Classifications

• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J37/00—Baking; Roasting; Grilling; Frying
  • A47J37/12—Deep fat fryers, e.g. for frying fish or chips
• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J27/00—Cooking-vessels
  • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels

Definitions

• the invention relates to an apparatus which makes it possible to carry out, on the one hand, dishes of the "melted" type and, on the other hand, makes it possible to carry out steam cooking of foods.
• the invention more particularly relates to a steam cooking accessory which is designed to fit with such apparatus.
• a traditional fondue appliance makes it possible to make various dishes, such as processed cheese, meats, etc. It is thus possible to imagine accompanying these dishes with steamed foods.
• steamed potatoes can accompany the processed cheese made in the fondue machine.
• steamed carrots will accompany beef made in the context of a Burgundy fondue.
• Steamed foods are preferred because such a type of cooking keeps the organoleptic qualities of these different foods.
• FR2961680 discloses a fondue apparatus that includes a heating base on which a container is positioned and wherein the food to be cooked is placed.
• the container has an upper opening for the manipulation, independently and independently by the various guests, food during cooking.
• each guest has a food handling tool during cooking at within the container. These tools may be in the form of spades, tridents or other forms suitable for handling and gripping food.
• Such type of apparatus may further include a skirt consisting of a closed side wall surrounding the cooking vessel and extending vertically along the vessel.
• a skirt consisting of a closed side wall surrounding the cooking vessel and extending vertically along the vessel.
• Another type of fondue apparatus commonly referred to as "Chinese fondue” is also known from the prior art.
• These fondue appliances have a container and a heating base.
• the container is for cooking food.
• the particularity of a Chinese fondue-type appliance lies in the fact that an additional device is mounted on and above the cooking vessel.
• This device is in the form of a bowl that rests on feet. The feet rest themselves on the container. This device allows storage of food in the bowl.
• this device has no other purpose than keeping food warm.
• the steaming of the accompanying foods requires the use of a device other than the fondue machine itself.
• the present invention therefore aims to provide an apparatus for overcoming the defects of the prior art cited above, by providing a single device for the realization of traditional fondues and steaming food.
• the invention relates to a fondue apparatus which includes a heating base and a container that rests on the heating base.
• the container includes a side wall, a bottom wall, an upper free end that defines an upper opening of the container, and an interior volume to the container.
• the fondue apparatus further comprises a skirt which has an upper free end which defines an upper opening of the skirt, a side wall, and the assembly defines a volume in which the container is located.
• the fondue appliance comprises a cooking accessory consisting of a bottom wall, a side wall surrounding the bottom wall, the bottom wall and / or the side wall comprise perforations, and the accessory of cooking occupies at least partly the upper opening of the container or the upper opening of the skirt.
• the fondue appliance is characterized in that the cooking accessory comprises at least a first section and a second section and the first section is positioned above the second section.
• the fondue appliance is characterized in that the first section and the second section of the cooking accessory have a common section which has the same area.
• the fondue apparatus is characterized in that an inner annular wall separates and ensures the junction between the first and the second section of the cooking accessory and the inner annular wall abuts on the upper free end of the skirt.
• the first section and the outer or inner annular wall form between them an angle between 0 ° and 180 ° and the second section and the outer or inner annular wall form between them an angle which is between 0 ° and 180 °.
• the second section of the cooking accessory is extended below the bottom wall of the cooking accessory to form a zone support and the support area of the cooking accessory consists of one or more point supports or continuous support.
• the cooking accessory comprises gripping means.
• the cooking accessory comprises an upper free end defining an upper opening and a lid which has a shape adapted to cover the upper opening of the cooking accessory.
• the lid of the cooking accessory comprises gills.
• the lid comprises a device for closing and opening these openings.
• the cooking accessory is made of a polymeric material which is thermally non-conductive.
• the fondue appliance is characterized in that the cooking accessory comprises an outer annular wall which surrounds the cooking accessory and which bears on the upper free end of the skirt.
• the inner annular wall and / or the outer annular wall of the cooking accessory comprises a seal.
• the fondue apparatus comprises an elastic storage device used to maintain between them the various elements constituting the fondue apparatus.
• FIG. 2 is a perspective view of the steam cooking accessory according to the invention.
• FIG. 3 is a front view of the steam cooking accessory according to the invention.
• FIG. 4 is a top view of the steam cooking accessory according to the invention.
• FIG. 5 is a sectional view of a fondue apparatus according to the invention.
• FIG. 6 shows an overview and in perspective of a fondue apparatus according to the invention.
• FIG. 7 is a perspective view of the invention according to a particular embodiment.
• Figure 8 is a perspective view of the steam cooking accessory according to a particular embodiment.
• FIG. 9 is a perspective view of the steam cooking accessory according to a particular embodiment.
• FIG. 10 is a perspective view of the steam cooking accessory according to a particular embodiment.
• a fondue appliance (1) comprises a cooking vessel (3) for cooking food, a base (2) heating adapted to provide the thermal energy necessary for cooking food, a cooking accessory (20), a skirt (8) for surrounding the container (3) and a lid (60).
• the cooking vessel (3) rests on the heating base (2) and, in the present embodiment, is separable therefrom.
• the container (3) is made of metal and comprises a bottom wall (5) without opening which rests on the heating base (2) and a non-perforated side wall (4) which extends vertically upwards and from the bottom wall (5).
• the side wall (4) of the container (3) comprises an upper free end (6) which defines an opening of the container (3).
• the container (3) comprises an interior volume (7).
• the base (2) heating comprises a base (40) and an electric heating device (41) disposed in the base (40).
• the heating base (2) may be of plastics material and comprises a bottom wall (40) by means of which the cooking appliance (1) can rest on a working surface.
• the heating base (2) also includes a sidewall (42) that extends upwardly from the bottom wall (40) and whose upper free end (43) defines an upper opening of the heating base.
• the electric heating device (41) comprises an electric heating resistor (44), and a heating plate (45) disposed above the electric heating resistor (44) and on which the container (3) rests directly.
• the electric heating device (41) also comprises a power system (not shown in the figures) and control (46) of the electrical supply of the electric heating resistor (44) more commonly called thermostat (46).
• the electric heating device (41) is arranged in the base (40) so that the heating plate (45) is substantially at the level of the upper opening of the base (40).
• the fondue apparatus (1) also comprises a skirt (8), for example made of plastic, surrounding the container (3), including the side wall (4) of the container (3), and thus forms a thermal protection.
• the skirt (8) has a side wall (9) extending vertically from the base (2) to the upper free end (6) of the side wall (4). ) of the container (3) and the assembly defines an interior volume (10) to the skirt (8). Therefore the thermal protection is optimal, and no part of the outer surface of the container (3) is accessible from the outside.
• the skirt (8) is removable from the base (2) and is adapted to be attached thereto. This feature allows in particular to be able to very easily clean the fondue set (1).
• the skirt (8) and the container (3) which are free of any electrical component, can then be separated from the base (2) and cleaned with large water, for example, by a dishwasher.
• the side wall (9) of the skirt (8) comprises locking means (70) which are adapted to cooperate with complementary locking means (71) carried by the base (2) so as to allow the releasable attachment of the skirt (8) at the base (2) and thus secure the fondue apparatus (1).
• the assembly of the skirt (8) is provided by snapping.
• the fondue apparatus (1) is shaped so that there is a substantially annular space (80) between the side wall (4) of the container (3) and the side wall (9) of the skirt (8) when the container (3) and the skirt (8) are positioned on the base (2).
• the skirt (8) also comprises an annular wall (1 1) which is carried by the side wall (9) at its upper free end (90).
• This annular wall (1 1) extends in the horizontal plane towards the interior of the container (3) to an inner free end (92) which extends beyond the upper free end (6) of the side wall (4) of the container (3).
• the annular wall (1 1) is intended to supplement the protection of the user against possible burns related to the container (3), and to prevent, among other things, food falling into the annular space (80) .
• the annular wall (1 1) further includes orifices (91) passing therethrough in an area between its internal free end (92) and the upper free end (90) of the side wall (9) of the skirt (
• the openings (91) are, for example, open oblong slots, that is opening at the inner free end (92) of the annular wall (1 1) and thus make it possible to maintain place peaks in the container (3) during operations melted cooking.
• the cooking accessory (20) is composed of a side wall (21) surrounding a bottom wall (22).
• the cooking accessory (20) comprises a first section (24) and a second section (25) which are positioned one above the other.
• the bottom wall (22) is generally located inside the second section (25). In other embodiments it is conceivable that the bottom wall (22) is located inside the first section (24) or between the first and the second section.
• a first variant embodiment of the cooking accessory (20) visible in FIG. 3, it comprises a first section (24) and a second section (25) which are separated by an inner annular wall (30). .
• This inner annular wall (30) ensures the junction between the first section (24) and the second section (25).
• This inner annular wall (30) abuts on the annular wall (1 1) of the skirt (8).
• the first section (24) and the inner annular wall (30) form an angle between them which can be between 0 and 180 degrees. This is preferably 100 degrees.
• the second section (25) forms with the inner annular wall (30) an angle ⁇ between 0 and 180 degrees. This is preferably 130 degrees.
• Openings (23) are made in the bottom wall (22) of the cooking accessory (20), as can be seen in FIG. 4. These openings (23) are substantially circular and have a diameter of about 6mm. Preferably the center of these openings is arranged on a series of concentric circles which are all centered in the middle of the bottom wall (22) and which have a diameter which gradually decreases. The openings (23) are spaced on these circles, and between them, a distance of between 3.5 mm and 7 mm.
• additional lateral openings (33) can be made in the side wall (21).
• These lateral openings (33) are located at the second section (25) and preferably at the height of the bottom wall (22).
• these lateral openings (33) have an oblong shape, opening on the lower side of the second section (25).
• the lateral openings (33) of the lateral wall (21) may also have a circular shape as can be seen in FIG.
• these openings (23, 33) may have a multitude of shapes or profiles and the spacing between two openings (23, 33) may also be varied.
• the lateral openings (33) may have a sinusoidal profile, as is the case in FIGS. 2, 3 or 8, or may have a square or trapezoidal profile.
• the cooking accessory (20) may comprise various variants.
• the first section (24) can thus have the shape of a cylinder, a cone or be of square shape.
• the second section (25) can have the shape of a cylinder, a cone or be of square shape.
• Different combinations of shapes can be envisaged for this cooking accessory (20), as for example the first section (24) can have a cylindrical shape and the second section (25) a square shape.
• the first section (24) could have a square shape as the second section (25).
• the first section (24) could be conical and the second section (25) too. Other form combinations are also conceivable.
• Figures 8, 9, 10 show a variant of the cooking accessory (20) where the side wall (21) comprises a first (24) and a second section (25) which are directly in contact. They include in this case a common section of the same area.
• An outer annular wall (31) surrounds the cooking accessory (20) and bears on the annular wall (1 1) of the skirt (8).
• the side openings (33) may have different shapes. Thus, as can be seen in FIG. 8, the lateral openings (33) have a sinusoidal profile. In Figure 10, these lateral openings (33) are circular.
• the cooking accessory (20) also comprises a support zone (26) corresponding to the extension of the side wall (21) of the cooking accessory (20) beyond and below the cooking wall. bottom (22) of the cooking accessory (20).
• This bearing zone (26) comprises a succession of point supports (27) as can be seen in FIG. 3.
• the bearing zone (26) consists of a flat continuous surface (28).
• the cooking accessory (20) includes an upper free end (100) that defines an upper opening of the cooking accessory (20).
• a cover (60) completes the entire device. It is dimensioned to cooperate and cover the upper opening of the cooking accessory (20).
• the lid further includes a gripper (64) and louvers (62) which are disposed on the lid (60).
• a device (61) vents which, when actuated, allows the user to open or close the openings (62) of the cover (60) to let or not the flow of steam.
• the control of the opening size of these openings (62) is also achievable through this device (61) of vents.
• the inner annular wall (30) abuts on the annular wall (1 1) of the skirt (8) and the second section (25) covers at least partially the upper opening of the container (3) defined by the free end (6) of the side walls (4) of the container (3) and the upper opening of the skirt (8) defined by the upper free end (90) of the side walls (9) of the skirt (8)
• the volume (10) defined by the skirt (8) is sealed by this contact.
• This seal may be reinforced by the addition of a circular seal or a mechanical device (not shown in the figures) present either on the inner annular wall (30) of the cooking accessory (20), or on the annular wall (1 1) of the skirt (8).
• a complementary sealing device may also be associated with the outer annular wall (31) of the cooking accessory (20).
• a device seals between the lid (60) and the upper free end (100) of the cooking accessory ( 20).
• the user When using the fondue appliance (1), the user first places water in the container (3) and food in the cooking accessory (20).
• the cooking accessory (20) is arranged above the skirt (8), and the lid (60) above and on the cooking accessory (20).
• the heating means (41) When the heating means (41) are activated, water vapor is created in the volume (7).
• the seal between the cooking accessory (20) and the skirt (8) is ensured by the contact between the inner annular wall (30) of the cooking accessory (20) and the annular wall ( 1 1) of the skirt (8) and on the other hand sealing is ensured between the cooking accessory (20) and the cover (60) by the contact between the cover (60) and the upper free end ( 100) of the cooking accessory (20). This has the effect that the vapor flow is contained in the fondue apparatus (1) and has no possibility or exit path.
• an exit path for the steam flow is created when the user actuates the vent device (61) linked to the lid (60). Actuation of this device (61) vents can close or open the openings (62) of the cover (60). Depending on the degree of opening desired by the user, the flow of ejected vapor will be higher or lower.
• the arrows indicate the path followed by the steam to exit the fondue apparatus (1).
• the water vapor is thus created in the volume (7) of the container (3), passes through the openings (23) of the bottom wall (22) of the cooking accessory (20), passes through the food that is present in the cooking accessory (20), and out through the openings (62) of the lid (60). In this way, steam cooking of food is ensured.
• the side wall (21) also comprises openings (33)
• the water vapor passes as well through the openings (33) of the side wall (21) as through the openings (23) of the bottom wall (22) of the cooking accessory (20).
• the gripping means (50) of the accessory allow the user to manipulate the cooking accessory (20) without risk of burn.
• the cooking accessory (20) can thus be placed on a worktop and in this case, the weight of the cooking accessory (20) will be distributed on the support zone (26) allowing a maintenance to the horizontal of the cooking accessory (20).
• a second step when the food steaming is performed with the cooking accessory (20), the user empties the excess water present in the container (3). After repositioning the container (3) on the heating base, the user can then use the apparatus in its melted type cooking mode.
• the advantage is that he has directly his steamed food and fondue machine.
• the advantage lies in the fact that it fits in one device.
• a storage device (101), visible in FIG. 7, is present. It allows to limit between them the relative movements of the various elements constituting the fondue appliance.
• Figure 8 shows the storage device (101) which is in the form of an elastically deformable tape. This comprises an opening (102) of diameter substantially larger than that of the handle (64) of the cover (60).
• the length of the ribbon is substantially less than the length of the periphery of the fondue apparatus (1) so that an elastic return can hold in place all the elements constituting the fondue apparatus (1) when the ribbon is positioned along the periphery of the fondue apparatus (1).

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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Cookers (AREA)

Applications Claiming Priority (2)

Publications (1)

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ID=46785673

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Family Cites Families (11)

• 2012
  • 2012-06-26 FR FR1256052A patent/FR2992156B1/fr active Active
• 2013
  • 2013-06-19 WO PCT/FR2013/051434 patent/WO2014001692A1/fr unknown
  • 2013-06-19 CN CN201380033183.0A patent/CN104379036B/zh not_active Expired - Fee Related
  • 2013-06-19 EP EP13737334.6A patent/EP2863780A1/fr not_active Withdrawn

Non-Patent Citations (2)

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