CA2202841A1 - Plate for pizzas and suchlike food products - Google Patents
Plate for pizzas and suchlike food productsInfo
- Publication number
- CA2202841A1 CA2202841A1 CA 2202841 CA2202841A CA2202841A1 CA 2202841 A1 CA2202841 A1 CA 2202841A1 CA 2202841 CA2202841 CA 2202841 CA 2202841 A CA2202841 A CA 2202841A CA 2202841 A1 CA2202841 A1 CA 2202841A1
- Authority
- CA
- Canada
- Prior art keywords
- plate
- plate according
- holes
- pizzas
- suchlike
- 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.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G19/00—Table service
- A47G19/02—Plates, dishes or the like
Abstract
The invention relates to a plate for use in the serving and consumption of pizzas and suchlike preparations incorporating a cooked dough base, which comprises a plurality of holes and a plurality of feet suitable for permitting a free circulation of air between the underside of the plate and a support on which it is placed.
Description
"PLATE FOR PIZZAS AND SUCHLIKE FOOD PRODUCTS"
Field of the invention This invention relates to a type of plate for pizzas and suchlike food products, for use in serving and at the table in restaurants and in the home.
Technological background and state of the art Following the traditional recipe, pizzas are prepared by spreading a thin round cake of dough with a layer of tomato-based sauce, followed by a topping which may include vegetables, ham, olives or any other food product judged appropriate, and a layer of cheese, usually mozzarella.
The pizza is then placed in an oven which is maintained at a high temperature, and after cooking for a sufficient length of time the pizza is removed and placed on a plate, on which it is served to the consumer as soon as possible.
The plates used for this purpose are generally ordinary plates, flat or concave, circular, and usually made of china or ceramic, with a diameter of between 25 and 45 cm and having a slight rim.
They can if required be heated before use.
On leaving the oven the dough will have been baked to the point where it gives the pizza stiffness and makes it crunchy to the bite.
The serving up of pizzas on the ordinary type of plate described above has the drawback that the moisture contained in the dough and topping condenses more or less rapidly on contact with the plate, the result of which is that the dough of the pizza gradually loses its crunchi-ness.
The consumer is now faced with a food product that is difficult to consume, having lost its stiffness, and less satisfying, having lost its crunchiness.
A similar problem exists with other tart-like culinary preparations with a very moist topping or filling (such as quiches lorraines and pies) which are intended to be eaten hot.
US Patent 5,076,434 discloses supporting containers for pizza dough shells. These containers are intended for storing and transporting pizza dough shells prior to cooking.
These are made from a light, easy to mould material such as plastic. They are consequently unsuitable for the consumption of pizzas, largely because of the difficulty of cutting on a surface lacking rigidity and which will tend to be scored by the knife.
Also known, from GB Patent 11,910, is a drainer for dishing up. This comprises a series of grooves in which holes are perforated. These grooves and holes are designed to collect and drain away the moisture that escapes from the food or other articles presented thereon.
Because of the grooves formed on its surface, this drainer is not easy to use when cutting food, since the user's knife would be deflected by said grooves.
Also known, from US Patent 2,573,719, is a cooking utensil comprising a support formed by a tray having openings through which steam or heat can pass. The great size of these openings makes this tray inappropriate for the cutting and consumption of food.
US Patent 4,563,946 discloses a pizza pan com-prising in its centre a multitude of holes having a diameter of 3 mm and separated by a distance of 6 mm.
This pan is not appropriate for serving or use at the table owing to the difficulty of handling the pan on removal from the oven, and the need to provide a support to insulate the table from the pan. US Patent 4,785,968 discloses such a support, the form of which is complex.
The use of two utensils increases the number of serving and cleaning operations. Furthermore the support, which is made of glass fibre-reinforced polyester or plastic, is aesthetically very far removed from the traditional ways of serving and eating pizzas.
None of the five documents cited above discloses a pizza plate.
Objects of the invention The object of this invention is to provide a simple and effective solution to the drawbacks discussed above.
Essential elements of the invention The subject of the invention is a plate for use in the serving and consumption of pizzas and suchlike prep-arations incorporating a cooked dough base, which com-prises a plurality of holes suitable for ventilating the food and a plurality of feet suitable for permitting a free circulation of moisture-laden air between the under-side of the plate and a support on which it is placed.
Preferably the holes are circular and generally have a diameter of between 4 and 14 mm and preferably between 5 and 8 mm. This size of the holes ensures both sufficient ventilation of the food and at the same time provides the food with good support and a surface on which cutting is easy.
In one embodiment of the invention, the plate is circular and its diameter is between 250 and 450 mm.
The holes are situated at the intersections of equidistant radii and concentric circles, the number of which equidistant radii may be 16, and the diameters of which concentric circles may begin at 32 mm and increase in 40-mm increments. With hole diameters of between 5 and 8 mm, and the dimensions of the plates and arrangements of the holes as described above, the ratio of the surface area of the holes to the total surface area of the plate is between 2.3 and 8.3~. Said ratio of the surface area of the holes to the total surface area of the plate is preferably between 1.5 and 9~.
The plate is provided with feet which may, for example, be distributed in four 45~ sectors, and are generally between 5 and 20 mm in height.
In another embodiment the plate according to the invention is oval.
The holes may also be oval and have a major axis of from 4 to 14 mm.
The plate according to the invention may be pro-duced in a material selected from china, ceramic, glazed earthenware, glass or any other appropriate material.
The advantages obtained by the present invention are essentially that the pizza (or suchlike food products) keeps its stiffness and crunchiness while it is being consumed and is not softened by contact with condensed moisture on the plate.
The plate additionally exhibits stability, rigidity and resistance to the knife so that cutting and consump-tion are easy. The plate has a flat surface and the dimensions and number of the holes are such that cutting is not impeded. The plate can be placed directly on the table, whether the latter is covered with a tablecloth or not.
Brief description of the drawings Fig. 1 is a top plan view of a preferred embodiment of a plate for pizzas and suchlike food products according to the invention, Fig. 2 is a sectional view on the plane marked II-II in Fig. 1, Fig. 3 is a bottom plan view of the plate shown in Fig. 1, and Fig. 4 is a sectional view on the plane marked II-II in Fig. 1 of another embodiment of a plate according to the invention, the form of which is concave.
Detailed description of the drawings Fig. 1 shows a plate 1 according to the invention and illustrates the arrangement of holes 2 on the latter.
The holes vary in diameter from 5 mm near the centre of the plate to 10 mm near the perimeter.
These holes 2 are arranged radially and in concen-tric circles. They consequently ensure an even distribu-tion of the evacuation of moisture from almost the whole surface area of the plate while also being aesthetically satisfying. Their diameters are carefully chosen so that on the one hand they perform the above-described function efficiently, and so that on the other they do not risk inconveniencing the consumer as he cuts the pizza (or suchlike preparations) with his knife.
In particular, the knife is not deflected when .~CA 02202841 1997-04-16 cutting along the chord of an arc of a circle.
The extreme values of the dimensions of the holes are selected so as to prevent an excessive running away of the topping (which is normally somewhat thick) and to enable easy cleaning.
As is clearly visible in Figs. 2 and 3, the feet 3 of the plate take the form of four sectors, each being a 45~ arc of a circle, and therefore leave four free 45~
sectors for adequate circulation of air between the plate 1 according to the invention and the support on which it is placed. This support may simply be a table or indeed an ordinary plate, possibly preheated. The gaps between the feet also offer a convenient means of holding the plate during serving.
15The special shape of the feet 3 ensures not only the stability of the plate 1 but also efficient ventilation. The feet 3 are between 5 mm and 20 mm in height. It is preferable for them to be situated in the peripheral region on a circle having a diameter of 260 mm.
20As a variant, the feet can be made in the form of a series of nodules on the underside of the plate.
The best results are obtained by using both a preheated plate 1 according to the invention and, as a support for this, and also preheated, an ordinary plate or a place mat.
The thermal inertia of the plate 1 itself in combination with the ventilation of the dough means that the full flavour and appetizing appearance of the preparation is maintained, especially towards the centre.
30The plate 1 depicted in Figs. 1 to 3 has a diameter of 300 mm and is intended for use in serving pizzas or suchlike food products with a diameter of up to 280 mm.
This advantageously leaves a space between the rim of the plate 1 and the pizza so that the plate can be held easily during serving.
It goes without saying that other standard dimen-sions can be used, especially when serving group dishes (pizzas or other preparations for 2 or 3 people).
The plate 1 according to the invention is given a slight raised edge 4 whose conventional purpose is to help with centring the pizza as it comes out of the oven and preventing the pizza from accidentally coming off the plate 1.
The plate 1 according to the invention can be made from any material used conventionally for the production of crockery, i.e. china, glazed earthenware, ceramic or the metals and alloys.
As seen in Fig. 4, the plate can be made slightly concave. There is no drawback with this because the centre of the dough base, being properly ventilated, preserves its physical properties and is effective in preventing the topping from escaping.
Plates in accordance with the invention are aest-hetic, effective and in practice as easy to look after as ordinary plates. They can be manufactured by a variety of methods known to those skilled in the art, with varying levels of finish and decoration.
The embodiments described above with reference to the drawings are nonrestrictive examples of embodiments of plates according to the invention. In particular, the plates may be of rectangular, polygonal or oval shape, or of any other appropriate shape.
The holes in the plate may be a variety of differ-ent shapes and sizes. Likewise the distribution of the holes over the surface of the plate may be altered in any suitable way to ensure a good distribution of the path of evacuation of the moisture from the dough. The feet 3 may be of any other shape and may be distributed in any way that ensures good circulation of the air between the underside o~ the plate according to the invention and the support on which it is placed.
Field of the invention This invention relates to a type of plate for pizzas and suchlike food products, for use in serving and at the table in restaurants and in the home.
Technological background and state of the art Following the traditional recipe, pizzas are prepared by spreading a thin round cake of dough with a layer of tomato-based sauce, followed by a topping which may include vegetables, ham, olives or any other food product judged appropriate, and a layer of cheese, usually mozzarella.
The pizza is then placed in an oven which is maintained at a high temperature, and after cooking for a sufficient length of time the pizza is removed and placed on a plate, on which it is served to the consumer as soon as possible.
The plates used for this purpose are generally ordinary plates, flat or concave, circular, and usually made of china or ceramic, with a diameter of between 25 and 45 cm and having a slight rim.
They can if required be heated before use.
On leaving the oven the dough will have been baked to the point where it gives the pizza stiffness and makes it crunchy to the bite.
The serving up of pizzas on the ordinary type of plate described above has the drawback that the moisture contained in the dough and topping condenses more or less rapidly on contact with the plate, the result of which is that the dough of the pizza gradually loses its crunchi-ness.
The consumer is now faced with a food product that is difficult to consume, having lost its stiffness, and less satisfying, having lost its crunchiness.
A similar problem exists with other tart-like culinary preparations with a very moist topping or filling (such as quiches lorraines and pies) which are intended to be eaten hot.
US Patent 5,076,434 discloses supporting containers for pizza dough shells. These containers are intended for storing and transporting pizza dough shells prior to cooking.
These are made from a light, easy to mould material such as plastic. They are consequently unsuitable for the consumption of pizzas, largely because of the difficulty of cutting on a surface lacking rigidity and which will tend to be scored by the knife.
Also known, from GB Patent 11,910, is a drainer for dishing up. This comprises a series of grooves in which holes are perforated. These grooves and holes are designed to collect and drain away the moisture that escapes from the food or other articles presented thereon.
Because of the grooves formed on its surface, this drainer is not easy to use when cutting food, since the user's knife would be deflected by said grooves.
Also known, from US Patent 2,573,719, is a cooking utensil comprising a support formed by a tray having openings through which steam or heat can pass. The great size of these openings makes this tray inappropriate for the cutting and consumption of food.
US Patent 4,563,946 discloses a pizza pan com-prising in its centre a multitude of holes having a diameter of 3 mm and separated by a distance of 6 mm.
This pan is not appropriate for serving or use at the table owing to the difficulty of handling the pan on removal from the oven, and the need to provide a support to insulate the table from the pan. US Patent 4,785,968 discloses such a support, the form of which is complex.
The use of two utensils increases the number of serving and cleaning operations. Furthermore the support, which is made of glass fibre-reinforced polyester or plastic, is aesthetically very far removed from the traditional ways of serving and eating pizzas.
None of the five documents cited above discloses a pizza plate.
Objects of the invention The object of this invention is to provide a simple and effective solution to the drawbacks discussed above.
Essential elements of the invention The subject of the invention is a plate for use in the serving and consumption of pizzas and suchlike prep-arations incorporating a cooked dough base, which com-prises a plurality of holes suitable for ventilating the food and a plurality of feet suitable for permitting a free circulation of moisture-laden air between the under-side of the plate and a support on which it is placed.
Preferably the holes are circular and generally have a diameter of between 4 and 14 mm and preferably between 5 and 8 mm. This size of the holes ensures both sufficient ventilation of the food and at the same time provides the food with good support and a surface on which cutting is easy.
In one embodiment of the invention, the plate is circular and its diameter is between 250 and 450 mm.
The holes are situated at the intersections of equidistant radii and concentric circles, the number of which equidistant radii may be 16, and the diameters of which concentric circles may begin at 32 mm and increase in 40-mm increments. With hole diameters of between 5 and 8 mm, and the dimensions of the plates and arrangements of the holes as described above, the ratio of the surface area of the holes to the total surface area of the plate is between 2.3 and 8.3~. Said ratio of the surface area of the holes to the total surface area of the plate is preferably between 1.5 and 9~.
The plate is provided with feet which may, for example, be distributed in four 45~ sectors, and are generally between 5 and 20 mm in height.
In another embodiment the plate according to the invention is oval.
The holes may also be oval and have a major axis of from 4 to 14 mm.
The plate according to the invention may be pro-duced in a material selected from china, ceramic, glazed earthenware, glass or any other appropriate material.
The advantages obtained by the present invention are essentially that the pizza (or suchlike food products) keeps its stiffness and crunchiness while it is being consumed and is not softened by contact with condensed moisture on the plate.
The plate additionally exhibits stability, rigidity and resistance to the knife so that cutting and consump-tion are easy. The plate has a flat surface and the dimensions and number of the holes are such that cutting is not impeded. The plate can be placed directly on the table, whether the latter is covered with a tablecloth or not.
Brief description of the drawings Fig. 1 is a top plan view of a preferred embodiment of a plate for pizzas and suchlike food products according to the invention, Fig. 2 is a sectional view on the plane marked II-II in Fig. 1, Fig. 3 is a bottom plan view of the plate shown in Fig. 1, and Fig. 4 is a sectional view on the plane marked II-II in Fig. 1 of another embodiment of a plate according to the invention, the form of which is concave.
Detailed description of the drawings Fig. 1 shows a plate 1 according to the invention and illustrates the arrangement of holes 2 on the latter.
The holes vary in diameter from 5 mm near the centre of the plate to 10 mm near the perimeter.
These holes 2 are arranged radially and in concen-tric circles. They consequently ensure an even distribu-tion of the evacuation of moisture from almost the whole surface area of the plate while also being aesthetically satisfying. Their diameters are carefully chosen so that on the one hand they perform the above-described function efficiently, and so that on the other they do not risk inconveniencing the consumer as he cuts the pizza (or suchlike preparations) with his knife.
In particular, the knife is not deflected when .~CA 02202841 1997-04-16 cutting along the chord of an arc of a circle.
The extreme values of the dimensions of the holes are selected so as to prevent an excessive running away of the topping (which is normally somewhat thick) and to enable easy cleaning.
As is clearly visible in Figs. 2 and 3, the feet 3 of the plate take the form of four sectors, each being a 45~ arc of a circle, and therefore leave four free 45~
sectors for adequate circulation of air between the plate 1 according to the invention and the support on which it is placed. This support may simply be a table or indeed an ordinary plate, possibly preheated. The gaps between the feet also offer a convenient means of holding the plate during serving.
15The special shape of the feet 3 ensures not only the stability of the plate 1 but also efficient ventilation. The feet 3 are between 5 mm and 20 mm in height. It is preferable for them to be situated in the peripheral region on a circle having a diameter of 260 mm.
20As a variant, the feet can be made in the form of a series of nodules on the underside of the plate.
The best results are obtained by using both a preheated plate 1 according to the invention and, as a support for this, and also preheated, an ordinary plate or a place mat.
The thermal inertia of the plate 1 itself in combination with the ventilation of the dough means that the full flavour and appetizing appearance of the preparation is maintained, especially towards the centre.
30The plate 1 depicted in Figs. 1 to 3 has a diameter of 300 mm and is intended for use in serving pizzas or suchlike food products with a diameter of up to 280 mm.
This advantageously leaves a space between the rim of the plate 1 and the pizza so that the plate can be held easily during serving.
It goes without saying that other standard dimen-sions can be used, especially when serving group dishes (pizzas or other preparations for 2 or 3 people).
The plate 1 according to the invention is given a slight raised edge 4 whose conventional purpose is to help with centring the pizza as it comes out of the oven and preventing the pizza from accidentally coming off the plate 1.
The plate 1 according to the invention can be made from any material used conventionally for the production of crockery, i.e. china, glazed earthenware, ceramic or the metals and alloys.
As seen in Fig. 4, the plate can be made slightly concave. There is no drawback with this because the centre of the dough base, being properly ventilated, preserves its physical properties and is effective in preventing the topping from escaping.
Plates in accordance with the invention are aest-hetic, effective and in practice as easy to look after as ordinary plates. They can be manufactured by a variety of methods known to those skilled in the art, with varying levels of finish and decoration.
The embodiments described above with reference to the drawings are nonrestrictive examples of embodiments of plates according to the invention. In particular, the plates may be of rectangular, polygonal or oval shape, or of any other appropriate shape.
The holes in the plate may be a variety of differ-ent shapes and sizes. Likewise the distribution of the holes over the surface of the plate may be altered in any suitable way to ensure a good distribution of the path of evacuation of the moisture from the dough. The feet 3 may be of any other shape and may be distributed in any way that ensures good circulation of the air between the underside o~ the plate according to the invention and the support on which it is placed.
Claims (15)
1. Plate for use in the serving and consumption of pizzas and suchlike preparations incorporating a dough base to be cooked, the plate being characterized in that it comprises a plurality of holes suitable for ventilating the cooked dough base of the food and a plurality of feet suitable for permitting a free circulation of air between the underside of the plate and a support on which it is placed.
2. Plate according to Claim 1, characterized in that the holes are circular.
3. Plate according to Claim 2, characterized in that the holes have a diameter of between 4 and 14 mm.
4. Plate according to any one of claims 1-3 characterized in that it is circular.
5. Plate according to Claim 4, characterized in that it has a diameter of between 250 and 450 mm.
6. Plate according to either of Claims 4 and 5, characterized in that the holes are situated at the intersections of equidistant radii and concentric circles.
7. Plate according to Claim 6, characterized in that the number of equidistant radii is 16.
8. Plate according to either of Claims 6 and 7, characterized in that the diameters of the concentric circles begin at 32 mm and increase in 40-mm increments.
9. Plate according to any one of claims 1-8 characterized in that the ratio of the total surface area of the holes to the total surface area of the plate is between 1.5% and 9%.
10. Plate according to any one of Claims 4 to 9, characterized in that the feet are distributed in four 45°
sectors.
sectors.
11. Plate according to Claim 10, characterized in that the feet are between 5 and 20 mm in height.
12. Plate according to Claims 1 to 3, characterized in that it is oval.
13. Plate according to Claim 12, characterized in that the holes are oval.
14. Plate according to Claim 13, characterized in that the holes have a major axis of between 4 and 14 mm.
15. Plate according to any one of claims 1-14, characterized in that it is produced in a material selected from china, ceramic, glazed earthenware and glass.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP96870052.6 | 1996-04-19 | ||
| EP96870052A EP0801918A1 (en) | 1996-04-19 | 1996-04-19 | Plate for pizza and the like |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2202841A1 true CA2202841A1 (en) | 1997-10-19 |
Family
ID=8226136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2202841 Abandoned CA2202841A1 (en) | 1996-04-19 | 1997-04-16 | Plate for pizzas and suchlike food products |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP0801918A1 (en) |
| AR (1) | AR006709A1 (en) |
| CA (1) | CA2202841A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208390A (en) * | 2021-05-27 | 2021-08-06 | 美和(福建)集团有限公司 | Adjustable storage plate |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB190911910A (en) * | 1909-05-20 | 1909-12-23 | Leonard Lumsden Grimwade | Improved Drainer for Dishes and the like. |
| US2573719A (en) * | 1948-05-26 | 1951-11-06 | Everedy Company | Regulating valve for cooking utensil covers |
| US2650485A (en) * | 1949-11-25 | 1953-09-01 | Greca Frank La | Serving dish |
| US4563946A (en) * | 1984-07-24 | 1986-01-14 | Barlow Richard A | Pizza pan |
| US4785968A (en) * | 1987-04-20 | 1988-11-22 | Logan-Barlow, Inc. | Serving platter for pizza pan |
| US5076434A (en) * | 1989-11-29 | 1991-12-31 | Gap Container Corporation | Supporting container for pizza dough shells and a package for the same formed by the container |
-
1996
- 1996-04-19 EP EP96870052A patent/EP0801918A1/en not_active Withdrawn
-
1997
- 1997-04-16 CA CA 2202841 patent/CA2202841A1/en not_active Abandoned
- 1997-04-18 AR ARP970101584A patent/AR006709A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP0801918A1 (en) | 1997-10-22 |
| AR006709A1 (en) | 1999-09-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |