punctured hy the puncturing means but without the u~er's hand needing ~o be placed directly above the food heing cooked or without the risk of disloclging and moving the ~food across the foGd preparation area, whether that area be a hotplate, grill, frying pan or the like.
A preferred e~bodi~ent according to ~he present inventlon will be part1cularly desaribed with reerence to the accompanying drawings, however it is ~o be appreciated tha~ the partlcularity o~ the accompanying drawings cloes not limit the scope of the present invention. In the drawings~
~6;3~3~
3a 66147-90 Figure 1 ls a top plan view of a cookery implemen~
according to a preferred embodiment of the present inventionV and Figure 2 is a slde elevatlonal view of tha cookery implement of Figure 1.
The cookery implement in the drawings includes a handle 10 for being grasped by the user of the implement. A food contac~
portion 11 is connected to the handle 10 and is for conta~ting food being cooked. The food contact portion 11 ha~ a ~ood con~act end 12 remo~e from ~he handle 10 and a plurality o~ puncturing means 13 near the food contact end 12. The puncturing means 13 have pointed tips 14 direted transverse to the general line from the handle 10 to the food contact end 12 so a~ to enable puncturing or pierciny of ~ood on a food preparation surface hy :~ movement of the food contact end into contact with the food, the movement being in a direction generally transverse to the line from the handle 10 to the food contact end 12.
The handle lO of the impleme~t may be of any convenient construction and material. The handle shown is of generally conventional form and for that purpose can be made of a ::
~:
~, heat in~ulating material and it is generally elongated in the direction from the ~andle lQ tv the food contact end 12.
A hole 15 through the outer end of the ~andle 10 is provided for the implement to ~e hung fxom fsr storage purposes.
The food contact portion 11 of the implement in the illustrated emhodment is in the general form of a spatula blade 16 made for example o~ relatively stiff ~ut resilient sheet metal. That ist the food contact portion 11 is in the general 150rm of a flat plate so that thé plate can be slid under the food ~eing prepared, such as on a hotplate, enab}ing the food tD be manipulated such as being turned over or readily removed from the food preparation area after cooking.
The spatula ~lade 16 is shown as generally rectangular in configur~tion and have opposite side edges 17,18 extending generally parallel to the line from the ~andle 10 to the food contact end 12, and an end edge lq defining the food contact end 12. Side ed~e 18 and the end edge 19 are be~elled to facilitate insertion of the spatula blade 16 beneath food being prepared and also to enable selective slicing or cutting of portion~ of food being coo~ed, such as cuttin~ of sinewy or gristle portions of meat which can cause the meat to curl upwardly and lift from the hotplate.
The spatula blade 16 may ~e connected to the handle lO in any convenient manner. In the illustrated example thexe is proYided a connecting portion 20 located between the handle lQ and the spatula blade 16 in the form of an ~xtensio~ of the ~lat spatula blade 16. Alternatively the connecting portion 20 may be in the form of a shank of'a rod-like foxm (not illustratedl. The connecting portion 2Q is angled to the spatula blade 16 and to the handle 10 to enable the~blade 15 to he placed flat against the cooking ~urface without the user's hand contacting the surface. That is, with tha spatula ~lade 16 ~lat again~t a horizont~l surface (see Pigure 2~, the connecting portio~ 20 extends upwardly and rearwardly from the rear edge 21 of the spatula blade 16 t the implemsnt handle L0 extendin~ xearwardly from the connectins portion upper end 22 generally alon~ a line at a shallo~er angle to the hDrizontal than the general line of the connectin~ porti~n 2Q~ I~ thi~ way the handle 10 can be ~ra~ped ill one hand ~ ~ user and the spatula ~lade 16 can ~6;3~3 ~e laid flat ~ainst ~ horizontal surface without ~he user's knuckles contact~ng the surface.
The plurality o~ puncturing means 13 comprise a plurality of prongs 23 at or near the ~ood contact end 12.
In the illustrated case where the ood contact portion 11 is a flat spatula hlade 16, the prongs 23 are also falt and lie in the general plane of the spatula ~lade :L6. Con~eniently the food puncturing prongs 23 are forme~ from the flat plate of the spatula blade 16 at side edge 17 of the spatula ~lade 16 and preferably at or, as shown, near the end edge I9 of the spatula blade 16. That îs, the prongs 23 ars located at or near the end of the side edge 17 of the spatula blade fuxthest from the implement ~andle 10. Locating tha prongs 23 a short distance ~rom the end edgP 1~. leaves a short portion 24 of the side ed~e L7 at the front to protect the prong tip nearest the ~ront edge 1~ from damage. ~l~he prongs 23 as mentioned previously are generally flat along their length, the outermost extremities de~ining the pointed tips 14 for piercing or puncturing the food. The spacing between adjacent prongs 23 prefera~ly ena~les ready cleaning of ~ood particles that may adhere to the spatula ~lade 16 between the punctur~ng prongs 23.
It will ~e seen that the cookery implement according to the preferred em~odiment of the present invention as descri~ed herein and as illustrated can be used quite conventionally as a spatula or food lifter and scraper for hotplates. However the provision of puncturing prongs,23 at t~e front side ed~e of the ~lade 16 ena~les the implemQnt to be turned through ~.Q so that the plane of the spatula blade 16 is generally vertical and food such as sausages on a ~arbecue hotplate to ~e pierced or punctured by means of the pointed tips 23. During t~is operation the user need not locat~ the hand holdin~ the handl~ 10 over the cooking area, n~r will the sausa~es ~e disIodged and moved horizo~tally across the cooking surface.
It will be appreciated that modifications to the in~ention can ~e readily made without departing fxom the 5cope of the invent?ve concept. F~r example, the plurality of puncturing means may be pxovided on a ~ood contact portion in the gen~ral form o~ a ~ork. In this way the ork prongs ,,~
-6~ 3~
would A5 in conventional ~ork~ extend ~enerally along the line from the handle to the food contact end, while the puncturing prongs would e~tending transverse to that line~
:
, ~ : .
~: :
i`
~ "
Thls arrangement o~ features will enable sausages or other food to -be pierced, aerated or punctured hy the puncturing means but without the u~er's hand needing ~o be placed directly above the food heing cooked or without the risk of disloclging and moving the ~food across the foGd preparation area, whether that area be a hotplate, grill, frying pan or the like.
A preferred e~bodi~ent according to ~he present inventlon will be part1cularly desaribed with reerence to the accompanying drawings, however it is ~o be appreciated tha~ the partlcularity o~ the accompanying drawings cloes not limit the scope of the present invention. In the drawings~
~6;3~3~
3a 66147-90 Figure 1 ls a top plan view of a cookery implemen~
according to a preferred embodiment of the present inventionV and Figure 2 is a slde elevatlonal view of tha cookery implement of Figure 1.
The cookery implement in the drawings includes a handle 10 for being grasped by the user of the implement. A food contac~
portion 11 is connected to the handle 10 and is for conta~ting food being cooked. The food contact portion 11 ha~ a ~ood con~act end 12 remo~e from ~he handle 10 and a plurality o~ puncturing means 13 near the food contact end 12. The puncturing means 13 have pointed tips 14 direted transverse to the general line from the handle 10 to the food contact end 12 so a~ to enable puncturing or pierciny of ~ood on a food preparation surface hy :~ movement of the food contact end into contact with the food, the movement being in a direction generally transverse to the line from the handle 10 to the food contact end 12.
The handle lO of the impleme~t may be of any convenient construction and material. The handle shown is of generally conventional form and for that purpose can be made of a ::
~:
~, heat in~ulating material and it is generally elongated in the direction from the ~andle lQ tv the food contact end 12.
A hole 15 through the outer end of the ~andle 10 is provided for the implement to ~e hung fxom fsr storage purposes.
The food contact portion 11 of the implement in the illustrated emhodment is in the general form of a spatula blade 16 made for example o~ relatively stiff ~ut resilient sheet metal. That ist the food contact portion 11 is in the general 150rm of a flat plate so that thé plate can be slid under the food ~eing prepared, such as on a hotplate, enab}ing the food tD be manipulated such as being turned over or readily removed from the food preparation area after cooking.
The spatula ~lade 16 is shown as generally rectangular in configur~tion and have opposite side edges 17,18 extending generally parallel to the line from the ~andle 10 to the food contact end 12, and an end edge lq defining the food contact end 12. Side ed~e 18 and the end edge 19 are be~elled to facilitate insertion of the spatula blade 16 beneath food being prepared and also to enable selective slicing or cutting of portion~ of food being coo~ed, such as cuttin~ of sinewy or gristle portions of meat which can cause the meat to curl upwardly and lift from the hotplate.
The spatula blade 16 may ~e connected to the handle lO in any convenient manner. In the illustrated example thexe is proYided a connecting portion 20 located between the handle lQ and the spatula blade 16 in the form of an ~xtensio~ of the ~lat spatula blade 16. Alternatively the connecting portion 20 may be in the form of a shank of'a rod-like foxm (not illustratedl. The connecting portion 2Q is angled to the spatula blade 16 and to the handle 10 to enable the~blade 15 to he placed flat against the cooking ~urface without the user's hand contacting the surface. That is, with tha spatula ~lade 16 ~lat again~t a horizont~l surface (see Pigure 2~, the connecting portio~ 20 extends upwardly and rearwardly from the rear edge 21 of the spatula blade 16 t the implemsnt handle L0 extendin~ xearwardly from the connectins portion upper end 22 generally alon~ a line at a shallo~er angle to the hDrizontal than the general line of the connectin~ porti~n 2Q~ I~ thi~ way the handle 10 can be ~ra~ped ill one hand ~ ~ user and the spatula ~lade 16 can ~6;3~3 ~e laid flat ~ainst ~ horizontal surface without ~he user's knuckles contact~ng the surface.
The plurality o~ puncturing means 13 comprise a plurality of prongs 23 at or near the ~ood contact end 12.
In the illustrated case where the ood contact portion 11 is a flat spatula hlade 16, the prongs 23 are also falt and lie in the general plane of the spatula ~lade :L6. Con~eniently the food puncturing prongs 23 are forme~ from the flat plate of the spatula blade 16 at side edge 17 of the spatula ~lade 16 and preferably at or, as shown, near the end edge I9 of the spatula blade 16. That îs, the prongs 23 ars located at or near the end of the side edge 17 of the spatula blade fuxthest from the implement ~andle 10. Locating tha prongs 23 a short distance ~rom the end edgP 1~. leaves a short portion 24 of the side ed~e L7 at the front to protect the prong tip nearest the ~ront edge 1~ from damage. ~l~he prongs 23 as mentioned previously are generally flat along their length, the outermost extremities de~ining the pointed tips 14 for piercing or puncturing the food. The spacing between adjacent prongs 23 prefera~ly ena~les ready cleaning of ~ood particles that may adhere to the spatula ~lade 16 between the punctur~ng prongs 23.
It will ~e seen that the cookery implement according to the preferred em~odiment of the present invention as descri~ed herein and as illustrated can be used quite conventionally as a spatula or food lifter and scraper for hotplates. However the provision of puncturing prongs,23 at t~e front side ed~e of the ~lade 16 ena~les the implemQnt to be turned through ~.Q so that the plane of the spatula blade 16 is generally vertical and food such as sausages on a ~arbecue hotplate to ~e pierced or punctured by means of the pointed tips 23. During t~is operation the user need not locat~ the hand holdin~ the handl~ 10 over the cooking area, n~r will the sausa~es ~e disIodged and moved horizo~tally across the cooking surface.
It will be appreciated that modifications to the in~ention can ~e readily made without departing fxom the 5cope of the invent?ve concept. F~r example, the plurality of puncturing means may be pxovided on a ~ood contact portion in the gen~ral form o~ a ~ork. In this way the ork prongs ,,~
-6~ 3~
would A5 in conventional ~ork~ extend ~enerally along the line from the handle to the food contact end, while the puncturing prongs would e~tending transverse to that line~
:
, ~ : .
~: :
i`
~ "
Claims (3)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A cookery implement comprising a handle having a predetermined width, a substantially flat blade lying in a predetermined plane and having a first end and a second end defining a longitudinal axis for said blade, said blade including first and second side edges extending substantially along said longitudinal axis, a connecting portion for connecting said handle to said first end of said blade, said connecting portion extending angularly upwards and away from said first end of said blade out of said predetermined plane so that said handle is offset from said blade, said blade extending from said connecting portion substantially along said longitudinal axis and having a width transverse to said longitudinal axis which is substantially greater than said predetermined width of said handle, a first cutting edge formed along said first side edge of said blade, a second cutting edge formed along said second end of said blade, and a plurality of spaced prongs provided at said second side edge of said blade, said plurality of spaced prongs being located in spaced relationship from said first and second ends of said blade so that at least a portion of said second side edge extends on both sides of said plurality of spaced prongs, each of said plurality of prongs extending generally transversely to said second side edge and being generally contained within the predetermined plane of said blade and having a narrow tip at its extremely which does not project substantially beyond said second side edge of said blade.
2. The cookery implement of claim 1 wherein said plurality of spaced prongs is located adjacent to said second end of said blade.
3. The cookery implement of claim 1 wherein said connecting portion is formed integrally with said blade, and wherein said handle is offset from said blade by a distance which enables a hand to be passed between said handle and a surface extending from said predetermined plane of said blade.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AUPH2062 | 1985-08-21 | ||
| AUPH206285 | 1985-08-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1263033A true CA1263033A (en) | 1989-11-21 |
Family
ID=3771233
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000516346A Expired CA1263033A (en) | 1985-08-21 | 1986-08-20 | Cookery implement |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1263033A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2521473A1 (en) * | 2010-01-08 | 2012-11-14 | McPherson's Limited | Cooking utensil |
-
1986
- 1986-08-20 CA CA000516346A patent/CA1263033A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2521473A1 (en) * | 2010-01-08 | 2012-11-14 | McPherson's Limited | Cooking utensil |
| EP2521473A4 (en) * | 2010-01-08 | 2013-06-12 | Mcphersons Ltd | Cooking utensil |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |