GB2529822A

GB2529822A - Cooking Apparatus

Info

Publication number: GB2529822A
Application number: GB1415499.1A
Authority: GB
Inventors: Matthew Thomas Barton
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-09-02
Filing date: 2014-09-02
Publication date: 2016-03-09
Also published as: GB201415499D0

Abstract

A cooking surface 1 comprising at least one concave curved region 3 and at least one convex curved region 2, said curved regions being dimensioned and configured to engage a curved sausage 5. The radius of curvature of the curved regions may be constant, or may vary along the longitudinal direction of the region. The curved regions may be divided into channels, possibly by means of upstanding protrusions. Also disclosed are pans and cooking inserts which include the cooking surface of the invention.

Description

Intellectual Property Office Application No. GB1415499.1 RTTVI Date:30 March 2015 The following terms are registered trade marks and should be read as such wherever they occur in this document: Teflon Intellectual Property Office is an operating name of the Patent Office www.gov.uk/ipo

COOKING APPARATUS

The present invention relates to an improved cooking apparatus and in particular to a cooking apparatus for cooking sausages.

As is well known, sausages can take a variety of forms and sizes, and many sausages have an elongate and curved ("c-shaped') configuration as well as being generally cylindrical. This description focuses especially on such curved sausages, rather than (for example) flat slices of sausage or straight sausages such as hot dogs. It is to be appreciated that a sausage is generally cylindrical but curved. As such, in Figure 1 of the attached drawings we define a sausage as having two rounded side surfaces on either side, a concave surface (inside the c') and a convex surface (outside the c"). This configuration may be described as allantoidal.

It should be noted that a sausage which is originally substantially cylindrical or only slightly curved, may develop a more pronounced curve during cooking, leading to the problems explained below. Sausages may become more curved during cooking due to the sausage skin tightening.

The curved shape of a typical sausage poses particular problems when cooking, especially when cooking in a flat-bottomed pan. A curved sausage tends to lie flat in a pan or on a grill, so that the sides of the sausage meet with the cooking surface (for example of a pan, grill or griddle) and are readily cooked. However the convex and concave surfaces of the sausage tend to cook more slowly because they cannot come into direct contact with the cooking surface. It is not practical or easy to balance a sausage on the peak of its convex surface, and nor is it possible to bring the concave surface into contact with the cooking surface without breaking the sausage. This results in possible overcooking of the sides of the sausage, and relative undercooking of the concave and convex surfaces. This is undesirable in terms of taste and appearance, and also has possible food hygiene implications due to the possibility of eating under-cooked or uncooked meat.

There is a need in the art for an improved apparatus that is specifically designed for even and simple cooking of a curved sausage.

UK published patent application GB 2 206 775 A discloses a sausage frying pan having parallel troughs therein which are intended to support an upstanding sausage. However this document does not address or solve the problem of proper cooking of the convex and concave parts of a sausage. The arrangement of this document seems to support a sausage longitudinally, so that the sausage is lined-up end to end along each trough, but the convex and concave parts of the sausage will still not be properly cooked. Indeed this arrangement does not seem to realise the problem that occurs with curved sausages; it seems to be designed for straight sausages, and attempts to address a problem of gathering excess fat.

Similarly GB 2488998A discloses a sausage cooking apparatus comprising a pan having parallel channels together with a corresponding lid with channels. Together the pan and lid define tubes to contain sausages. Again this document does not address the problem relating to curved sausages, and focusses on the gathering of excess fat.

According to the present invention, there is provided a cooking surface comprising at least one concave curved region and at least one convex curved region, said curved regions being dimensioned and configured to engage a curved sausage.

Preferably the cooking surface further comprises at least one substantially flat region.

Advantageously each concave region and each convex region has a longitudinal direction and each region is divided into channels, optionally by upstanding protrusions or vanes.

Conveniently each channel is dished, preferably wherein each channel has a substantially semi-circular cross-section.

In one aspect each concave region and each convex region has a longitudinal direction and the radius of curvature of one or both regions is constant.

Alternatively each concave region and each convex region has a longitudinal direction and the radius of curvature of one or both regions is not constant.

Preferably the at least one concave region has a radius of curvature that increases in a longitudinal direction and the at least one convex region has a radius of curvature that decreases in the same longitudinal direction.

Conveniently the at least one concave region and the at least one convex region each have a width, and the width of each region decreases or increases as the radius of curvature decreases or increases respectively.

Advantageously the boundaries of the at least one concave region and the at least one convex region are tessellated, preferably into the taijitu or so-called yin-yang" geometric symbol.

The invention also provides a cooking insert comprising a cooking surface according to the claims, wherein the cooking insert is for insertion into a known pan or placement on a flat griddle, the cooking insert preferably comprising a flat base.

Preferably the insert includes a circumferential channel for collecting fat during cooking.

The invention also provides a pan having a cooking surface according to the claims formed on or with a cooking surface of the pan.

Advantageously the pan has a substantially flat base, wherein the region between the cooking surface and the base is preferably formed of a solid heat-conductive material.

Aspects of the invention will now be described with reference to the accompanying drawings, in which: Figure 1 depicts a typical curved sausage; Figure 2A depicts a plan view of a cooking apparatus according to the invention; Figure 2B depicts a cross-section through the apparatus of figure 2A; Figure 3 depicts a plan view of a further cooking apparatus according to the invention; Figure 4A depicts a plan view of a further cooking apparatus according to the invention; Figure 4B depicts a cross-section through the apparatus of figure 4A; Figure 4C depicts a cross-section through the apparatus of figure 4A; Figure 5 depicts a plan view of a further cooking apparatus according to the invention; Figure 6 is a perspective view of an apparatus according to the invention; and Figures 7a, 7b and 7c are cross-sectional views of further aspects of the invention.

As shown in figure 1, a typical sausage (S) is generally cylindrical with rounded ends. The curved sausage as shown has opposed rounded sides (A) which are generally C-shaped, together with a concave side (B) and a convex side (C). As noted above this configuration may be present in the sausage before cooking or may develop as the sausage is cooked.

In its simplest form the present invention provides a cooking surface having at least one concave part and at least one convex part. The convex part of the cooking surface is configured to contact the concave side (B) of the sausage, whereas the convex part of the cooking surface is configured to contact the convex side (C) of the sausage.

Accordingly figure 2A depicts a plan view of cooking surface 1 having a generally convex region 2 and a generally concave region 3. The contour lines drawn in figure 2A are so as to better visualise these regions. In the example shown in figure 2A, the radii of curvature of the concave and convex regions are unchanged over the cooking surface. Figure 2B is a cross-section through figure 2B and show how, in use, curved sausages (S) are to be placed on the cooking surface. It is evident how the convex 2 and concave 3 surfaces of the cooking surface 1, allow the corresponding concave (B) and convex (C) surfaces of a sausage to make contact with the cooking surface, for effective cooking thereof.

It is advantageous for the cooking surface also to provide a flat portion for effective cooking of the side regions (A) of the sausage (S). Accordingly figure 3 depicts a plan view of an advantageous aspect, in which as well as convex 2 and concave 3 regions, the cooking surface 1 also presents a flat region 4. Figure 3 also depicts a sausage (S) lying on its side (A) without being supported by the contoured regions, for effective cooking of the sides. The flat region 4 may additionally be used for cooking other items, such as onions, eggs or bacon, simultaneously with sausages.

In Figures 2A, 2B and 3, the radii of curvature of the convex and concave regions of the cooking surfaces are constant and therefore adequate for cooking sausages of about the same size and the same curvature. So, for example a typical British sausage might be around 10-15cm in length with a radius of curvature of about 120 degrees. A cooking surface can be manufactured to suit this kind of known sausage.

Other cooking surfaces can be manufactured to engage specifically with different varieties of sausage such as kielbasa or bratwurst.

However the invention also includes cooking surfaces which are capable of cooking many different varieties of sausage on the same surface. Figures 4A, 4B and 40 depict such an arrangement. As can be seen from the plan view of figure 4a, the radii of curvature of both the convex region 2 and the concave region 3 vary over the length of the cooking surface. As shown, the convex curve 2 becomes larger as the concave curve 3 becomes smaller. This is an efficient use of the full cooking surface 1, but the skilled person will realise that the convex 2 and concave 3 regions need not be so configured, but that other placements are possible on the cooking surface.

This arrangement advantageously also includes flat regions 4, for the purposes as described above in connection with figure 3.

Cross-section X-X in figure 4B shows that, toward the upper end of the cooking surface 1 in figure 4A, there is presented a relatively small convex region 2 (for cooking small sausages) and a relatively large concave region 3 (for cooking larger sausages). At the lower end of cooking surface 1, as depicted at Y-Y in figure 40, there is a corresponding larger convex region 2 and smaller concave region 3.

Evidently, between the cross-sections X-X and Y-Y are intermediate curves 2 and 3, for cooking sausages of intermediate sizes.

Figure 5 depicts a further aspect of the invention. In this aspect the cooking surface 1 is generally circular. Again the cooking surface presents a convex curved region 2 and a concave curved region 3. In this figure, the dashed lines 2a and 2b illustrate the highest and lowest points of the convex and concave regions respectively. This aspect of the invention also presents flat regions 4, at the highest peak and lowest trough of the convex and concave regions 2, 3 respectively. The flat regions have the above-stated advantages.

In the figure 5 aspect of the invention, the outlines of the convex region 2 and the concave region 3 are tessellated so as to conveniently fit within an overall circular boundary for the cooking surface 1. As will be described below in more detail, this is particularly advantageous when the cooking surface is a circular pan or insert for a circular pan.

Furthermore this arrangement resembles the well-known "yin and yang" symbol, which may be attractive to consumers. The name of this geometric symbol is the "taijitu". Advantageously, one of the convex 2 or concave 3 regions may be coloured black, and the other white, to more closely resemble the "yin and yang" symbol, to make the arrangement even more attractive to consumers. This colouration could be effected, for example, by enamelling the surface of the cooking surface 1, wherein said enamelling is suitable for cookware use, as known in the art.

Figure 6 illustrates two further advantageous aspects of the invention. Whilst these are illustrated together, for convenience, it is to be appreciated that the two features are not to be considered as only available in combination. Rather these features are applicable to the entire invention, either singly or together. The figure 6 aspect is a cooking surface such as that shown in figure 2a, having convex 2 and concave 3 regions. However, additionally these regions 2 and 3 are sub-divided by transverse vanes 5. Accordingly the cooking surface 1 is divided into a number of discrete channels Ga, Gb, Gc etc., each of which may accommodate a sausage.

Additionally each channel 6 is downwardly dished to accommodate more exactly the circumference of a sausage. For example the channels 6 may be dished to a 180 degree extent, thereby defining semi-circular depressions, suitable for accommodating substantially cylindrical sausages. This is illustrated by contour lines in channel 6a only, for better understanding. This arrangement provides even more favourable cooking of a sausage, because as well as properly accommodating the c-shaped curve of a typical sausage, this aspect also takes into account the fact that the sausage has a substantially circular cross-section.

When the cooking surface 1 is separated into dished channels 6, the vanes 5 may be absent. In this arrangement the points at which one semi-circular channel 6 meets the next define peaks, so that vanes are not necessary to separate sausages.

The cooking surface 1 may be formed on a cooking insert 9, which is designed to be placed in an existing flat frying pan or other pan 7 (having handle 8). This is illustrated in figure 7a. The cooking insert should be dimensioned and configured to fit within an existing pan 7, in terms of its shape (e.g. round or square) and its size (e.g. 12, 13, 14, 15 or 16 inches diameter or any other size). Furthermore the cooking insert should be a material which effectively conducts heat, so that heat may be transferred from a heat source, through the standard pan and to the cooking surface 1. Accordingly the cooking insert could be metal, for example comprising, consisting essentially of or consisting of copper, aluminium or a ferrous metal such as iron or stainless steel. Ferrous metals are envisaged if the cooking insert is to be used in conjunction with an induction-type hotplate or hob.

Where the cooking surface 1 is presented on a cooking insert 9, the base of the cooking insert 10 is advantageously (but not necessarily) flat so as to make good heat-conducting contact with the surface 11 of the standard pan 7. The base 10 of the cooking insert 9 may be coated in a non-stick material, e.g. Teflon, in order to avoid damaging the flat surface 11 of the standard pan 7, which may also be a non-stick coating.

The cooking insert of the invention may also be placed directly on a flat heated surface such as a teppanyaki or other flat griddle, without being seated inside a pan.

The invention has been described above in terms of a cooking surface 1. It is to be appreciated that the cooking surface 1 may constitute or be formed on or with the surface of a pan, for example a frying pan 7 in figures 7B and 70. In other words, the cooking surface 1 is formed on the cooking surface of a frying pan as known in the art. That frying pan may be round, square, or any other shape. As noted above, if the pan is round, the arrangement of figure 5 is particularly advantageous, because the tessellated shape fits within a round circumference.

It is of course important that the cooking surface 1 of the invention receives adequate heating from the source of heat during cooking. So, for example if a user is cooking using a gas ring, which is a non-flat source of heat, then the cooking surface 1 does not need to possess a flat base 10. The aspect depicted in figure 7B has a non-flat base, the contours of the base being defined by the cooking surface 1, and as such may be used on a gas ring or other non-flat heat source (e.g. an open fire or barbeque).

However if the user is using a flat heat source such as an electric hob (electric, halogen or induction, for example) then the base of the pan 7 must also be flat, in order to allow for sufficient heat conduction. See figure 70, which depicts a cooking surface 1 formed as the integral surface of a frying pan 7 having handle 8. Here, the base 12 is solid, so as to conduct heat from the flat heat source to the cooking surface 1 A cooking surface 1 according to the invention, or a cooking insert comprising such a cooking surface, may also be used for example on a barbeque (gas or solid fuel such as wood or charcoal). In that instance the choice of material and thickness of the cooking surface 1 or insert should be sufficient to withstand the extreme heat generated by the barbeque.

The cooking surface 1 or insert 9 according to the invention may also be manufactured from a microwave oven-safe material such as plastic, so as to support sausages during cooking with a microwave oven.

Finally the cooking surface 1 or insert 9 may be provided with one or more channels or drains to drain fat away from the cooking sausages during use. For example the surface 1 or insert 9 may include a circumferential channel to collect fat for easy removal. Where the cooking surface is presented on a cooking insert 9, such as in figure 7a, it would be particularly advantageous to include a circumferential channel 13 in the cooking insert 9. This is to prevent liquid fat from escaping from the insert 9 to the pan 7, where it might become trapped between the base of the insert 10 and the surface of the pan 11, overheat and possibly burn.

Claims

CLAIMS: 1. A cooking surface comprising at least one concave curved region and at least one convex curved region, said curved regions being dimensioned and configured to engage a curved sausage.
2. A cooking surface according to claim 1, further comprising at least one substantially flat region.
3. A cooking surface according to any preceding claim wherein each concave region and each convex region has a longitudinal direction and each region is divided into channels, optionally by upstanding protrusions or vanes.
4. A cooking surface according to claim 3 wherein each channel is dished, preferably wherein each channel has a substantially semi-circular cross-section.
5. A cooking surface according to any preceding claim, wherein each concave region and each convex region has a longitudinal direction and the radius of curvature of one or both regions is constant.
6. A cooking surface according to any one of claims 1 to 4, wherein each concave region and each convex region has a longitudinal direction and the radius of curvature of one or both regions is not constant.
7. A cooking surface according to claim 6, wherein the at least one concave region has a radius of curvature that increases in a longitudinal direction and wherein the at least one convex region has a radius of curvature that decreases in the same longitudinal direction.
8. A cooking surface according to claim 7, wherein the at least one concave region and the at least one convex region each have a width, and the width of each region decreases or increases as the radius of curvature decreases or increases respectively.
9. A cooking surface according to claim 8, wherein the boundaries of the at least one concave region and the at least one convex region are tessellated, preferably into the taijitu or so-called "yin-yang" geometric symbol.
10. A cooking insert comprising a cooking surface according to any preceding claim, wherein the cooking insert is for insertion into a known pan or placement on a flat griddle, the cooking insert preferably comprising a flat base.
11. A cooking insert according to claim 10, further comprising a circumferential channel for collecting fat during cooking.
12. A pan having a cooking surface according to any one of claims 1 to 9 formed on or with a cooking surface of the pan.
13. A pan according to claim 12 having a substantially flat base, wherein the region between the cooking surface and the base is preferably formed of a solid heat-conductive material.
14. A cooking surface, cooking insert or pan substantially as herein described, with reference to figures 2-7.
15. Any novel feature of combination of features described herein.