GB2550456A

GB2550456A - Oven tray and method

Info

Publication number: GB2550456A
Application number: GB1702010.8A
Authority: GB
Inventors: Wilkinson Ian
Original assignee: WILKINSON CHINA Ltd
Current assignee: WILKINSON CHINA Ltd
Priority date: 2016-05-19
Filing date: 2017-02-07
Publication date: 2017-11-22
Anticipated expiration: 2037-02-07
Also published as: GB2550456B; WO2017199045A1; GB2550438A; GB201618327D0; GB201608822D0; GB201702010D0

Abstract

An oven tray comprises a base 500 having a food surface 502 and an underside 504 opposite the food surface. The tray further comprises an airflow passage 510 that enables airflow through the base. A hood 520 extends over the airflow passage and comprises an overhang portion 522 that is located over the food surface and is arranged to flank an upper opening 512 of the airflow passage. The food surface may form a raised rim 530 that flanks the upper opening of the airflow passage and the air passage may comprise a second upper opening 514, wherein the second upper opening is arranged to point in an opposite direction to the first upper opening. The hood may further comprise a second overhang portion that is arranged to flank the second upper opening. The food surface may form a second raised rim 532. The base may be planar. A method of manufacturing an oven tray is also provided.

Description

OVEN TRAY AND METHOD

FIELD

[01] The present disclosure relates in general to cooking equipment and in particular to an oven tray and a method of manufacturing an oven tray.

BACKGROUND

[02] When food is roasted or baked in an oven, the food is generally placed in or on an ovenproof carrier, such as an oven dish or roasting dish. Particularly where the oven dish has no sidewalls or relatively low sidewalls, the oven dish may alternatively be known as an oven tray.

[03] An example of a known oven dish has a base and four sidewalls to contain the food and anything that might become separated whilst cooking, e.g. food juices or other matter. An example of a known baking tray has a flat base with or without sidewalls. Other examples of known oven dishes or baking trays have holes in the base and/or walls of the container and these holes have no means preventing or impeding loss of food or Juices egressing from the holes. Moreover, the food placed into the dish tends to block the holes thus limiting the effectiveness of the holes for the purpose of circulating hot air.

[04] Best cooking results may be achieved when hot air envelopes the food so that all sides are cooked evenly. When using a conventional oven dish for roasting food, however, the base and/or the sidewalls impede the flow of hot air and this may result in uneven cooking of the food, with some portions being braised or boiled rather than roasted. When using a conventional oven tray made with holes in the base and/or walls, however, the base and/or the sidewalls impede the flow of hot air and the food being cooked may block and limit the effectiveness of the holes and this may result in uneven cooking of the food.

[05] A wire shelf, or wire rack, is a known alternative to a roasting dish. The wire shelf comprises a plurality of spaced-apart metal wires. When food is placed on the shelf, the wires carry the food without providing much of an obstruction to airflow. Yet, the wire shelf does not prevent smaller food from falling through the wire shelf or food juices released during cooking from dripping into the oven. Placing a dish under the wire shelf to catch drippings, however, will impede the airflow and thus undo or reduce the improved airflow resulting from using a wire shelf.

[06] Therefore, it is now desired to provide an oven dish as an alternative to previously available designs. The example embodiments have been provided with a view to addressing at least some of the difficulties that are encountered with current oven dish whether those difficulties have been specifically mentioned above or will otherwise be appreciated from the discussion herein.

SUMMARY

[07] It is an aim to provide an improved oven dish. An example oven dish is arranged to supply greater heat to food; expose food to direct heat from all sides; collect food juices and other matter that may become separated during cooking.

[08] According to an exemplary embodiment, there is provided an oven dish. Conveniently, the oven dish is provided with an airflow system arranged such that improved airflow about food may be achieved during cooking.

[09] Suitably, the oven dish comprises a tray or base having a food surface and a hole extending through the food surface. Utilising the hole, hot air may reach food placed on the food surface from underneath. Thereby an improved cooking process and particularly more uniform cooking may be achieved. Conveniently, the hole may have any suitable shape, for example circular, oval, rectangular or polygonal. In some examples, where an elongate hole is provided it may alternatively be referred to as a slit.

[10] Conveniently, the oven dish is arranged so as to prevent the hole from being sealed when food is located on the oven dish. Suitably, the oven dish comprises a protruding portion which is elevated relative to the hole and arranged to prevent food from sealing the hole. Thereby the improved cooking process may be ensured.

[11] The oven dish may have any suitable size and shape. In particular, the food surface of the oven dish may be dimensioned in accordance with its intended purpose. For example, a substantially circular food surface may be particularly suitable for preparing a disk-shaped variety of pizza, quiche, flan, pie or other baked foods. In other examples, the food surface may be oval, rectangular or square.

[12] The food surface may be formed from any material suitable for receiving food, food Juices or other matter that may become separated from the food during cooking. In some examples, such material may include steel, stainless steel, cast iron, aluminium and glass. In some examples, a non-stick coating, easy-clean coating, anodised or enamel may be provided.

[13] The hole in the food surface may have any suitable size and shape. In some examples, a plurality of holes is provided. The plurality of holes may be arranged in a pattern. For example, the holes may be arranged to have a regular spacing or to form concentric circles. Thereby an improved visual appearance may be provided, for example, for a pizza dish, quiche pan, flan pan, pie pan, bread pan, cake pan or other baked foods.

[14] In some examples, the protruding portion Is arranged to engage the food surface at a boundary or perimeter of the hole. That is, the protruding portion may be located adjacent to the hole. In other examples, the protruding portion may be provided generally in the vicinity of the hole. Typically, to prevent the food from sealing the hole, the protruding portion does not extend the full perimeter of the hole. Instead, a portion or portions of the perimeter have substantially no protruding portion so that an aperture is left that the food, when in contact with the top of the protruding portion, does not typically fill. Here, a differentiation is made between a protruding portion that extends substantially from the food surface, for instance at least 40% or at least 50% or at least 60% or more of the distance across the hole, and a lip formed upwardly about the perimeter or part of the perimeter as part of the forming process or to act as a resistance to liquid passing to the hole that might extend less than 10% of the distance across the hole. Alternatively, the protruding portion may extend the full perimeter of the hole and one or more apertures may be formed in the protruding portion to allow air flow. Here, the apertures have an extent at least partially in a direction that is not substantially parallel to the food surface. That is, the holes are prevented from being blocked by causing the air-flow to change direction or to be non-orthogonal to the food surface. In the exemplary embodiments, the air flow is at least partially parallel to the food surface.

[15] The protruding portion may have any size or shape suitable for preventing food from sealing the hole. In some examples, the protruding portion has a nail shape. Food may be pierced onto the nail and supported by the nail, thereby preventing the food from obstructing the hole. In the exemplary embodiments, the protruding portion extends upwards from the food surface. Suitably, the protruding surface may extend perpendicularly to the food surface.

[16] In some examples, the protruding portion comprises a cover extending above the hole. Conveniently, the cover is arranged to prevent food falling through the hole, or food Juices dripping through the hole.

[17] In some examples, the protruding portion has a shape extending about the hole. In one example, the protruding portion arches over the hole and has a pair of opposing openings. In another example, the protruding portion is a hood having a single opening facing into a particular direction. The hood may engage the food surface at the boundary of the hole or may be spaced from the boundary.

[18] In some examples, the protruding portion is formed integrally with the tray. For example, the protruding portion may be formed by stamping the tray.

[19] In some examples, the protruding portion and the hole are formed together by stamping the tray. Conveniently, a cost for manufacturing a oven dish with hole and protruding portion may be similar to a cost for manufacturing a known oven dish having a hole.

[20] In some examples, the protruding portion is arranged so that food, for example a pastry is not pierced by the protmding portion when rested thereon. Suitably, in some examples the protruding portion comprises a flattened hood or top.

[21] In some examples, a secondary protruding portion is provided. The secondary protruding portion may be arranged to elevate a section of the food surface where the hood as an opening.

[22] In some examples, a plurality of protmding portions is provided.

[23] In some examples, the oven dish comprises a support portion for providing the tray at an inclination. The support portion may be in any suitable form. For example, a leg may be provided, which may be extendible. In other examples, a wire frame may be provided to carry the tray.

[24] In some examples, the inclination is in a range from1° (degrees) to 20°. In other examples, the inclination is in a range from 5° to 10°. In yet further examples, the inclination is approximately 7° or 8°.

[25] In some examples, the oven dish further comprises a basin for collecting food juices.

[26] In some examples, the protruding portion is arranged to form a barrier between the hole and a raised end of the tray. Suitably, thereby food parts or food juices which may become separated from the food may be hindered from passing through the hole.

[27] In some examples, the oven dish further comprises a channel for communicating a liquid to the basin. Conveniently, collected food juices remain available during the cooking process. Suitably, the channel extends along the food surface and towards a lower end of the tray.

[28] In some examples, the oven dish further comprises a wire frame arranged to carry the tray.

[29] In some examples, the tray and the wire frame are readily separable. Conveniently, the tray may be separated from the wire frame for cleaning or stowage purposes.

[30] The oven dish according to any previous claim, wherein a plurality of holes is provided.

[31] In some examples the oven dish has an inclined tray. The inclined tray may be used in particular for cooking foods which are liable to release relatively large volumes of liquid during the cooking process, foods which are marinated, or foods which are basted as part of the cooking process. For example, the inclined base may be used with meat. By contrast, a non-inclined base may be used for dry roasting.

[32] The inclined tray may alternatively be referred to as an inclined portion. Food may be placed directly on the inclined tray or a raised rack may be provided on the tray and food may be placed on the rack instead.

[33] In some examples, the oven dish is provided with the airflow system and a liquid management system. In other examples, the airflow system or the liquid management system is provided.

[34] The airflow system comprises a passage for airflow which is provided in the inclined base, and in some examples the airflow system comprises a plurality of passages. In use, food juices may be released by the food and these juices may drip onto the oven dish. Suitably, the passage is arranged to extend through the inclined base along a non-vertical direction, and in some examples a non-vertical and non-linear passage may be provided. Thereby, food juices which may be released during cooking are prevented from entering the passage. In some examples, the passage is provided with an obstruction which is configured to prevent liquids and particularly food juices from entering the passage.

[35] The passage comprises a hole formed in the inclined base. Conveniently, the hole may be utilised by hot air to reach the food. Suitably, a hood is formed about the hole in the base and is arranged to form an obstruction to liquids, thus preventing liquids from entering the hole.

[36] Notably, liquid may drip onto the base or move thereon, and reach the hole through either process. Conveniently, the hood is arranged to cover the hole and prevent liquid from dripping into the hole. Further, the tray is arranged to be inclined. By providing an inclined tray, a preferred direction for a liquid flow is defined. Suitably, the hood is arranged to divert liquid around the hole when the liquid moves along the preferred direction on the tray. In use, this preferred direction may be a generally downwardly direction across the inclined tray.

[37] Suitably, the inclined tray has a first end, the first end being a lower end, and a second end, the second end being a raised end. The preferred direction generally extends from the raised end towards the lower end.

[38] The lower end and the raised end are, suitably, opposing ends of the inclined tray. Where a rectangular tray is provided, the lower end may correspond to a first edge region, while an opposing edge region may correspond to the raised end. Where an oval tray is provided, the lower end may correspond to a first circumferential portion of the tray and another circumferential portion located on an opposing side may correspond to the raised end. In another example, the raised end may surround the lower end. For example, the oven dish could have a shape corresponding to an inverted hollow cone, having a raised end in the form of a rim portion and a lower end in the form of a central portion.

[39] In this example, the food surface extends between the lower end and the raised end.

[40] Conveniently, the food surface is suitable for receiving food, or food juices and other matter that may become separated from the food during cooking. In this example, the food surface Is formed by the inclined tray.

[41] For achieving improved exposure to heated air, the hole is formed in the food surface and is arranged to provide a passage through the base. Suitably, the hole extends through the base. That is, the hole extends from the food surface to an opposing surface of the base. In use, hot air may utilise the hole to reach food from underneath.

[42] The hood is formed about the hole on the food surface of the base. Conveniently, the hood is positioned such that liquid is diverted and thus prevented from passing through the hole. Suitably, the hood is arranged to face the lower end. Thereby it is ensured that the opening of the hood is inaccessible to liquid dripping vertically towards the hole, and also inaccessible to liquid running along the food surface from the raised end towards the lower end.

[43] In summary, an example oven dish comprises an inclined base having a lower end and a raised end, and a food surface; a hole formed in the food surface; and a hood formed about the hole on the food surface.

[44] The hole may have a boundary formed by the base, and the hood may engage the food surface at the boundary of the hole. Advantageously, such an arrangement allows straightforward manufacturing, for example by stamping or embossing and thereby forming both hole and hood.

[45] The hood may comprise a barrier and a cover. Suitably, the barrier is located between the hole and the raised end. Thereby, the barrier is arranged to divert a flow from the raised end towards the lower end. Suitably, the cover extends above the hole. Thereby liquid dripping onto the oven dish may be prevented from dripping into the hole.

[46] The cover may have a surface area that is smaller than the area enclosed by the boundary of the hole. The boundary of the hole, which may alternatively be referred to as its perimeter, encloses an area that may be larger than the surface area of the cover, because the hole is provided on a base which is inclined. Therefore, the hole has an effective size with respect to a vertical direction that is smaller than the area of the hole. The effective size of the hole, i.e. its vertical projection, may be described by a trigonometric function dependent on an angle of inclination of the inclined base.

[47] In use, the hooded hole diverts liquids and particularly food Juices which are arranged to collect at the lower end of the oven dish by virtue of the inclination of the base. Suitably, the oven dish comprises a basin for collecting these liquids. Collected liquids can be used to aid the cooking process or can be used for other purposes.

[48] In some examples, the basin may be provided at the lower end of the oven dish as a trough. That is, a channel with both ends closed such that a reservoir is formed. Liquids running down the food surface, as well as any other matter transported by the liquids, are collected in the basin.

[49] The oven dish may further comprise an outlet for feeding the basin. Conveniently, the oven dish is arranged to divert diverting liquids through the outlet and into the basin, which may alternatively be called well or reservoir. In some examples, the outlet is a hole extending through the base. In other examples, the outlet may be a channel which has an open end at an edge of the base. In another example, the outlet is an edge across which a liquid may flow into the basin. In yet another example, there is provided a slot in the food surface.

[50] The basin may be attached to the outlet. That is, the basin may be attached to the base and arranged so that the basin may be fed from the outlet.

[51] In some examples, the basin is formed integrally with the base. In one example, there is provided a slot in the food surface to which a basin of corresponding dimensions is attached. Conveniently, such an arrangement allows choosing a depth of the basin, and hence the volume of the basin, independently of the size of the slot or base or the inclination of the base. It is noted that in certain conventional dishes and trays the size of liquid collecting area may not be modified without affecting the inclination or size of the dishes or trays, or performing more substantial modifications. Particularly dishes or trays where liquid is collected in a groove formed between a lower end and a rim do not easily allow for such modification.

[52] The depth of the basin may be chosen according to the volume of liquid expected to be released during cooking. For example, an oven dish intended for cooking vegetable may have a basin that is shallower than an oven dish intended for cooking meat.

[53] Conveniently, the basin may be removable from the outlet. Thereby the basin may be made easily accessible, e.g. when accessing collected food juice or cleaning the oven dish.

[54] In other examples, the basin may be provided separately and may, in use, be located under the outlet which is arranged to drip-feed into the basin. That is, the oven dish may have an outlet but no basin.

[55] The oven dish may further comprise a channel for communicating liquid. In particular, the channel may extend along the food surface. Thereby the food surface may be arranged to divert food juices along a particular path defined by the channel. This may further improve collection of food juices and may help to prevent liquid from escaping the food surface. In one example, the channel extends to the outlet.

[56] The oven dish may further comprise fasteners attachable to a wire shelf for supporting the oven dish. In some examples, the oven dish is arranged for being seated on the wire shelf. In other examples, the oven dish is arranged for being hung to the wire shelf.

[57] The wire shelf may be arranged for receiving food. In some examples, food is not placed directly on the oven dish but on the wire shelf. In such examples, the oven dish is provided below the wire shelf and the food surface is arranged to collect food juices and other matter. For such a configuration, it may not be necessary to provide holes in the base of the oven dish because the food surface may be sufficiently spaced from the wire shelf to allow circulation of heated air.

[58] The inclined base may be arranged to have an inclination between 1° and 45°. Preferably, the inclined base may have an inclination between 5° and 15°. In some examples, the inclined base has an inclination between 6° and 9°. In some examples, the inclined base has an inclination of approximately 7° or 8°.

[59] The oven dish may comprise a plurality of holes and a plurality of hoods. Conveniently, increasing the number of hooded holes increases the achieved technical effect.

[60] The inclined base and the hood may be formed integrally. Suitably, the hood may be formed by embossing or stamping a sheet of material. Conveniently, the sheet of material is metal.

[61] Each hood may cover a hole. That is, each hood may cover a different hole but not every hole is necessarily covered. For example, a hole located at the elevated raised end or towards an edge of the oven dish may not be provided with a hood.

[62] The plurality of holes may be arrangement symmetrically. For example, the holes may be arrangement in a grid. Alternatively, the plurality of holes may be arranged asymmetrically.

[63] The examples described above relate to an oven dish but are equally applicable to a roasting dish, an oven or roasting tray, or generally all types of dishes and trays.

[64] According to some examples, there is provided an oven tray which reduces leakage of food juices through holes in the oven tray. Suitably, the oven tray is provided with overhung hoods which are arranged to hinder food juices from dripping into the holes.

[65] Conveniently, overhung hoods may be provided on all types of trays and dishes, including particularly the examples discussed above.

[66] According to an exemplary embodiment, there is provided an oven tray for preparation of food.

[67] The oven tray comprises a base having thereon a food surface and, opposite thereto, an underside. The base may be shaped and sized according to its intended use. For example, the base may be flat or warped, rectangular or circular.

[68] The oven tray forms an airflow passage for enabling airflow through the base. Suitably, the base has a hole or opening which may be utilised by airflow. Conveniently, in use heated air may flow through the airflow passage and thus reach food from underneath. Suitably, the airflow passage extends through the base.

[69] In some examples, the airflow passage has a lower opening and an upper opening. Suitably, the lower opening is formed in the underside of the base, while the upper opening is formed in the food surface. That is, the lower opening opens towards the underside and the upper opening opens towards the food surface. Utilising the airflow passage, an airflow may thus flow from the underside to the food surface, or vice versa.

[70] Undesirably, food juices and other matter released during cooking could pass through the airflow passage in the base. Suitably, the oven tray is fitted with a hood arranged to extend over the airflow passage. That is, the hood is configured to cover an opening in the base and, in use, prevent food Juices from directly dripping into the opening.

[71] In some examples, the hood comprises an overhang portion. Conveniently, the overhang portion constitutes an extension of the hood which may, in use, further reduce leakage of food juices.

[72] In particular, the overhang portion may prevent liquid indirectly dripping into the airflow passage. Also, the overhang portion may prevent liquid running along the hood from dripping into the airflow passage. Suitably, the overhang portion is located over the food surface. That is, the overhang portion is an extension of the hood which extends over the food surface.

[73] In some examples, the overhang portion is arranged to flank an upper opening of the airflow passage. That is, the upper opening is delimited by the airflow passage. Hence, the upper opening is formed between the overhang portion and other portions of the base.

[74] In one example, there is provided an oven tray for preparation of food. The oven tray comprises a base having thereon a food surface and, opposite thereto, an underside; an airflow passage for enabling airflow through the base, a hood extending over the airflow passage, the hood comprising an overhang portion located over the food surface and arranged to flank an upper opening of the airflow passage.

[75] Undesirably, food juices flowing across the food surface could enter the airflow passage. In particular, the food juices may enter the upper opening where such an opening is provided. Suitably, a raised rim is provided to hinder food juices from reaching the airflow passage. Conveniently, the raised rim forms a barrier to liquid flow and hence may stop or divert a liquid flow.

[76] In some examples, the food surface forms a raised rim flanking the upper opening. That is, the upper opening is delimited by the raised rim.

[77] In some examples, the upper opening is flanked on one side by the overhang portion of the hood and flanked on an opposite side by the raised rim. That is, the upper opening of the airflow passage is delimited by the overhang portion and the raised rim. Suitably, the upper opening is delimited by the overhang portion from above and by the raised rim from below. In other words, the upper opening is formed between the overhang portion and the raised rim.

[78] In some examples, the airflow passage comprises another upper opening. Conveniently, an airflow passage having a pair of upper openings may improve airflow and, thus, cooking results.

[79] In some examples, the upper opening and the other upper opening are arranged to point into generally opposite directions. Such an arrangement may result in a more uniform exposure of food to heated air during cooking. Thus cooking results may be improved further.

[80] In some examples, the airflow passage has a T-shape. That is, the airflow passage has a first generally straight section and a second generally straight section, which meet at a generally right angle to form a single passage.

[81] In some examples, the hood comprises another overhang portion. Suitably, the other overhang portion is arranged to flank the other upper opening. That is, the other upper opening is delimited by the other overhang portion.

[82] In some examples, the food surface forms another raised rim. Suitably, the other raised rim is arranged to flank the other upper opening. In some examples, the other upper opening is flanked by the other overhang portion and the other raised rim.

[83] In some examples, the base has a generally planar portion. Suitably, the airflow passage is located within the generally planar portion. The airflow passage. In other examples, the base is generally planar.

[84] In some examples, the lower opening of the airflow passage points into a direction which is generally perpendicular to the base. That is, the lower opening points into a direction which is generally perpendicular to the generally planar portion of the base or, as the case may be, the generally planar base.

[85] In some examples, the upper opening points into a direction which is generally parallel to the base. That is, the upper opening points into a direction which is generally parallel to the generally planar portion of the base or, as the case may be, the generally planar base.

[86] According to an exemplary embodiment, there is provided a method of manufacturing an oven tray.

[87] The method comprises providing a base having thereon a food surface and, opposite thereto, an underside. Notabiy, neither the food surface nor the underside is required to be finished and further manufacturing steps may be appiied to either or both. For exampie, a nonstick coating may be appiied to the food surface in a foiiowing manufacturing step.

[88] The method comprises deforming the base to form a hoiiow protrusion in the food surface. Suitabiy, the base is deformed without creation of any cuts or other openings. That is, a portion of the base is warped from an initiai shape to the shape of a hollow protrusion.

[89] Forming the hollow protrusion results in an opening being formed in the underside of the base. That is, the space enclosed by the hollow protrusion is accessible through an opening formed in the underside of the base.

[90] The method comprises forming a cut between a top portion of the protrusion and a side wall of the protrusion.

[91] The method may comprise forming a second cut, the second cut extending forming a sideways end of the side wall. The method may comprise forming a third cut, the third cut forming another sideways end of the side wall.

[92] The method comprises urging the side wall towards the lower opening. In some examples, the side wall is rotated without substantially changing other qualities or properties of the side wall. In particular, a length of the side wall may be substantially preserved during the rotation.

[93] The method comprises locating the side wall between the top portion and the lower opening. That is, the side wall is orientated such that it is located underneath the top portion. Conveniently, an overhung portion is thus formed.

[94] The method comprises forming an airflow passage between the lower opening and an upper opening formed between the top portion and the side wall. That is, as the side wall is urged towards the lower opening, an upper opening is formed between the top portion and the side wall. Thus an airflow passage is formed which connects the lower opening and the upper opening.

[95] According to one example, there is provided a method of manufacturing an oven tray. The method comprises providing a base having thereon a food surface and, opposite thereto, an underside; deforming the base to form a hollow protrusion in the food surface, wherein a lower opening is formed in the underside; forming a cut between a top portion of the protrusion and a side wall of the protrusion; urging the side wall towards the lower opening; locating the side wall between the top portion and the lower opening; thereby forming an airflow passage between the lower opening and an upper opening formed between the top portion and the side wall [96] In some examples, the hollow protrusion is formed through stamping the base.

[97] In some examples, the method comprises forming another cut between the top portion and another side wall of the hollow protrusion, and urging the other side wall towards the lower opening.

[98] The examples described above relate to an oven tray but are equally applicable to an oven dish or roasting dish, a roasting tray, or generally all types of dishes and trays.

BRIEF DESCRIPTION OF DRAWINGS

[99] For a better understanding of the invention, and to show how example embodiments may be carried into effect, reference will now be made to the accompanying drawings in which: [100] Fig. 1 shows a perspective view of an example oven dish; [101] Fig. 2 shows a side view of the oven dish; [102] Fig. 3 shows a perspective view of another example oven dish; [103] Fig. 4 shows a side view of the other oven dish; [104] Fig. 5 shows a perspective view of a further example oven dish; and [105] Fig. 6 shows a perspective view of a further example oven dish; [106] Fig. 7 shows a cross-sectional view of an overhung hood extending over an airflow passage; [107] Fig. 8 shows a cross-sectional view of a flat base; [108] Fig. 9 shows a cross-sectional view of a stamped base; [109] Fig. 10 shows a cross-sectional view of an overhung hood extending over an airflow passage with a single upper opening; and [110] Fig. 11 shows a cross-sectional view of an overhung hood extending over an airflow passage having a pair of upper openings.

DESCRIPTION OF EMBODIMENTS

[111] At least some of the following example embodiments provide an improved oven dish. The example device is simple and convenient for the chef or any other user of the device. At least some examples may be straightforward to manufacture. Many other advantages and improvements will be discussed in more detail herein.

[112] Fig. 1 shows a perspective view of an example oven dish 100.

[113] The oven dish 100 is for preparing food, such as meat, poultry or vegetable. The oven dish may alternatively be referred to as a roasting tray, roasting tin, or simply a roaster.

[114] Conveniently, the oven dish 100 is suitable for use with a domestic oven and may be sized accordingly. In some examples, the oven dish is suitable for a commercial oven or various types of barbeques. Suitably, the oven dish is suitable for all conventional types of heat sources, including a fan-assisted oven or a gas flame of a grill.

[115] In some examples, the oven dish 100 is arranged to have, in use, a level tray or base 110. Conveniently, a level base may be used for cooking foods which release no or little liquid during the cooking process. For example, the level base may be suitable for certain types of vegetable or pizza. In this example, the oven dish 100 comprises an inclined base 110, having a lower end 112 and a raised end 114. Conveniently, the inclined base may be particularly suitable for foods which may release larger volumes of liquid during the cooking process. For example, the inclined base may be suitable for cooking meat.

[116] The base 110 may have any suitable geometric shape which is substantially flat. In some examples, the base 110 may be substantially oval or generally circular. In this example, the base 110 is substantially rectangular.

[117] The base 110 is delimited by a first end 112 and a second end 114, these two ends being offset relative to each other. In use, where the base is inclined, the second end is at a higher location than the first end.

[118] In this example, the oven dish 100 comprises a single base 110. In other examples, a plurality of bases 110, or portions 110, may be provided.

[119] For example, a plurality of inclined portions 110 may be arranged in a zigzag arrangement, a corrugated arrangement, a wave pattern, a sawtooth arrangement, or any similar pattern. For example, in a zigzag arrangement, the upper ends 114 of two adjacent inclined bases 110 may be arranged to meet, and similarly the lower ends 112 of two adjacent inclined bases 110 may be arranged to meet.

[120] In some examples, the oven dish 100 comprises a support portion arranged to provide the base 110 in an inclined or sloped configuration. Inclination of the base may be achieved through any suitable arrangement of the oven dish. In some examples, the support portion may comprise a sidewall. In this example, the oven dish may be suspended from a wire shelf. Suitably, anchor points 116 are provided on the base. In this example, four anchor points 116 are provided, with each anchor point located in a corner section of the oven dish.

[121] Chains 118 are detachable secured to the base at the anchor points 116, and the length of the chains is chosen to support the lower end 112 at a location which is offset relative to the second end 114. Advantageously, the described arrangement allows the oven dish to be substantially flat. Conveniently, the oven dish may take up minimal space.

[122] In this example, the oven dish 100 does not comprise sidewalls for improved circulation of hot air. Advantageously, the chains 118 provide little obstruction to airflow. In other examples, one or multiple sidewalls may be provided in order to, for example, provide a splatter guard.

[123] The base 110 forms a food surface 120. The food surface is suitable for coming into contact with food. Suitably, the food surface is formed from an appropriate choice of material. In some examples, the oven dish is formed from stainless steel or aluminium, or any other material known for oven-use. Thus the oven dish may provide a hygienic surface 120 and may withstand repeated and thorough cleaning. Conveniently, the oven dish is dishwasher suitable. That is, the oven dish may be arranged to fit into a dishwasher and also to withstand repeated cleaning by the dishwasher.

[124] The oven dish 100 is configured to expose food to direct heat from all sides, thereby achieving an end result that may be considered more flavoursome. Suitably, the oven dish comprises an airflow system enabling heated air to flow around the food during a roasting process. In particular, the airflow system is arranged to enable heated air to reach the food from below, i.e. through the food surface 120 of the base 110.

[125] In some examples, a plurality of holes 130 is formed in the food surface 120. In this particular example, nine holes 130 are formed, but in general any number of holes 130 could be provided.

[126] In some examples, particularly where a plurality of inclined bases or portions 110 is provided, the food surface 120 may extend beyond the upper end 114 of the inclined portion 110. Suitably, a hole may be formed at such a location. In one example, the oven dish 100 forms a smooth wave pattern and holes 130 are provided at the crests of the wave pattern. Alternatively, holes are provided in the troughs of a wave , where the oven dish 100 is intended for dry roasting and little food juices are expected to be released.

[127] A hole 130 provides an opening in the base 110. This opening may be utilized, in use, for hot air to reach the food from below and to circulate about the food. Suitably, the hole extends through the inclined base. That is, the hole extends from the food surface to an opposing surface of the base. The base corresponds to a lower boundary of the oven dish, i.e. the roasting does not comprise a portion below the base. Thereby, it may be ensured that the hole is accessible to hot air circulating about the oven dish.

[128] In this example, nine holes 130 are formed by the base 110. In other examples, a different number of holes may formed and preferably a larger number of holes.

[129] The hole 130 has a boundary 132 which defines its shape and size. The hole may have any suitable shape and size, including complex geometrical or polygonal shapes. In some examples, the hole 130 may be substantially circular. In other examples, the hole 130 may be substantially rectangular.

[130] The boundary 132, or perimeter of the hole, is formed by the base 110.

[131] Liquid or other matter may be separated from food during a cooking process. In particular, food juices may reach the food surface 120. Suitably, a protruding portion 140 is formed. In this example, the protruding portion is a hood 140 is formed about the hole 130. Conveniently, the hood is arranged to divert liquid and prevent the liquid from passing through the hole.

[132] The hood 140 may have any suitable shape or size. Suitably, the shape and size of the hood is chosen such that the hood may be formed through embossing or stamping of the base 110. For example, the hood may be formed from a formerly flat portion of the base that has been deformed. In this example, the hood has a generally curved shape that may be formed through embossing or stamping. Suitably, the hood is arranged to arch over the hole. Thereby the hood may be arranged to cover the hole. Conveniently, such an arrangement may prevent liquids, such as food juices or molten cheese, from passing through the hole.

[133] In this example, the hood is generally dome-shaped. A dome-shaped hood may include a portion that is substantially spherical and, alternatively or additionally, a portion that is substantially cylindrical. Conveniently, the hood 140 engages the food surface 120 at the boundary 132 of the hole 130.

[134] In this example, the hood 140 is arranged to prevent liquid from both dripping though the hole 130, and from flowing into the hole 130 when running along the food surface 120. Suitably, the hood is arranged to face the lower end 112 of the oven dish 100.

[135] In this example, the hood 140 comprises a barrier 142 and a cover 144. The barrier 142 is located between the hole 130 and the raised end 114 of the oven dish 100. That is, the barrier 142 is arranged to prevent access to the hole 130 on a downwards path. Suitably, the food surface 120 is inclined such that liquid is arranged to flow from the raised end 114 to the lower end 112, i.e. along the downwards path.

[136] The cover 144 extends from the barrier 142 and extends above the hole 140. Thereby the cover 144 is arranged to prevent liquid from dripping into the hole 140 from a location above the oven dish 100.

[137] In some examples, particularly where the base 110 is arranged to be level in use, the barrier 142 and the cover 144 may be arranged in other patterns. Notably, there is no preferred direction for liquid flow on a level base. Accordingly, the barrier and the cover may be arranged fora particular visual appearance.

[138] In some examples, the cover 144 has a surface area that is smaller than the area enclosed by the boundary 132 of the hole 140. That is, because the inclination of the base 100 results in an effectively reduced size of the hole 140 when accessed through a vertical direction. In general, for a larger inclination of the base 110, a smaller surface area of the cover may be sufficient to provide an obstruction over the hole.

[139] In this example, each hole 130 is provided with a hood 140. In other examples, not every hole is fitted with a hood. In particular, a hole located towards the raised end 114 may not be fitted with a hood.

[140] The oven dish 100 is suitable for collecting food Juices. Suitably, the oven dish comprises a liquid management system for collecting liquids, such as food Juices, and other matter carried by these liquids. Thereby, a loss of food juices may be prevented and the food Juices remain available throughout the cooking process and beyond.

[141] Suitably, the oven dish 100 comprises a basin 150. Conveniently, a basin is provided where the base 110 is inclined.

[142] Fig. 2 shows a side view of the oven dish 100, including the basin 150.

[143] Food Juices and other matter may be collected in the basin 150 and be made available for further use. The collected Juices may, for example, be used to baste the food or further processed into a sauce. In some examples, the basin 150 may be formed integrally with the inclined base. In other examples, the basin may be detachable from the inclined base. In this example, the basin is separate from the inclined base.

[144] Suitably, the oven dish 100 forms an outlet 160 arranged to feed the basin 150, so that food Juices may be reliably collected in the basin. Conveniently, the basin may be any oven-suitable container, e.g. a suitable bowl.

[145] In some examples, the outlet 160 may be on open-ended channel extending to a lateral edge of the inclined base 110. In this example, the outlet is a hole extending through the inclined base. Suitably, the outlet is dimensioned such that liquids are reliably drained from the food surface. Conveniently, the outlet may have a size such that other matter that may become separated from the food during cooking does not congest the outlet, but may instead by carried through the outlet by the liquids.

[146] In this example, the liquid management system is arranged to provide a flow path for liquid on the food surface 120. Suitably, a channel 170 is formed for communicating the liquid. The channel extends along the food surface 120.

[147] Suitably, the channel 170 is arranged to collect liquid running towards the lower end 112, thereby preventing the liquid from running off the base 110. In this example, the channel 170 is configured to supply any liquid to the outlet 160. Suitably, the channel 170 extends to the outlet 160.

[148] In this example, two channels 170 are formed, and arranged to converge at the outlet 160. In other examples, a single channel 170 or a plurality of channels 170 may be formed. In some examples, a channel system may include an extended irrigation pattern. The irrigation pattern may be arranged to keep flow away from the holes 130 and guide the flow down the incline 110. Suitably, channels may enclose every hole 130 and provide a flow passage towards the lower end 112. By providing an extended irrigation pattern on the food surface 120, liquid management is improved such that a flow of liquid, which may include other matter, may be prevented from entering or congesting the holes 130.

[149] In some examples, where a plurality of inclined bases 110 is provided and arranged, for example, in a zigzag pattern, the channel 170 may be formed where the lower ends 112 of two adjacent inclined bases 110 meet. Additional channels 170 may be formed on the food surfaces 120 of the inclined bases 110.

[150] As is depicted in Fig. 2, in this example the oven dish 100 is attachable to a wire shelf 400. Suitably, the anchor points 116 may be fitted with the chains 118 which are securable to the wire shelf. Conveniently, the wire shelf is a regular wire shelf as is known for oven-use. Thereby, the oven dish 100 may be attachable to a large variety of wire shelfs and other support platforms for oven-use, providing increased convenience to a user.

[151] The chains 118, or other suitable fasteners, are arranged to be attachable to the wire shelf 400 and configured to support the oven dish 100. Suitably, the chains 118 are configured to attach to the wire shelf using any suitable means. For example, the chains 118 may be configured to clip to the wire shelf 400 or to hook onto the wire shelf 400.

[152] In this example, the oven dish 100 is attachable to the wire shelf 400 from below. Suitably, the fasteners 180 are provided as hooks that are easily secured to the wire shelf 400.

[153] Figs. 3 and 4 show another example oven dish 200.

[154] Fig. 3 shows a perspective view of the oven dish 200, and Fig. 4 shows a side view of the oven dish 200.

[155] Many features of the oven dish 200 are similar to those of the previously described oven dish 100. A detailed description is therefore omitted.

[156] The oven dish 200 comprises an inclined base 210, having a lower end 212 and a raised end 214.

[157] In this example, the oven dish 200 is arranged to be seated onto a base frame 216. Suitably, the base frame 216 is arranged to carry the oven dish 200 in a sloped configuration. Conveniently, the oven dish may be seated on the wire shelf 400. In this example, the base comprises a wire frame. Suitably, the wires of the wire frame are arranged to extend between the lower end 112 and the raised end 116. Thereby it may be ensured that the wire frame can be seated securely on the wire shelf 400. That is, the wires of the base frame run ‘left to right’ while the wire shelfs of domestic ovens are known to have wires that run ‘back to front’. In some examples, the base frame may be configured to engage the wire shelf and, additionally or alternatively, the oven dish in order to secure the oven dish in place. For example, the oven dish may clip to the base frame.

[158] In some examples, the base frame may include handles for lifting the base frame. In other examples, handles may be provided on the oven dish.

[159] In this example, the oven dish 200 forms a food surface 220 provided with a rectangular hole 230. Suitably, the hole has a substantially rectangular boundary 232.

[160] Suitably, the hole 230 is fitted with a protruding portion 240. In this example, the protruding portion is a rectangular hood 240. Conveniently, the hood may be stamped out of the inclined base 210, thereby forming the hole and the hood. In other examples, the shape of the hole may not match the shape of the hood. As in the previous example, the hood 240 comprises a barrier 242 and a cover 244.

[161] In this example, the food surface 220 is arranged to feed a basin 250. The basin is provided in form of a channel with closed end in which liquids and other matter may be collected. This arrangement of the basin 250 is alternatively referred to as a trough. In this example, the basin 250 is formed integrally with the oven dish 200. In other examples, the basin 250 may be removable for ease of cleaning.

[162] Conveniently, the basin 250 is arranged to collect food juices along the entire lower end 212. Suitably, the basin 250 extends towards both lateral edges of the food surface.

[163] In this example, a channel system is not required because liquids are prevented from running past the basin 250, but may be provided for improved liquid collection.

[164] Fig. 5 shows a perspective view of a further example oven dish 300.

[165] The oven dish 300 is similar to the previously described oven dishes 100, 200, and a detailed description of similar features is omitted.

[166] The oven dish 300 comprises an inclined base 310 delimited by a lower end 312 and a raised end 314. Although not depicted in Fig. 5, the oven dish may comprise a support portion or other arrangement to ensure, in use, the desired inclination of the base 310. In one example, the inclined base is provided with anchor locations at the lower end and the upper end. Conveniently, chains may be secured to these anchor locations with one end, and the other ends may be secured to the wire shelf 400. Thereby the oven dish may be suspended at an orientation that is, relative to the wire shelf 400, inclined. Advantageously, such an oven dish is generally flat and, therefore, requires little space for storage and otherwise.

[167] The oven dish 300 forms a food surface 320. In this example, a basin 350 is removably inserted into an outlet 360 of the food surface 320. Conveniently, the food surface 320 is arranged to feed food Juices into the basin 350. Suitably, the food surface 320 is provided with a pair of channels 370 arranged to gather such Juices and guide them towards the outlet 360, where the channels 370 converge.

[168] In this example, the channels 370 are arranged to form a U-shape on the food surface 320. In other examples, a different number of channels 370 may be provided, and they may be provided in a different arrangement.

[169] Figure 6 shows an exemplary oven dish 400, including a base 410 having a plurality of holes 430 formed there through. Hoods 440 cover the holes 430. Suitably the hoods ae shown as having a protruding portion being a cover 444. As shown, the cover 444 is arranged substantially parallel to the base 410. Advantageously, the cover 444 is substantially flat so as to reduce the chance of puncturing the food placed on top. However, other profiles that provide a relatively large cover surface may also provide a support for the food depending on its consistency. The cover is connected to the base 410 by an intermediate portion 445 that extends from adjacent the hole 444. As herein explained herein, the density and pattern of the plurality of holes is selected to prevent the food from sealing around the holes. For example, in Figure 6, the covers 444 over the holes are arranged to prevent the food from sagging between covers so as to touch the base 410 surrounding the hole and sealing the airflow. Rather, the density and size of the covers 444 is selected so as to suspend the food between covers.

[170] Fig. 7 shows a cross-sectional view of a base having an overhung hood extending over an airflow passage.

[171] The overhung hood may be formed on any exemplary dish or tray described above, in this example, the overhung hood is formed on an oven tray.

[172] The overhung hood is formed on a base 500. In this example, the base is substantially flat. In other examples, the base may not be flat but, for example, conical or otherwise warped.

[173] The base has thereon a food surface 502. The food surface is intended to receive food. In some examples, the food surface is specifically adapted to receive food. For example, a nonstick coating may be provided on the food surface.

[174] The base as an underside 504. In this example, the underside corresponds to bottom face of the base, while the food surface corresponds to a top face of the base.

[175] An airflow passage 510 extends through the base 500. That is, the airflow passage opens towards the food surface 502 and the underside 504, and thus connecting the two. The airflow passage is schematically indicated by a T-shaped double-headed arrow.

[176] A hood 520 or cover 520 extends over the airflow passage 510. Conveniently, the hood may prevent food placed on the food surface 502 from sealing the passage. In some examples, the hood is substantially flat, so as not to pierce a food item placed thereon. For example, pizza may be supported by a non-pointy hood without piercing through the pizza base.

[177] Conveniently, the hood 520 may prevent food juices from entering the airflow passage.

[178] Conveniently, the hood 520 may prevent food Juices from indirectly dripping or splashing into the airflow passage 510. Suitably, the hood comprises an overhang portion 522.

[179] In this example, the overhang portion 522 is formed integrally with the hood 520. Suitably, the overhang portion is an extension of the hood which extends over the food surface. That is, rather than extending over an aperture through the base 500, the overhang portion of the hood extends over the food surface.

[180] An upper opening 512 of the airflow passage 510 is thus formed between the overhang portion 522 and the food surface. That is, an end portion of the airflow passage is flanked by the overhang portion from above. Similarly, the end portion of the airflow passage is flanked by a portion of the food surface from below. The upper end of the airflow passage, thus, is formed between the overhang portion of the hood and a portion of the food surface.

[181] In use, airflow may be from the underside 504 to the food surface 502. For example, heated air may rise through the airflow passage 510. The arrow heads are placed to illustrate this example. The airflow passage is also suitable for airflow from the food surface to the underside. The airflow passage is even suitable for an airflow along the food surface, entering the airflow passage through the food surface and exiting the airflow passage to the food surface.

[182] In use, food juices may drip onto the hood 520. As the overhang portion extends past over the food surface, any such food juices or other liquids are urged to drip onto the food surface rather than into the airflow passage 510. Notably, without the overhang portion liquid running from an edge of the hood could otherwise enter the airflow passage.

[183] Food juices dripping onto the base 500 in the vicinity of the airflow passage 510 are, in use, hindered from flowing through the airflow passage as the overhang portion results in a clearing space.

[184] In this example, another upper opening 514 is provided. In this example, the other upper opening 514, or second upper opening 514, is located across from the first upper opening 512.

[185] In other examples additional upper openings may be provided. For example, three or four upper openings may be provided. Where more than two upper openings are provided, the hood 520 may be fitted to posts or other protrusions. Where at most two upper openings are provided, the hood 520 may be supported on sidewalls extending between both upper openings and extending from the food surface to the hood.

[186] Conveniently, the first upper opening 512 and the second upper opening 514 point into opposite directions. Heated air rising through the airflow passage 510 may thus exit along two opposite directions so that heat dispersion may be improved during cooking.

[187] In this example, a raised rim 530 is formed by the food surface 502. The raised rim is a portion of the food surface which provides a barrier to liquid flow on the food surface. Suitably, the raised rim is formed at the upper opening 512. Conveniently, the raised rim may, in use, prevent liquid from flowing into the airflow passage.

[188] Suitably, the raised rim rises into the airflow passage 510 and, thus, is arranged to flank the upper opening 512.

[189] Similarly, another raised rim 532, or second raised rim 532, is provided at the second upper opening 514.

[190] Figs. 8 to 11 illustrate a method of manufacturing the overhung hood. A detailed description of features already described above is omitted with reference to the above description.

[191] Fig. 8 shows a substantially planar base 600. In this example, the entire base is planar, but in other examples a region of the base may be planar. In yet further examples, the entire base may be warped into a generally non-planar shape.

[192] The base 600 has a food surface 602 thereon and, opposite thereto, an underside 604.

[193] Fig. 9 shows the base 600 with a hollow protrusion 610.

[194] In this example, the base 600 is stamped to form the hollow protrusion 610. In some examples, a plurality of protrusions may be stamped in a single manufacturing step.

[195] The hollow protrusion 610 has a lower opening 620 formed in the underside 604, but is otherwise closed.

[196] The hollow protrusion may have any suitable geometric shape, for example a dome shape or a bubble shape may be used instead. In this example, the protrusion has a generally trapezoidal shape. Suitably, the protrusion has two inclined sides, which are angled towards each other, and a top side 630 which is substantially parallel to the lower opening 620. The sides which are not shown in the cross-sectional view of the Fig. 9 may be inclined or may be substantially vertical, i.e. perpendicular to the flat base 600.

[197] Fig. 10 shows a cut formed between a top portion 630 of the protrusion 610 and an inclined sidewall 640.

[198] In some examples, additionally a second cut and a third cut is formed. The second cut may be formed between the inclined sidewall and a first adjacent sidewall. The third cut may be formed between the inclined sidewall and a second adjacent sidewall, which is opposite of the first adjacent sidewall.

[199] The inclined sidewall 640 is urged towards the lower opening 620. That is, the inclined sidewall is rotated by deforming the base 600. In this example, a tip of the inclined sidewall is moved along an arc A as illustrated in Fig. 10. The inclined sidewall 640 is thus located between the top portion 630 and the lower opening 640. That is, as rotation of the sidewall 640 leaves the size of the sidewall substantially unchanged, an upper section of the sidewall is located underneath the top portion 630. Thus an overhang portion is formed.

[200] Fig. 11 shows an upper opening 650 formed as a result of urging the sidewall 640 downwards towards the lower opening 620. Thus an airflow passage extending through the base 600 is formed, with a first exit corresponding to the lower opening 620 and a second exit corresponding to the upper opening 650.

[201] In this example, another upper opening is formed using analogous steps as described above in relation to the upper opening 650. Accordingly, this results in a symmetrical arrangement of upper openings where both upper openings point into opposite directions.

[202] The method of manufacturing described with reference to Figs. 8 to 11 may be performed as described above. Alternatively other suitable manufacturing processes may be used to replace manufacturing steps individually or collectively. For example, a base 600 including a hollow protrusion 610 may be formed in a single step using casting or moulding.

[203] In summary, exemplary embodiments of an oven dish have been described. The described exemplary embodiments provide for an improved oven dish having an airflow system for improved cooking and a liquid management system for collecting food Juices and other matter that may separate during a cooking process. Additionally, the described exemplary embodiments are straightforward and convenient to use.

[204] The oven dish may be manufactured industrially. An industrial application of the example embodiments will be clear from the discussion herein.

[205] Although preferred embodiment(s) of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes may be made without departing from the scope of the invention as defined in the claims.

Claims

1. An oven tray for preparation of food, the oven tray comprising: a base (500) having thereon a food surface (502) and, opposite thereto, an underside (504); an airflow passage (510) for enabling airflow through the base, a hood (520) extending over the airflow passage, the hood comprising an overhang portion (522) located over the food surface and arranged to flank an upper opening (512) of the airflow passage.

2. The oven tray according to claim 1, wherein the food surface forms a raised rim flanking the upper opening of the airflow passage.

3. The oven tray according to ciaim 2, wherein the upper opening is flanked on one side by the overhang portion of the hood and flanked on an opposite side by the raised rim.

4. The oven tray according to any preceding ciaim, the airfiow passage comprising another upper opening.

5. The oven tray according to ciaim 4, wherein the upper opening and the other upper opening are arranged to point into generaiiy opposite directions.

6. The oven tray according to claim 4 or 5, the hood comprising another overhang portion, the other overhang portion arranged to flank the other upper opening.

7. The oven tray according to any one of claims 4-6, the food surface forming another raised rim, the other raised rim flanking the other upper opening.

8. The oven tray according to any previous claim, wherein the base is generally planar.

9. The oven tray according to claim 8, wherein a lower opening of the airflow passage points into a direction which is generally perpendicular to the base.

10. The oven tray according to claim 8 or claim 9, wherein the upper opening points into a direction which is generally parallel to the base.

11. A method of manufacturing an oven tray, the method comprising: providing a base (600) having thereon a food surface (602) and, opposite thereto, an underside (604); deforming the base to form a hollow protrusion (610) in the food surface, wherein a lower opening (620) is formed in the underside; forming a cut between a top portion (630) of the protrusion and a sidewall (640) of the protrusion; urging the sidewall towards the lower opening; locating the side wall between the top portion and the lower opening; thereby creating an airflow passage between the lower opening and an upper opening (650) formed between the top portion and the sidewall.

12. The method according to claim 11, wherein the hollow protrusion is formed by stamping the base.

13. The method according to claim 11 or 12, the method further comprising forming on another sidewall of the hollow protrusion, which is opposite of the sidewall, another cut between the top portion and the other sidewall, and urging the other sidewall towards the lower opening, thereby forming another upper opening.

14. The method according to any one of claims 11-13, wherein urging the sidewall towards the lower opening comprises rotating the sidewall.