DE102022205603A1 - Food carrier - Google Patents

Abstract

The invention relates to a food carrier (2), preferably in the form of a baking tray, with a sheet-shaped base (4), which has a flat food section (12) with alternating relatively higher and lower sections, the higher sections being closed elevations (16). , in particular ribs, to support the food to be cooked and the sections, in particular grooves, located lower between the elevations (16) each have a large number of, in particular evenly spaced, bottom openings (18).

Description

Technical area

The present disclosure relates to a food support, in particular a baking tray, which enables several types of preparation.

State of the art

Cooking appliances, in particular ovens, are now used for a variety of foods and types of preparation and have a variety of specialized preparation programs that optimize the cooking result of a food in the cooking appliance. In addition to the classic food supports such as the rack and the conventional baking tray, there are a variety of food supports for the special types of preparation that are essential for optimal cooking results.

For example, this reveals DE 197 50 488 A1 a stovetop baking tray for baking pre-cooked French fries. The stove baking tray has raised areas on its base with openings in the bottom, which enable even baking and even browning of the French fries.

The variety of preparation methods leads to a confusing number of different food carriers with different geometric shapes that are required. This high number of different food carriers causes costs and requires additional storage space for a user of the cooking appliance. This can prevent the user from purchasing the food carrier optimized for the specialized preparation program, which can lead to poorer preparation results and dissatisfaction for the user.

The object of the present invention is therefore to provide a multifunctional food carrier that can reduce the number of food carriers required and reduce costs without sacrificing specialized types of preparation or preparation programs and functions.

This task is solved by a food carrier according to claim 1. Advantageous further developments are part of the subclaims.

Specifically, the task is solved by food carriers, preferably in the form of a baking tray, with a sheet-shaped base which has a flat food section with alternating relatively higher and lower sections, the higher sections forming closed elevations, in particular ribs, for supporting the food and The sections located deeper between the elevations, in particular channels, each have a large number of, in particular evenly spaced, floor openings.

In other words, the task is solved by the food carrier with the base, the surface area of which is much larger than the thickness of the base. A section of the base is designed as the flat section of the food to be cooked. The food section is the section of the base that is intended and designed to accommodate/carry the food to be cooked during a preparation process. During a cooking process, the food section is aligned horizontally in the cooking appliance and is essentially plate-shaped. The food section has elevations in a positive height direction, which are preferably formed by forming the sheet-like material of the food section. The elevations are preferably U- or V-shaped or wave-shaped. The elevations have a closed, unbroken surface. Between the elevations, i.e. in lower sections of the food section, openings are formed in the food section in the form of bottom openings. The elevations and the floor openings are arranged alternately or in such a way that they do not overlap/overlap each other, particularly in a top view of the floor. The elevations are intended and designed to support and contact the food to be cooked during the preparation process. In particular, the elevations can be spaced so far apart that when grilling, the food to be cooked only contacts the elevations and does not sag.

Thanks to the elevations, the food carrier can be used as a grill tray, with the food being prepared as crispy as possible and the food juice that forms collecting between the elevations of the food section and draining through the bottom openings in the food section. Furthermore, hot air can flow around the food to be cooked through the bottom openings, so that the food support can be used for hot air frying, for example French fries, hash browns, chicken nuggets or the like. Here, the food comes into direct contact with the hot air and, with minimal use of oil, a cooking result can be achieved in which the food is crispy/crispy on the outside and juicy/soft on the inside.

The core of the invention is therefore a food carrier, which contains both elevations in a food section of the floor as well as floor openings arranged between the elevations, so that with a food carrier both a grill function of the cooking appliance as well as a hot air frying function of the cooking appliance can be implemented. This means that several types of preparation can be implemented with one food carrier, thereby reducing costs and storage space for the end customer. In other words, the ground contains mountains and valleys, where the mountains have a closed surface and the valleys are formed with breakthroughs in the ground.

In a first aspect, the bottom of the food carrier can contain a contact section and the food section can be arranged in the positive height direction above the contact section.

In other words, the floor next to the food section can have at least one support section with which the food carrier can be placed on a surface, for example a worktop. In other words, the contact section can be designed as a contact section with the surface, which supports the food carrier in such a way that contact between the food section and the surface is prevented when the food carrier is properly placed. The contact section preferably has a (much) smaller surface area than the food section.

The support section ensures that the food carrier stands securely and stably on the surface. In other words, by providing the at least one support section, tilting/tilting of the food carrier on the surface can be prevented. Furthermore, the spacing of the food section from the surface ensures that the edges of the bottom openings prevent the surface from being scratched. More precisely, the floor openings have cut edges due to the manufacturing process, which can damage surfaces such as worktops when pulled/slided along. In order to prevent the floor openings or the cut edges of the floor openings from coming into direct contact with the worktop, the worktop can be held at a distance from a surface by the contact section.

In a further aspect, the contact section can be arranged adjacent to a wall of the food support that extends away from the floor or between the wall and the food section.

In other words, the food support can contain a wall that surrounds the base all the way around. In yet other words, the food carrier can be essentially trough-shaped through the base and wall. The contact section can be formed in an area which adjoins the wall with essentially no gap.

By positioning the contact section close to an outer circumference of the food carrier, the stable position of the food carrier on the surface can be further improved.

In a further aspect, the contact section can preferably enclose the food section in a frame shape.

In other words, the contact section can circumferentially limit the section of food to be cooked. Preferably, a width of the contact section can be constant in a plan view. In a preferred embodiment, in a case in which the food carrier has a rectangular basic shape, the width of the contact section can be the same on opposite sides.

Due to the frame-shaped design of the contact section, a uniform introduction of force from the food carrier into the surface can be achieved. In other words, too high a point load applied to the surface of heavy food, which could lead to damage to the surface, can be prevented.

In a further aspect, the food section and the contact section can be designed to be spaced apart from one another by approximately 4 mm in the height direction.

In other words, the food section and the contact section can be connected to one another by a spacer section, the spacer section having an extension of approximately 4 mm in a direction normal to the food section.

A distance of 4 mm between the food section and the contact section can ensure that even in the event that the food section is loaded/overloaded with the heavy food, the food section does not come into contact with the surface. This means that damage to the surface can be reliably prevented.

In a further aspect, the elevations of the food section can be designed as ribs.

In other words, the elevations can be rib-shaped as a bead in the food section. By designing the elevations in this way, the smallest possible contact area with the food to be cooked can be achieved. Furthermore, can Reinforcement of the floor can be achieved through the rib shape.

Preferably, the elevations in the form of ribs can be continuous/continuous ribs. Continuous ribs mean that the individual ribs are not interrupted over their longitudinal extent and a cross-sectional shape of the rib is constant along a longitudinal extent of the rib.

In a further aspect, the bottom openings can be designed as elongated holes which extend parallel to the closed elevations, which are preferably designed as ribs, at a lowest point of the food section in the height direction.

In other words, between the elevations, more precisely in the valley bottoms between the elevations of the food section, floor openings can be formed with a greater longitudinal than transverse extent, the longitudinal extension of the floor openings preferably being formed in the valley direction.

By designing the bottom openings as elongated holes, the largest possible flow area can be achieved and the flow of hot air around the food can be optimized. Furthermore, the food to be cooked can be avoided/prevented from falling through the food support.

In a further aspect, the bottom openings in the form of elongated holes can have a greater longitudinal extent in a first region arranged centrally on the food section than in a second region arranged at the edge of the food section, which preferably encloses the first region.

In other words, a cross-sectional area of the bottom openings at a position which is arranged closer to a center of the food support can be larger than the cross-sectional area of the bottom openings at a position which is arranged closer to an edge of the food support. The longitudinal extent of the bottom openings is preferably in a range between 11 mm close to the edge and 20 mm close to the center of the food support. By designing the bottom openings in this way, the flow through the food carrier can be optimized. Furthermore, the food to be cooked is usually positioned in the middle of the food support. As a result, the usable flow area of the bottom openings can be reduced by the food being cooked.

In a further aspect, the bottom openings and crest portions of the elevations may be spaced approximately 1.5 mm apart in the height direction.

In other words, an extent/extension of the elevations in a direction normal to the section of food to be cooked can be approximately 1.5 mm.

With such a design, an optimal grilling result can be achieved with the food carrier and at the same time the weight and material requirements of the food carrier can be kept low. In addition, with such a design of the elevation, it is possible to produce the elevations by forming without increasing the risk of cracks or thin spots in the material.

In a further aspect, the floor openings can be formed at least 5 mm apart from one another.

In other words, the floor openings can be spaced at least 5 mm apart from one another in a floor opening longitudinal direction as well as in a floor opening transverse direction.

Such a distance can ensure that the food support can be enamelled. In other words, a minimum distance between the floor openings is necessary for a reliable enamelling process.

In a further aspect, the food section can have a camber in the negative height direction, preferably in a range of 0.3 mm to 3.5 mm.

In other words, the food section can have a curvature with a maximum deflection of 0.3 mm to 3.5 mm in a direction of an underside. Such a crowning/arching of the food section increases the stability of the food support.

In a further aspect, the food support can contain support sections in the form of feet.

In a further aspect, a width of the floor openings normal to the longitudinal extent of the floor openings can be 5 mm.

In a further aspect, the food support can be made of metal, in particular aluminum or steel.

In a further aspect, the food support can be coated with Teflon.

In a further aspect, the food support and in particular the food section can have a regular symmetrical pattern of elevations and bottom openings in a top view.

In a further aspect, a wall thickness of the food support can be designed to be essentially constant.

Short description of the characters

• 1 is a perspective view of a food carrier according to the invention in the form of a baking tray;
• 2 is an enlarged view of a corner section of the food carrier;
• 3 is a vertical sectional view through the food support;
• 4 is an enlarged top view of a food section of the food carrier;
• 5 is a perspective view of a system consisting of the food carrier according to the invention and a grill spit;

Description of the exemplary embodiments

Embodiments of the present disclosure are described below based on the associated figures.

1 shows a food carrier 2 in the form of a baking tray with a substantially rectangular base 4 and a wall 6. The wall 6 extends essentially at right angles away from a circumference of the base 4 in a positive height direction. An angle α included between the base 4 and the wall 6 is preferably slightly larger than 90°. By designing the angle α in this way, it is possible to nest several identical or similar food carriers into one another. The base 4 and the wall 6 are preferably formed in one piece and essentially form a trough shape. Corner sections of the food support 2 are designed with a radius R. A circumferential edge 8 is formed on an end section of the wall 6 facing away from the base 4. The edge 8 allows the food carrier 2 to be inserted into guide rails/support rails of a cooking appliance. Locking openings 10 are formed in the edge, which are provided and designed to receive locking lugs, which are formed on the guide rail of the cooking appliance, preferably in a form-fitting manner. The base 4 contains a central food section 12 and a circumferential support section 14.

2 shows an enlarged corner view of the food carrier 2. The wall 6 borders the contact section 14 of the base 4. The contact section 14 frames the food section 12 of the base 4. The contact section 14 forms the lowest point of the floor 4 and thus of the food carrier 2 in the height direction. The height direction is defined as a direction normal to the floor 4. The direction in which the wall 6 extends is considered the positive height direction. The food section 12 is arranged higher in the height direction than the contact section 14. Preferably, the food section 12 is approximately 4 mm higher in the height direction than the contact section 14. The contact section 14 forms a contact surface of the food support 2 when the food support 2 is on a surface, for example in the form of a worktop. Wave or U-shaped ribs 16 are formed in the food section 12 of the base 4. The ribs 16 are arranged parallel to one another in straight rows. A longitudinal extent of the ribs 16/the straight rows is essentially oriented at a 45° angle to the wall 6. In other words, the longitudinal extent of the ribs 16 is oriented diagonally to the rectangular shape of the base 4. In the embodiment shown, the ribs 16 are embossed/molded into the food section 12. In other words, a wall thickness of the food carrier 2 in an area of the ribs 16 is the same as in an area without ribs 16. In yet other words, the wall thickness is constant across the food section 12. However, embodiments are also conceivable in which the ribs are achieved by increasing the wall thickness.

Bottom openings 18 are formed in the food section 12 between the ribs/channels 16 or between the deeper rectilinear rows formed by the ribs 16. The bottom openings 18 are designed as elongated holes, the (maximum) longitudinal extent of which is aligned/oriented parallel to the ribs 16. The bottom openings 18 are formed at a lowest level in the height direction of the food section 12. The longitudinal extent of the bottom openings 18 is smaller than a longitudinal extent of the ribs 16.

3 shows a sectional view through the bottom 4 of the food carrier 2, in particular through the food section 12 and the contact section 14. The food section 12 lies in a first plane E1, which is a cooking surface of the food carrier 2. The contact section 14 lies in a second level E2, which is a standing level of the food carrier 2. The first plane E1 and the second plane E2 are arranged in parallel about 4 mm apart from each other. The food section 12 and the contact section 14 are connected to one another by a spacer section 20. The distance section 20 is essentially formed between the food section 12 and the contact section 14 in the height direction. More specifically, the distance section 20 is arranged/oriented inclined by a few degrees to a normal to the food section 12 and the contact section 14 or to the first level and the second level. A wall thickness d of the base 4 is essentially constant over the food section 12, the contact section 14 and the distance section 20.

The floor openings 18 are formed exclusively in the first level E1. The ribs 16 extend in the height direction, starting from the first level E1. The height of the ribs 16 above the first level E1 is preferably 1.5 mm. The ribs 16 rise in waves from the first level E1.

4 shows the base 4, in particular the food section 12, in a top view. The floor openings 18 are arranged offset from row to row. The bottom openings 18 essentially have a pill shape. A longitudinal extent L1 of the bottom openings 18 varies depending on the position of the bottom opening 18 on the food section 12. The more centrally the bottom opening 18 is arranged on the food section 12, the greater is the longitudinal extent L1 of the relevant bottom opening 18. Preferably, the longitudinal extent lies in one area between 11 mm on the outside of the food section 12 and 20 mm on the inside of the food section 12 (see also 2 ). A width B1 of the bottom openings 18 is preferably 5 mm. A distance A1 between two floor openings 18 is preferably at least 5 mm.

5 shows a system consisting of the food carrier 2 according to the invention and a grill spit 22. The grill spit 22 includes a foot 24 which is coordinated with a geometry of the contact section 14 of the base 4. In other words, the foot 24 can be inserted into the contact section. In an assembled state, the foot 24 is held in position/fixed in a positive manner by the wall 6, the contact section 14 and the spacer section 20.

The food carrier 2 is preferably made of a metal sheet. Furthermore, the food carrier 2 can preferably be enamelled with a powder enamel layer.

Reference symbol list

2

Food carrier

4

Floor

6

wall

8th

edge

10

Latching opening

12

food section

14

Insurrection section

16

rib

18

Ground breakthrough

20

distance section

22

Barbecue skewer

24

Foot

E1

first floor

E2

second level

L1

Longitudinal extent of the floor opening

B1

Width of the floor opening

A1

Distance

QUOTES INCLUDED IN THE DESCRIPTION

This list of documents listed by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 19750488 A1 [0003]

Claims (10)

Food carrier (2), preferably in the form of a baking tray, with a sheet-shaped base (4) which has a flat food section (12) with alternating relatively higher and lower sections, the higher sections having closed elevations (16), in particular ribs, to support the food to be cooked and the sections, in particular channels, located lower between the elevations (16) each have a large number of, in particular evenly spaced, bottom openings (18). food support (2). Claim 1 , wherein the base (4) contains a support section (14) and the food section (12) is arranged in a height direction above the support section (14). food support (2). Claim 2 , wherein the contact section (14) is arranged adjacent to a wall (6) of the food carrier (2) which extends away from the base (4). food support (2). Claim 2 or 3 , wherein the contact section (14) encloses the food section (12), preferably in a frame shape. Food carrier (2) according to one of the Claims 2 until 4 , wherein the food section (12) and the contact section (14) are designed to be spaced apart from one another by 4 mm in the height direction. Food carrier (2) according to one of the Claims 1 until 5 , wherein the bottom openings (18) are designed as elongated holes which extend parallel to the closed elevations (16), which are preferably designed as ribs, at a lowest point in the height direction of the food section (12). food support (2). Claim 6 , wherein the bottom openings (18) in the form of elongated holes in a first area arranged centrally on the food section (12) have a larger longitudinal extent than in a second area arranged on the edge of the food section (12), which preferably encloses the first area. Food carrier (2) according to one of the Claims 1 until 7 , wherein the bottom openings (18) and comb sections of the elevations (16) are spaced 1.5 mm apart in the height direction. Food carrier (2) according to one of the Claims 1 until 8th , wherein the bottom openings (18) are formed at least 5 mm apart from one another. Food carrier (2) according to one of the Claims 1 until 9 , wherein the food section (12) has a camber in the negative height direction, preferably in a range of 0.3 mm to 3.5 mm.

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