Classifications

• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F24—HEATING; RANGES; VENTILATING
  • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
  • F24C15/00—Details
  • F24C15/10—Tops, e.g. hot plates; Rings
  • F24C15/107—Pan supports or grates therefor
• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F24—HEATING; RANGES; VENTILATING
  • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
  • F24C3/00—Stoves or ranges for gaseous fuels
  • F24C3/08—Arrangement or mounting of burners
  • F24C3/085—Arrangement or mounting of burners on ranges

Definitions

• This invention relates to a method and a device for cooking foodstuffs.
• a kitchen and, more particularly, a professional kitchen, such as in a restaurant, for example, comprises numerous foodstuff cooking devices, arranged for heating containers containing the foodstuffs.
• Containers include for example saucepans, cooking pots and frying pans.
• Cantonese origin refers to a basic kitchenware of the Asian cooking.
• a wok has a substantially hemispherical shape, at least its wall has the shape of a sphere portion. It also comprises one handle or two diametrically opposed handles. Very high and very concentrated heat is applied onto its lower part. Such a heat concentration, combined with the shape of the wok, provides for a cooking requiring only very little fat.
• Such a kitchenware allows more specifically for a 'marking' to be obtained for some vegetables, that is to cook them significantly and rapidly so as to impart them a particular surface appearance; consequently, crusty vegetables are obtained with a cooked appearance.
• a wok could also be used for frying or sauteing foodstuffs, the same way as a frying pan, but more rapidly, the wok further allowing, because of its size and its shape, for all the foodstuffs to be cooked simultaneously.
• a wok could also be used for warming up or steam cooking foodstuffs, adding a removable grid half height of the wok.
• the heat being applied to it should be applied centrally and in a very concentrated form.
• the conventionally used heating devices for woks comprise a wok supporting inverted conical support, allowing for the bottom surface thereof to be extended into the cone volume, in the vicinity of a heat source centred in the cone and for the wok to be heated in a very localized way.
• Such a device is specially adapted for a wok. This raises a problem in a kitchen, as the fact that a device should be 'specially adapted' means that it is only used for the type of container for which it is intended. Thus, in a kitchen, such a device permanently takes up one place, even when it is not being used.
• woks are often heated, in a professional kitchen, through induction.
• conventional gas heating means are generally preferred, typically gas burners, as they are easier to set.
• wok induction heating means are not used when the wok is not in use, as these are not heating means appreciated by cooks for other types of containers.
• wok heating means whether gas or induction ones, do not have the efficiency or combustion features adapted for other types of containers, and do not meet either security standards or energy standardized use specifications of other types of containers.
• gas burners adapted for other kitchenware are not adapted for woks, which can only be used on heating devices of other kitchenware; indeed, the heat to be applied to a wok should be more concentrated that the one being applied to a flat bottom kitchenware, as security standards are not identical.
• supporting grids are different and do not allow to support a wok.
• the aim of the present invention is to provide a method for cooking foodstuffs, allowing for a common heating source to be used for various types of containers.
• the invention relates to a method for cooking foodstuffs placed in a container being heated by a heating source, wherein the heating of the source is all the more concentrated on the container as the distance from the container to the source is lower.
• the same heating source can be used for various containers (a wok and a cooking pot, for example), the heating being adapted depending on the type of container. For example, if a wok is heated, heat is con- centrated on the bottom of the wok bringing the latter closer to the source, while if a cooking pot is being heated, heat is distributed on the bottom of the cooking pot moving the latter away from the source.
• the container is heated in an all more distributed way since it is moved away from the source.
• the bottom of a container with a bulged bottom is brought closer to the heating source than the bottom of a flat- bottomed container, for example a saucepan.
• the heating source comprising at least a central heating portion and a peripheral heating portion, the heating power of the central portion is all the more enhanced, to the disadvantage of that of the peripheral portion, as the distance from the container to the source is smaller.
• heating is concentrated by increasing the influence of the central portion with respect to that of the peripheral portion. If, for example, a wok is to be used, the heating of the central portion could be concentrated on the bottom of the wok and, if a cooking pot is used, the heating of the peripheral portion could be distributed on the bottom of the cooking pot.
• the ratio of the heating power of the central portion and the heating power of the peripheral portion is all the more increased as the distance from the container to the source is smaller.
• This invention also relates to a device for cooking foodstuffs placed in a container, comprising a heating source for heating a container and a container supporting means, arranged for heating a container in an all the more concentrated manner as the distance from the container to the source is smaller.
• Such a device could be used for cooking foodstuffs contained in different containers, heating being adapted whatever the container without the heating source (for example, a burner) nor the container supporting means (for example, a grid) being modified. For example, if a wok is being heated, heat is concentrated on the bottom of the wok supporting the latter in the vicinity of the source, while if a cooking pot is being heated, heat is distributed on the bottom of the cooking pot supporting the latter further to the source, this by means of the implementation of the heating source and the supporting means.
• This is consequently a unique device (with a unique heating source and a unique supporting means) able to be used for a plurality of different container types, in particular containers requiring antinomic heating modes, either concentrated, or distributed.
• the device is intended for cooking foodstuffs in at least one first type and one second type of container with a bottom, the heating source and the supporting means being arranged so that the bottoms of containers of the first and second types extend at different distances from the heating source.
• the bottoms of containers of different shapes extend at different distances from the heating source and thus receive a heating with different concentration.
• a wok could thus receive a more concentrated heating than a cooking pot.
• the heating source comprises a gas burner arranged for generating at least one central flame, preferably substantially vertical, and a peripheral crown of flames, preferably being tilted.
• the device is arranged such that the bottom of a container with a bulged bottom, for example a wok, extends closer to the source than the bottom of a container with a flat bottom, for example a saucepan.
• a bulged bottom for example a wok
• the device comprises a container- supporting grid comprising a ring for supporting a container, arranged so that a container with a bulged bottom, for example a wok, comes in abutment along a contact surface located between its lower end portion (for example the bottom surface thereof) and its upper end portion (for example the upper edge thereof forming its upper aperture), and so that a container with a flat bottom, for example a saucepan, comes in abutment, via its bottom, on the ring.
• a container- supporting grid comprising a ring for supporting a container, arranged so that a container with a bulged bottom, for example a wok, comes in abutment along a contact surface located between its lower end portion (for example the bottom surface thereof) and its upper end portion (for example the upper edge thereof forming its upper aperture), and so that a container with a flat bottom, for example a saucepan, comes in abutment, via its bottom, on the ring.
• FIG. 1 illustrates a front view of a wok placed on a device according to the preferred embodiment of the device of this invention
• FIG. 2 illustrates a profile sectional view of the wok and of the device of Fig. 1 ;
• FIG. 3 illustrates a perspective view of the wok and of the device of Fig. 1 ;
• FIG. 4 illustrates a front view of a saucepan placed on the device of Fig. 1 ;
• FIG. 5 illustrates a sectional profile view of the saucepan and of the device of Fig. 4;
• FIG. 6 illustrates a perspective view of the saucepan and of the device of Fig. 4;
• FIG. 7 illustrates a partially sectional view of the burner of the device of Fig. 1;
• FIG. 8 is a picture of the device of Fig. 1 in operation but without any container placed on the grid thereof.
• a device 1 for cooking foodstuffs is illustrated. Such a device
• the cooking module 1 is, in the present case, a cooking module arranged for being housed in an appropriate place in a kitchen.
• a kitchen and more particularly a restaurant kitchen, comprises a succession of modules, each having a function.
• the module 1 according to the invention is a module for cooking foodstuffs, arranged for allowing for containers of different types to be heated, for example, saucepans, cooking pots and woks.
• the cooking module 1 comprises a parallelepiped shape frame 2, for example made in metal, comprising a lower wall 2a and four side walls 2b, defining a hollow inner volume 3 opened on the upper face thereof 2c.
• a heating source being here a heat source, in the present case, a gas burner 4; such gas devices are generally referred to as 'high heat' type gas burners.
• the burner 4 is here a double burner.
• a double burner encompasses a burner which, from a unique gas supply, generates two flame patterns, in the present case, a central flame crown 7 and a peripheral flame crown 8; such flame crowns 7, 8 are illustrated on the picture in Fig. 8.
• Other patterns could be contemplated, for example a single central flame and a peripheral flame crown 8.
• the burner 4 is connected with a gas supply line 4', being in turn connected with a gas source, not shown, supplying the latter with combustion gas, as well known to those skilled in the art.
• the gas could be, for example, a methane-based natural gas or a liquefied petroleum gas type (LPG).
• the burner 4 comprises an inner sleeve 5 concentric with an external sleeve 6 for forming the central flame crown 7 and the peripheral flame crown 8.
• the sleeves 5, 6 each have the shape of a substantially cylindrical part of a common vertical axis 9. Both sleeves 5, 6 are integral with each other through their bases, connected to each other by a connecting lower annular portion 10; so, both sleeves 5, 6 are actually formed by a monobloc part.
• a disc 12 bored in its centre, is mounted on the upper ends of the sleeves 5, 6.
• the inner sleeve 5 is opened at its upper end, forming a central circular aperture 11 corresponding to the central aperture of the disc 12.
• the inner wall portion 13 of the disc 12 forms an inner flame-catcher ring 13.
• Such a ring 13 is bored in its thickness with a plurality of bores 14.
• Such bores 14 are evenly distributed angularly to the periphery of the inner ring 13.
• Each bore 14 extends substantially vertically, slightly sideways from inside to outside, going down and up. Bores 14 open, on the one hand - at the level of their upper aperture - into the central aperture 11 of the disc 12, and on the other hand - at the level of their lower aperture - in the space 5 provided between the inner sleeve 5 and the external sleeve 6, such a space 15 being supplied with gas through the line 4', being connected to a hole of the external sleeve 6 opening into such a space 15.
• the external wall portion 16 of the disc 12 forms an external flame-catcher ring 16.
• Such a ring 16 is bored in its thickness with a plurality of bores 14.
• the bores 17 are evenly distributed angularly to the periphery of the external ring 16.
• Each bore 17 extend sideways from the inside to the outside, going from down to up. Bores 17 open, on the one hand - at the level of their upper aperture - into the periphery of the disc 12, on the other hand - at the level of their lower aperture - into the inter-sleeve space 15.
• the bores 17 of the external or the peripheral flame-catcher ring 16 are more tilted relative to the vertical than are the bores 14 of the inner or central flame-catcher ring 13.
• the central ring 13 generates an almost vertical flame crown 7 while the peripheral ring 16 generates a tilted flame crown 8.
• a flame for example of a match
• ignition means are conventionally integrated to the burner 4 (for example, controlled means for forming a spark).
• flames are initiated by means of ignition means, and then maintained through the gas supply in the inter-sleeve space 15.
• the cooking module 1 supports, along the upper edges of its side walls 2b defining the upper aperture 2c, a grid 18 for supporting a container for containing foodstuffs to be cooked by the module 1.
• the grid 18 is arranged such that containers of different types extend at different distances from the burner 4. In particular, it is arranged such that a container with a bulged bottom (and more particularly, a wok) extends closer to the burner 4 than a container with a flat bottom (and more particularly, a saucepan or a cooking pot).
• the grid 18 comprises here a central ring 19, fixed to the side walls 2b of the cooking module 1 through connecting bars 20.
• the containers with a bulged bottom supported by the grid 18 extend closer to the burner 4 and thus receive a more concentrated heat than containers with a flat bottom which, when being supported by the grid 18, extend further from the burner 4 and therefore, receive a more distributed heat.
• Fig. 1 to 3 illustrate the cooking module 1 supporting a wok 21 with a bulged bottom and Fig. 4 to 6, the cooking module 1 supporting a cooking pot 22 with a flat bottom.
• the wok 21 has a bulged shape, more precisely a spherical one (it forms an opened hollow sphere portion). More precisely, it comprises a wall 21b forming a bulged bottom 21b, shaped as a portion of sphere, extending from an upper edge 21a, forming the upper aperture of the wok 21, up to a lower end surface 21c or bottom surface 21c of the wok 21.
• the wok 21 furthermore comprises a sleeve 21d fixed to its wall 21b at the level of its edge 21a.
• the cooking pot 22 has a hollow cylindrical shape opened on the upper side. It comprises a cylindrical- shaped side wall 22b, a bottom wall 22c and an upper edge 22a forming the upper aperture of the cooking pot 22. It furthermore comprises a sleeve 22d fixed to its side wall 22b.
• the diameter of the ring 19 of the supporting grid 18 is lower than the diameter of the bottom wall of the cooking pot 22. It is furthermore lower than the diameter of the upper edge 21a of the wok 21.
• the wok 21 is in contact with the ring 19 along a surface located between its upper edge 21a and its bottom surface 21c; in the present case, the wok 21 is supported approximately half height of its bulged bottom wall 21b.
• the bottom surface 21c of the wok 21 extends at a smaller distance from the burner 4 than the bottom wall 22 of the cooking pot 22.
• the heating as received by the wok 21 is thus more concentrated than the heating as received by the cooking pot 22.
• Such a difference in the heating concentration, due to the relationship between the dimensions of the ring 19 of the grid 18 and those of the wok 21 or the cooking pot 22, is improved by the pattern of the burner 4: as it has a double pattern with a central crown 7 of vertical flames and a peripheral crown 8 of tilted flames, the burner heats the wok 21 in a very concentrated way at the centre of the wok 21 (i.e. on its bottom surface extending in the vicinity of the central crown 7 of the burner 4) and heats the cooking pot 22 in a more distributed way (on its bottom surface extending at a substantially constant distance from the burner 4 and therefore receiving a more distributed heat from the central crown 7 and the peripheral crown 8).
• the heating central portion of the heating source 4 is all the more enhanced, to the disadvantage of its heating peripheral portion, as the distance from the container 21, 22 to the source 4 is smaller.
• the heating central portion of the burner 4 corresponds to the inner flame-catcher ring 13, generating the central flame crown 7.
• the heating peripheral portion of the burner 4 corresponds to the external flame-catcher ring 16, generating the peripheral flame crown 8.
• peripheral flames are sufficiently spaced apart from the burner 4 central flames, or are short enough, so as to avoid disturbing the flow of combustion products of the central flames.
• the invention provides the device with a multi-purpose use without any hazard at the safety level and meeting the energy standardized use specifications: the association of a burner and of a grid allowing them, by means of their respective arrangements, for a hygienic combustion to be obtained with a satisfactory efficiency, for a use with a wok or with a saucepan, more generally in more or less concentrated heating operating modes.
• the grid is not necessarily formed by a ring; for example, a plurality of tilted bars corresponding to the edges of a pyramid are adapted for filling the function of the ring as described in the present application.
• the function aimed at favouring more or less the heating of the central portion with respect to that of the peripheral portion could be filled in various ways.
• distinct gas supplies could be provided for each portion (central and peripheral), being adapted to set their powers independently one from the other; the ratio is thereby easily set between the power of the central portion and the power of the peripheral portion, allowing to increase all the more said ratio as the distance from the container to the source is smaller.

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• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Combustion & Propulsion (AREA)
• Mechanical Engineering (AREA)
• General Engineering & Computer Science (AREA)
• Cookers (AREA)
• Commercial Cooking Devices (AREA)

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• 2008
  • 2008-02-28 FR FR0801107A patent/FR2928203B1/fr active Active
• 2009
  • 2009-02-27 DE DE200921000017 patent/DE212009000017U1/de not_active Expired - Lifetime
  • 2009-02-27 WO PCT/IB2009/050807 patent/WO2009107103A2/en active Application Filing
  • 2009-02-27 EP EP09714639.3A patent/EP2250443B1/de active Active

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