DE202019000368U1 - Ice cream scoop - Google Patents

Abstract

Ice cream scoop, characterized in that scoop spoons (1) and scoop grips (2) are at an angle (α) to each other.

Description

Technical area.

The invention relates to a scoop for ice cream, the spoon is at an angle to the handle.

State of the art.

The scoop serves to extract and lift ice cream portions. In this case, forces are exerted on the scoop spoon by pressing and pulling the handle and a spherical ice cream portion is peeled out of an ice cream mass.

Conventional ice cream scoops have spoons and handles that are in parallel planes to each other. In use of conventional scoopers, in addition to pulling, the user exerts a high pressure force from the forearm over the wrist and forefinger on the scoop handle to force the scoop spoon into the solid ice cream mass. A commercial user repeats this operation a hundred times a day, which can lead to stress-related damage to the affected bony structure, ligaments, tendons, tendon sheaths, and muscles with accompanying pain.

In particular, to reduce the compressive force, various solutions have been developed. Portioners of the type mentioned in the introduction are known from the following publications: US 2016/0316783 describes an ice cream scoop, which is preheated in a water bath and also has heat conduction into the spoon. By heat development, the ice cream is melted at the contact surface to the spoon, whereby the spoon can more easily, with less pressure force, slide into the ice mass. Similar solutions are described as hot water-filled ice cream scoop ( US 5,837,296 ); Heat transfer liquid filled portioner ( US 2013/0295216 ); Ice cream scoop filled with super-coolable salt solution that releases heat energy into the spoon when crystallized ( US 6,416,304 ); Ice cream scoop with ceramic heat element in the ice cream spoon ( US 2012/0225153 ); electrically heated ice cream scoop ( US D460,327 . US D472,111 ); Ice cream scoop with microwave-heated spoon part ( US 6,313,451 ).

Also known are non-thermal solutions such as the ice cream scoop with saw teeth on the spoon edge ( KR 20110002908 ); Ice cream scoop with electric motor-driven scraper in the spoon ( DE 4138710 ); Ice cream scoop with electric motor-driven bowl positioned in the bucket with saw teeth at its outer edge ( DE 4433239 ).

The disadvantages of the types consist partly high production costs and costs for regular and sometimes expensive cleaning, maintenance and replacement of mechanical and electrical elements, or replacement of liquids. Also, the dependence on external energy sources is a disadvantage. A particular disadvantage of the heat supply is the heating of the ice mass in the ice container by the repeated processing with heated portioning, along with loss of taste and texture of the ice cream. Saw-toothed scoop scoops leave unwanted surface texture on the ice ball and pose a risk of injury to the user. Free electrical wiring and the contamination of ice cream with heat-conducting liquids are potentially dangerous.

Object of the invention.

The invention has for its object to provide an improved ice cream scoop, the application of which reduces the anatomical load on the user's fingers, wrist and forearm.

The invention is further based on the object to solve by means of an improved Eisportionieres an ice ball lower reduced effort from an ice cream mass.

The invention is based on the further object of providing an improved ice cream scoop with low manufacturing costs, little or no maintenance, as well as without external energy source.

Another object of the present invention is to provide an improved ice cream scoop that operates without heat and thus has no influence on the texture and taste of the ice cream.

The invention solves these objects according to the marked part of the protection claim 1, characterized in that scoop spoons and scoop handle are at an angle to each other. As a result, the force required to push in and position the scoop spoon in an ice cream mass is significantly reduced. The dependent claims also indicate advantageous design options.

• 1 eine vereinfachte Schnittdarstellung der herkömmlichen Lösung.
• 2 eine schematische Darstellung der Zug- und Druckkräfte bei Nutzung der herkömmlichen Lösung.
• 3 eine vereinfachte Schnittdarstellung der neuerungsgemäßen Lösung.
• 4 eine schematische Darstellung der Zug- und Druckkräfte bei Nutzung der neuerungsgemäßen Lösung.

The ice cream scoop according to the invention is illustrated and explained in more detail below with reference to two drawings, the drawings represent only one embodiment. To clarify the essence of the invention, the same representation drawings of a conventional ice cream scoop are attached. Showing:

• 1 a simplified sectional view of the conventional solution.
• 2 a schematic representation of the tensile and compressive forces when using the conventional solution.
• 3 a simplified sectional view of the solution according to the innovation.
• 4 a schematic representation of the tensile and compressive forces when using the solution according to the innovation.

1 is a simplified sectional view of a conventional ice cream scoop consisting of spoons ( 1 ) and handle ( 2 ), in which an extended longitudinal axis ( 3 ) of the spoon ( 1 ) parallel to the extended longitudinal axis ( 4 ) of the handle ( 2 ) runs.

Of the 2 It can be seen that when using the conventional Eisportionierers a high compressive force ( F _D ) and a tensile force ( F _Z ) on the scoop handle ( 2 ) must be exercised to remove the scoop spoon ( 1 ) to a desired depth in the solid ice cream mass ( 5 ) bring to ( 2a) , During the stripping process ( 2 B) is the scoop spoon ( 1 ) at a relatively acute angle through the ice cream mass ( 5 ), and a consistently high compressive force ( F _D ) and traction ( F _Z ) is placed on the scoop handle ( 2 ) exercised. So it is the user to apply a consistently high resulting force during the entire process of Eiskugelausschälens.

3 FIG. 3 is a simplified sectional view of the ice cream scoop from scoop spoons (FIG. 1 ) and scoop handle ( 2 ), in which an extended longitudinal axis ( 3 ) of the spoon ( 1 ) and an extended longitudinal axis ( 4 ) of the handle ( 2 ) an obtuse angle ( α ) form. The during the Ausschälvorgang to the ice cream mass ( 5 ) directed side of the spoon ( 1 ) is thus in the direction of the top of the handle ( 2 ) angled. The advantageous angle ( α ) has between 91 and 179 angular degrees, preferably 105 to 165 degrees, more preferably 120 to 150 degrees.

In a further embodiment, not shown, the advantageous angle ( α ) a right angle.

In another embodiment, not shown, the scoop handle ( 2 ) at his to the scoop spoon ( 1 angled end piece, and the scoop spoon ( 1 ) sits on the angled tail. Again, this is the Ausschälvorgang to the ice cream mass ( 5 ) facing side of the scoop spoon ( 1 ) towards the top of the scoop handle ( 2 ) Angled, in the aforementioned degrees, more preferably 120 to 150 degrees.

According to 4 When using the portioner according to the invention a lower compressive force compared to the conventional portioner ( F _D ) is applied to the scoop spoon ( 1 ) to a desired depth in the solid ice cream mass ( 5 ), because the scoop spoon ( 1 ) is already at the beginning of the Ausschälvorganges by design in an advantageous, not sharp, angle to the ice cream surface ( 5 ) and digs under pulling pressure under low pressure ( F _D ) puff-like into the ice mass ( 5 ) one ( 4a) , During the stripping process ( 4b) is the scoop spoon ( 1 ) by moving the scoop handle ( 2 ) in the direction opposite to the pulling direction of traction Fz ( R ) in its relative position in the ice cream mass ( 5 ) held ( 4b) so that he does not go deeper into the ice mass ( 5 ) penetrates. It is the user to apply a lower resulting force during the entire process of Eiskugelausschälens.

The advantages of the ice cream scoop according to the invention are reduced application of force by the user in ice-cream skimming; a relief of the forearm, wrist and forefinger of the user; Time savings, especially for commercial users; low production costs; no or little maintenance; no use of external energy sources to reduce the energy needed to peel ice cream.

The innovation has been described above in one embodiment. It is understood that numerous changes and modifications are possible without thereby departing from the inventive idea underlying the invention.

LIST OF REFERENCE NUMBERS

1

Scoop Spoon

2

Scoop handle

3

extended longitudinal axis scoop spoons

4

extended longitudinal axis scoop handle

5

ice mass

α

Angle formed by extended longitudinal axes of scoop spoon and handle

F _D

thrust

F _Z

traction

R

Direction of movement opposite to the pulling direction of traction Fz

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been 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

• US 2016/0316783 [0004]
• US 5837296 [0004]
• US 2013/0295216 [0004]
• US 6416304 [0004]
• US 2012/0225153 [0004]
• US Pat. No. 4,402,327 [0004]
• US Pat. No. D472111 [0004]
• US 6313451 [0004]
• KR 20110002908 [0005]
• DE 4138710 [0005]
• DE 4433239 [0005]

Claims (5)

Ice cream scoop, characterized in that scoop spoons (1) and scoop grips (2) are at an angle (α) to each other. Portioner for ice cream after Claim 1 , characterized in that angle (α) is a shallow angle and has between 91 and 179 angular degrees. Portioner for ice cream after Claim 1 , characterized in that angle (α) is a shallow angle and preferably has 105 to 165 degrees of angle. Portioner for ice cream after Claim 1 , characterized in that angle (α) is a shallow angle and more preferably 120 to 150 angular degrees. Portioner for ice cream after Claim 1 , characterized in that angle (α) is a right angle.

Images