FR2497085A1

FR2497085A1 - SPRING PIN AND END CAP FOR THE REMOVAL OF MEAT

Info

Publication number: FR2497085A1
Application number: FR8027651A
Authority: FR
Original assignee: Individual
Current assignee: Individual
Priority date: 1980-12-29
Filing date: 1980-12-29
Publication date: 1982-07-02
Also published as: DE8138091U1; DE3151812A1

Abstract

The skewer (1) is guided by a handle (12) in such a way that it can be displaced from a used position into a retracted position and that the handle pushes off the roasted pieces of meat or the like from the skewer (1). An operating finger (15), which projects outwards through a slot (16) in the handle (12), is fastened to the skewer (1) for firm holding and displacement of the latter.

Description

En ce qui concerne la préparation de la viande à la broche, on se sert généralement d'une tige de fer à rôtir la viande, se composant d'un fer aplati à embout dit "fer de lance, forgé en métaux résistants, acier, inox, ou amalgames, pouvant supporter la chaleur du four et de la rôtissoire.Regarding the preparation of meat on a spit, we generally use a rod of iron for roasting the meat, consisting of a flattened iron with a tip called "spearhead, forged in resistant metals, steel, stainless steel, or amalgams, able to withstand the heat of the oven and the roasting pan.

Seulement, l'éjection de la viande une fois cuite pose des problèmes qui ne sont pas restés inapergus à l'inventeur, qui doit par exemple résoudre l'éternel problème de l'hygiène si souvent bafouée en matière alimentaire, telle que l'utilisation des doigts, de couteaux ou fourchettes, qui risque et se cassent souvent. Tel est le cas marquant ici.Only, the ejection of the meat once cooked poses problems which did not remain unnoticed by the inventor, who must for example solve the eternal problem of hygiene so often flouted in food, such as the use fingers, knives or forks, which often risk and break. This is the striking case here.

Nous avons donc ajouté, et c1 est là le point nouveau de l'invention, pour accélerer et rendre l'opération nette et propre, un dispositif d'éjection des aliments tels que la viande ou autres, une manche élargie munie d'un ressort souple rentrant dans celle-ci ou suivant le modèle et le tracé du fer de lance pointu ou son importance. (manche en toute matière, bois, fer, métaux inoxydables). Le ressort peut être Fixé à l'intérieur de la manche ou en sortir en-dessous pour être maintenu et étiré pour son lancement par un anneau ou poignée.We have therefore added, and this is the new point of the invention, to speed up and make the operation clear and clean, a device for ejecting food such as meat or the like, an enlarged sleeve provided with a spring. flexible entering it or following the model and the layout of the pointed spearhead or its importance. (handle in any material, wood, iron, stainless metals). The spring can be fixed inside the handle or come out below to be held and stretched for launching by a ring or handle.

Les anneaux, suivant l'usage de la broche, peuvent être directement fixés en haut de la manche, et ceci pour ne pas gêner la manipulation. Un bouton d'éjection peut également se trouver sur la manche et la simple pression de celui-ci déclencherait la remontée du ressort.The rings, depending on the use of the pin, can be directly attached to the top of the sleeve, and this not to interfere with handling. An eject button can also be found on the sleeve and the simple pressure of it would trigger the ascent of the spring.

Les dessins représentés dans cet exposé et décrits, ne sont donnés qu'à titre schématique, indicatif, non limitatif et sont sujets à de nombreuses variantes de réalisations et d'applications comme produit industriel nouveau.The drawings represented in this description and described, are given only for schematic, indicative, nonlimiting purposes and are subject to numerous variants of embodiments and applications as a new industrial product.

La figure 1 représente la manche en coupe transversale munie du ressort accroché à un anneau sortant du fond de la manche pour la descente et la montée du ressort.Figure 1 shows the sleeve in cross section provided with the spring attached to a ring exiting from the bottom of the sleeve for the descent and rise of the spring.

La figure 2 représente un second modèle. Le ressort reste attaché au fond de la manche, mais en sort à la hauteur voulue pour l'éjection des produits Fixes sur la broche.Figure 2 shows a second model. The spring remains attached to the bottom of the sleeve, but leaves it at the desired height for the ejection of the Fixed products on the spindle.

Des anneaux de fixation se trouvent en haut de la manche.Attachment rings are located at the top of the sleeve.

La figure 3 représente un embout à plateau muni d'ailes de chaque côté. Ce plateau est fixé au bout du ressort et les ailes servent à le descendre et pour le fixer dans les anneaux qu'on soulève.Un relâchement des anneaux permet la remontée du ressort qu'on peut appuyer par un mouvement d'étirage pour l'éjection définitive. Figure 3 shows a tray tip with wings on each side. This plate is fixed at the end of the spring and the wings are used to lower it and to fix it in the rings that are lifted. A loosening of the rings allows the spring to rise, which can be pressed by a stretching movement to final ejection.

La Figure 4 représente un modèle simpliFié d'embouts à ailes tout à fait indépendants et échangeables, en toutes matières Cmême en plastique), adaptés à toutes broches, et pouvant être actionnés par simple mouvement de descente et de remontée.Figure 4 shows a simpliFied model of wing tips completely independent and exchangeable, in all materials (even plastic), suitable for all pins, and can be actuated by simple movement of descent and ascent.

La figure 5 représente des brochettes à branches multiples, pour recevoir des saucisses dites de FrancFort,
Strasbourg, etc..., pour être enfilées an horizontale ou verticale pour cuisson, à qui éventuellement le pain peut entre ajouté sous toutes ses formes, petit, long, baguettes, rond, etc... expulsion se fait par les moyens prescrits précedemment. FIG. 5 represents skewers with multiple branches, to receive sausages called FrancFort,
Strasbourg, etc ..., to be strung horizontally or vertically for baking, to which possibly the bread can be added in all its forms, small, long, baguettes, round, etc ... expulsion is done by the means prescribed previously .

Claims

I9EVENDICATIDNS

Different spits but of the same design - afFérent in the preparation of meat for roasting, either to prepare a specialty highly tasted called "LA

MEAT ON THE BROOCH ", served as such, skewered and presented to the customer in order to be consumed after removal from the plate. To greatly facilitate the removal of the spit, an iron rod called" Lance "has been designed. springs manipulated by extension or pulling movement, all for the purpose of automating the movement of ejection of the filling, which, apart from the meat, can be: sausages of all kinds, cold cuts, or all food to be roasted, either in the roasting pan, in the oven, and even in the appliance called "Barbecue".

Device according to claim - I - handle provided with spring actuated by a spring attached to a ring protruding from said handle and actuated by consecutive stretching and release.

Device according to claim - 2 - characterized by a second model, variant where the spring remains attached to the bottom of the sleeve, but is adapted to the length of the rod. A ring stretches the spring for expelling the materials attached to the rod, and is immediately released.

Device according to claim - 3 - characterized by a tip plate with wings serving as handles, attached to the end of the spring to rings which are fixed at the top of the sleeve, and retaining the spring by the ends each on their side by the ends of the wings.

Device according to claim - - 4 - characterized by a simple model without any spring, suitable for the rod according to whether it is round or flat, but is differentiated by the fin plate tip that it is extended by a kind of pipe of a few lengths, in order to wedge it between two fingers, to effect the back and forth movement helping the sliding towards the plate of the raked or cooked parts.

Device according to claim - 6 - characterized by skewers with multiple branches for cooking sausages, their skewers, either horizontally, vertically, depending on the size of the materials.

Breads cut in slices can also be skewered in this way, and represent the bottom of a t'futur sandwiches.