GB2184344A

GB2184344A - Improved cooking system

Info

Publication number: GB2184344A
Application number: GB08630380A
Authority: GB
Inventors: Horace Regnart
Original assignee: Individual
Current assignee: Individual
Priority date: 1985-12-21
Filing date: 1986-12-19
Publication date: 1987-06-24
Also published as: GB2184344B; GB8630380D0; GB8531575D0

Abstract

A cooking system comprises a vessel (2) for location on a heat source (4) and an open-bottomed, dome-like cover member (10) for location over the vessel (2) with a lower skirt portion (14) of the cover member (10) surrounding the lower regions of the vessel (2). The system further comprises support means (12) for locating the cover member (10) in an operative position over the vessel (2) with the free edge of the skirt portion (14) of the cover member (10) located just above, out of contact with, the surface containing the heat source (4). <IMAGE>

Description

SPECIFICATION Improved cooking system This invention relates to an improved cooking system and more particularly to such a system for reducing heat loss from the source of heat during the cooking process.

Although the prime application of the system of the invention is in the efficient cooking of food for culinary purposes, the system also has many industrial applications where a material is to be heated, for example in the metallurgical, chemical, pharmaceutical or plastics fields.

In this respect therefore, it will be appreciated that the term 'cooking' as used generally hereinafter is to be understood as including within its scope the heating of food or other materials.

In the culinary field, it is common practice to utilise gas burners, electric hot plates or rings or other heat sources to heat the contents of pans or other vessels positioned on the heat sources.

However, a large proportion of the energy supplied by such sources is wasted and does not contribute towards the heating of the vessel, this loss being due to convection and radiation from the heat source itself and to convection and radiation from the heated pan or vessel.

It would be desirable to be able to provide a cooking system capable of making more efficient use of the heat being supplied thereto from a heat source.

According to the present invention there is provided a cooking system comprising a vessel for location on a heat source, an openbottomed cover member for location over the vessel and including a lower skirt portion adapted to be radially outwardly spaced from, to surround, the lower regions of the vessel, and support means to locate the cover member in an operative position in which the free edge of said skirt portion thereof is located above the plane of, to be out of contact with, the heat source.

It will be appreciated that, with such a system, radiant and/or convected heat energy from the heat source that would otherwise be lost to the atmosphere is trapped within the cover member and therefore contributes towards the heating of the vessel contents, while radiant and/or convected heat emanating from the walls of the vessel itself is also retained within the cover member to further supplement the heating of the vessel contents.

The cover member is preferably of generally hemispherical shape and may incorporate therein one or more thermally insulating layers or voids further to prevent heat loss therefrom.

The cover member may include one or more handles thereon and may be provided with one or more vents in the upper regions thereof which, together with the spacing of the lower edge of the skirt portion of the cover member from the heat source, prevent undue pressure fluid-up within the cover member.

In one embodiment of the invention, the support means for the cover member comprises a substantially annular support member of generally channel shape in transverse section adapted to surround the heat source, the free edge of the skirt portion of the cover member seating in said support member. Conveniently the length of the base of the support member and/or the free edge of the skirt portion of the cover member is of a generally undulating, non-linear form to vent the interior of the cover member and further prevent pressure build-up therein. A support member with an undulating base has the added advantage of reducing contact area with the heat source or surround thereof.

The support member may include a pair of substantially diametrically opposed, substantially radially outwardly projecting handles thereon, and a plurality of substantially radially inwardly projecting, circumferentially spaced lugs adapted to be located under the radially outer regions of the base of the vessel whereby the support member, vessel and cover member can be raised as one by means of said handles.

In an alternative embodiment of the invention, the support means for the cover member comprises a plurality of circumferentially spaced, substantially radially inwardly projecting lugs on the inner wall of the cover member above said skirt portion, said lugs being adapted to seat on the top of the vessel and locate the cover member in its operative position.

Preferably the free edge region of the skirt portion of such a cover member is inwardly reflex to define an annular channel within the lower regions of the cover member.

The system may further include an insulated base plate shaped to receive thereon the vessel, and a plurality of wire mesh grills and spacer means, for example solid, plate-like members, for location in the vessel whereby material to be heated can be located at various different levels within said vessel.

By way of example only, an embodiment of the invention will now be described in greater detail with reference to the accompanying drawing which is a vertical section through a cooking system according to the invention.

Referring to the drawing there is illustrated a cooking system including a pan 2 shown seated on an electric hot plate 4, the pan having a lid 6 provided with a handle 8.

The cooking system further includes an open-bottomed, dome-shaped cover 10 of generally hemispherical shape of, for example, stainless steel or aluminium and which may include one or more thermally insulating layers or voids (not shown). The cover includes a plurality, for example four, of inwardly projecting lugs 12 circumferentially spaced around the inner wall of the cover above a lower skirt portion 14 of said cover. The lugs are adapted to seat on the pan 2 to locate the cover in an operative position enclosing the pan with the skirt portion 14 of the cover 10 spaced radially outwardly of, to surround, the lower regions of the pan.

The free edge regions of the skirt portion 14 of the cover 10 are inwardly reflex to define an annular channel 16 within the lower regions of the cover adapted to collect condensates and other liquids as will be detailed below, said lower regions of the cover 10, with said cover in its operative position, being located just above, out of contact with, à surface forming a continuation of the heat source 4.

The cover 10 includes an upper handle 18 and is provided with one or more ports or vents 20 in the upper regions thereof.

In use of the system, and as with conventional pans, heat passes by conduction from the hot plate 4 to the base of the pan 2 to heat the contents thereof.

However, unlike conventional systems, heat from the hot plate 4 that would otherwise be lost by convection around and above the pan 2 and heat radiated outwardly and/or convected from the hot pan 2 itself is collected and retained within the cover 10 and therefore contributes towards the heating of the contents of the pan 2.

The provision of the vents 20 in the cover 10 and the location of the lower edge region of the cover 10 just above the hot plate surface prevents any undue pressure build up within the cover 10 and also permits the escape of exhaust gases, while the channel 16 within the cover 10 serves to collect any condensation or other liquid that may be formed within the cover and prevents them from marking or otherwise detracting from the appearance of the hot plate surround. Means may be provided to facilitate emptying of liquid from the channel 16 both after use of the cover and after washing thereof.

In an alternative cooking system not shown, the cover 10 is again of generally hemispherical shape but the support means for locating the cover 10 relative to the pan 2 comprise a separate component instead of the integral lugs 12 shown in the illustrated embodiment.

More particularly the support means comprise an annular member of generally semicircular channel shape in transverse section adapted to be located on a surface surrounding the heat source 4, and whereby said member in effect comprises an annular trough.

The free edge of the skirt portion 14 of the cover 10 seats in the annular member to enclose the pan 2 in the manner of the illustrated embodiment. The edge region of the skirt portion 14 of the cover 10 need not be of an inwardly reflex nature as the annular supporting member itself serves to collect any condensates or the like.

In order to provide pressure relief at the lower region of the cover 10, the lower edge of the skirt portion 14 of the cover 10 or the base of the annular support member are circumferentially scalloped or undulating to provide regions of non-contact therebetween whereby gases can escape from the cover 10.

The base of the support member and the lower edge of the skirt portion 14 may be provided with corresponding undulations seating in one another whereby escape of gases is beneath the support member. An added advantage of an undulating support member is that the area thereof in contact with the heat source or its surrounds is reduced.

Preferably the annular support member is provided with diametrically opposed, outwardly projecting handles to enable lifting of the support member and cover as one, while the support member may further include a series of circumferentially spaced, inwardly projecting lugs adapted to be located beneath the radially outer regions of the base of the pan 2 whereby the support member, cover 10 and pan 2 can be lifted as one, for example onto an insulating base plate specifically provided and shaped to receive the cooking system thereon.

In all embodiments of the invention, the cooking system preferably includes a series of wire mesh grids and the like, such as referenced 22 in the drawings, that can be stacked on one another with solid plate-like spacer members or baffles therebetween whereby the food to be cooked can be located at various different levels within the pan dependent upon the mode of cooking to be used. A base stand 24 within the pan may also be provided to support the grids 22. With such an arrangement, the radiant heat can be thermodynamically degraded and transformed into convective energy for the purpose of effecting a baking mode of cooking.

Although described and illustrated as being used on an electric heat source, the cooking system of the invention can equally well be used on gas, solid fuel and the like.

The described systems save a considerable amount of heat energy during a cooking process compared with conventional cooking utensils, in that the cover 10 serves to collect both radiant and convected heat supplied by the heat source that would otherwise be lost to the atmosphere. Thus, for a given heat source, the cooking process is considerably faster resulting in less energy being used in the process as a whole.

The temperature within the cover can readily be kept at a controlled and desired value with only a minimum amount of regenerative source heat being required to equalise the heat loss by exhaust gases through the vents 20 in the cover 10.

An additional advantage of the described system is that the foods natural juices/flavours that would otherwise be lost in the form of steam vapour in conventional utensils are substantially sealed within the system, while the rapid heating associated with the described arrangements tends to preserve the foods own natural texture.

The amount of fat/oil used in some cooking processes such as frying can be considerably reduced and in some cases eliminated, thus providing a health benefit factor to the system.

Various cooking modes can be carried out in the system, such as baking, steaming, roasting, deep, shallow or dry frying, boiling, stewing or simmering, while the system in effect can be used as a hob-top oven thus saving on the cost of heating an entire oven.

The system may be provided with a specially designed pan, or may be used in conjunction with conventional, existing utensils. If the pan has a handle, the cover 10 will be provided with an appropriate slot therein to receive the handle, said slot conveniently including means to seal that part of the slot above, below and/or to either or both sides of the pan handle when the cover is in position thereover.

As mentioned above, the system may include a specially designed insulated base plate to keep food hotter longer after cooking, while such a base plate may include an electric heating element.

Although the described system is particularly suited to culinary pursuits, it also has application in other industrial fields where heating of material in a vessel is required.

Clearly a number of modifications and variations from the construction of the described and illustrated systems can be made without departing from the scope of the appended claims. For example the vessel over which the cover is to placed may be such as to project through an appropriately positioned opening in the top of the cover. Other modifications will be apparent to those skilled in the art.

Claims

1. A cooking system comprising a vessel for location on a heat source, an open-bottomed cover member for location over the vessel and including a lower skirt portion adapted to be radially outwardly spaced from, to surround, the lower regions of the vessel, and support means to locate the cover member in an operative position relative to the vessel in which the free edge of said skirt portion thereof is located above the plane of, to be out of contact with, the heat source.

2. A cooking system as claimed in claim 1 in which the cover member is of generally hemispherical shape.

3. A cooking system as claimed in claim 1 or claim 2 in which the cover member incorporates therein one or more thermally insulating layers.

4. A cooking system as claimed in any one of claims 1 to 3 in which the cover member includes one or more handles thereon.

5. A cooking system as claimed in any one of claims 1 to 4 in which the cover member is provided with one or more vents in the upper regions thereof.

6. A cooking system as claimed in any one of claims 1 to 5 in which the support means for the cover member comprise a substantially annular support member of generally channel shape in transverse section adapted to surround the heat source, the free edge of the skirt portion of the cover member seating in said support member.

7. A cooking system as claimed in claim 6 in which the length of the base of the channel section of the support member and/or the free edge of the skirt portion of the cover member are of generally undulating, non-linear form.

8. A cooking system as claimed in claim 6 or claim 7 in which the support member includes a pair of substantially diametrically opposed, substantially radially outwardly projecting handles thereon, and a plurality of substantially radially inwardly projecting, circumferentially spaced lugs adapted to be located under the radially outer regions of the base of the vessel whereby the support member, vessel and cover member can be raised as one by means of said handles.

9. A cooking system as claimed in any one of claims 1 to 5 in which the support means for the cover member comprises a plurality of circumferentially spaced, substantially radially inwardly projecting lugs on the inner wall of the cover member above said skirt portion, said lugs being adapted to seat on the top of the vessel and to locate the cover member in its operative position.

10. A cooking system as claimed in claim 9 in which the free edge region of the skirt portion of the cover member is inwardly reflex to define an annular channel within the lower regions of the cover member.

11. A cooking system as claimed in any one of claims 1 to 10 and including an insulated base plate shaped to receive thereon the vessel.

12. A cooking system as claimed in any one of claims 1 to 11 and including a plurality of wire mesh grids and spacer means for location in the vessel whereby material to be heated can be located at various different levels within the vessel.

13. A cooking system as claimed in claim 12 in which the spacer means comprise solid, plate-like members.

14. A cooking system substantially as de scribed with reference to and as illustrated by the accompanying drawing.

15. A cover member for a cooking system as claimed in any one of claims 1 to 14.

16. A cover member and support means for a cooking system as claimed in any one of claims 1 to 14.