IE67967B1 - Support member gripping member and abutment member for preparing and carrying out a grilling process on pieces of meat especially poultry - Google Patents

Abstract

A supporting, clamping and securing element for preparing or carrying out a meat cooking process, in particular of poultry. In order to allow insertion in the cavity of the piece of meat, the supporting element has a pointed section (2, 4) of reduced diameter for piercing, filling and/or supporting the cavity in the piece of meat, or frozen piece of meat, in particular frozen poultry.

Description

The invention relates, in the first place, to a support member for introduction into through cavities of meat pieces.

A support member of that kind is known, for example, from US Patent Specification 4,027,583. The known support member consists of two wire frame parts which are a telescoping mutual fit, and in the lower part of which the wires extend in the shape of a hyperbolic curve segment. A bird, for example a chicken, is applied to the lower support member from above, through its rear opening. The second support member is then inserted from above through the throat region of the chicken. The chicken is then trussed by the telescopic mutual fit of the support members.

A support member is also known from DE-A-21 05 684. This support element consists of a substantially cylindrical body, which has a degree of taper in its tip region. It serves only to remain in poultry during freeze storing.

In regard to the support member first mentioned, the two-part design is found to be disadvantageous. In addition, when the upper support member is being inserted, a suitable opening has first to be created in the bird by hand or by means of a special tool. This gives rise to a not inconsiderable handling cost. In regard to the other support - 3 member known from the state of the art, its characteristics are found to be also unsatisfactory when thawing out, or for use with a thawed-out piece of meat. The thawed-out poultry is not adequately held on the support member.

Having regard to the above-described state of the art, the invention sets itself the task of providing a support member having an improved utility with a simpler design.

This task is accomplished, in accordance with the invention, by the features of Claim 1.

By reason of the fact that the support member possesses a pointed section of reduced diameter for perforating, filling out and/or maintaining the through cavity in the piece of meat, it follows that a piece of meat, especially a bird, can be simply pushed down upon the support member from above, far enough for the point to emerge from the top of the piece of meat (the bird) and remain visible. No further part needs to be introduced into the piece of meat. Furthermore, the pointed section of reduced diameter is adapted in advantageous manner to the bone structure of a bird, especially of a chicken. A shoulder is produced, upon which the bird can rest because of its bone structure. A further particular advantage of the support member according to the invention can be seen in the fact that a piece of meat, especially a bird, together with a support member of that kind, can be frozen.

For preference, support members of different designs are provided for remaining in the piece of meat during frozen storage, and for use during a cooking procedure. The support member which is intended for remaining during the freezing procedure, is preferably designed as a hollow body with closed walls. Since a support member designed in that way is not suitable for performing a cooking process, it is intended to be withdrawn before the cooking process starts, and to be replaced by another support member in a different - 4 design as described further down herein. The design as a hollow body with closed walls has the advantage that even when the piece of meat is frozen withdrawal is relatively simple.

A support member as used for preference in carrying out the cooking procedure, is characterized by an opening at its lower end and spaced-apart supports which form an air passage in the pointed section. In this way there is created a passage for the hot air through the interior of the food being grilled, as in the known support member as has been described in the introduction.

A design of the support member which is as far as possible conical is of further, particular significance. This is significant in the first place for the support member which is located within the piece of meat during frozen storage, since it again decisively improves the removability of the support member from the frozen piece of meat by deformation. The conical design, however, also has significance for the support member which is to be used during a cooking process. Conical design in this connection means that the support member is designed with a diameter which continuously decreases from the bottom to the top, apart from the transition region to the pointed section of reduced diameter, with respect to which a diametral reduction big enough to form a step is provided.

A further significant modification of the support member will be recognized in the fact that the supports can be stretched out or spread apart. This can also be recommended, especially as an alternative to the formation of a step. When a frozen piece of meat, such as a frozen bird, is applied, and the cooking process is subsequently carried out, the piece of meat first becomes soft. In order to avoid trussing disadvantages which arise as a result, the spreadable design of the support member can be recommended. A preferred form is spring-like, as described further on herein in some detail with reference to a clamping element.

The said support members, intended on the one hand for remaining in the piece of meat during frozen storage* and on the other hand for use during a cooking process, are mutually adapted for preference, in such a way that a member intended for remaining in the piece of meat during frozen storage possesses outer dimensions, at least in its lower region, which correspond to the associated dimensions of a member intended for use during a cooking process. For greater preference, the members are designed with a practically identical outer shape, and a particular advantage is obtained if the member intended for remaining in the piece of meat during frozen storage has very slightly greater dimensions.

The support member is described in further detail below.

As has already been mentioned, the support member is preferably designed as a conical spreading or stretching body, so that it can be advantageously driven into the meat in the manner of a wedge, and the support member advantageously narrows in several step-like sections, and the diameters of the individual sections are matched to the natural expansion of the interior cavity of the meat. In another embodiment of the invention, the support member is used as a spreading device, and is designed as a substantially rod-like body, from which spreader elements project radially. The spreader elements hold the walling of a butcher-made cavity of, for example, a bird, away from the rod-like body, and permit the access and through-passage of air. The spreader elements are preferably movable in a radial direction, in order to facilitate insertion of the spreading body into the meat. The rod-like body can be of hollow design, for example, so that it is possible for the spreader elements partially to sink into the rod-shaped body.

Another embodiment of the invention provides that the support member, at one end thereof, comprises an attachment element, by means of which it can be disposed more or less horizontally in a grilling device in the manner of a spit.

The piece of meat is prevented from slipping down off the horizontally disposed support member, in a preferred embodiment, by virtue of the fact that its free end, facing away from the attachment element, comprises a removable abutment element which extends transversely of the support member. The support member can also be designed as a sheath surrounding a source of heat, so that by means of the heat source the meat can be actively heated from the interior through the support member.

The support members described, especially those different support elements for, on the one hand, remaining in a piece of meat during frozen storage and, on the other hand, for use during a cooking procedure, present a quite substantial advantage in that it is no longer necessary to thaw or partially thaw the meat pieces, especially poultry, before performing a cooking process. This thawing or partial thawing is questionable from a hygienic point of view in running a kitchen, because the thawed carcases can release bacteria, spores and the like which can be transmitted by way of appliances and persons which come in contact with the carcases in the operation of a kitchen. The invention makes poultry carcases available which, even in the frozen condition, can be mounted on a grilling spit or on a support member in accordance with the invention.

The support member previously described herein, which is designed for preference for remaining in the piece of meat during a freezing procedure, is designed as a circular profiled section, which after insertion into the carcase extends through said carcase like a skewer, and projects at the belly and the neck from the carcase openings produced by butchering. The circular profile section remains in the •4. - 7 carcase after freezing, and can be withdrawn again immediately before preparation. The design as a hollow body, for example in the form of a sleeve, has the advantage that a sleeve can be bathed from the inside, for example, with water, especially warm water, in order to facilitate its removal from the deep-frozen poultry carcase immediately before its placement in a cooking device. The support member can be designed in this connection as a hollow part open at one side, into which suitably warm water can be introduced, in order to facilitate its withdrawal from the frozen poultry carcase. In this, the support member can be designed for example as a peg. The support member is always at least as long as the poultry carcase, so that its ends can project from the frozen poultry carcase and so that a through perforation, an all-the-way cavity is formed after removal of the support member. The support member can also, as already partly described, comprise sections of different diameter. Thus the support member can comprise eg relatively large diameters, so as to support abdominal and chest cavities of the poultry carcase in a relatively wide-open condition. This makes possible a type of preparation in which eg stuffings can be introduced, or the carcase can be coated with seasonings from inside. A preferred embodiment provides that the support member comprises a first, cylindrical, conical section which fills out the abdominal cavity, with a transition to a second, tapering, pointed section which fills out and supports the chest cavity, which second section can itself penetrate the neck of the carcase or can terminate in a third, skewer30 shaped section. The support member can be manufactured from plastics, when intended for remaining in the piece of meat during a freezing procedure, non-toxic and otherwise acceptable plastics materials being of course used for the purpose. Other suitable substances can, however, be used.

Whenever the support member is intended for performing a cooking procedure, it consists for preference of stainless steel. •4. - 8 A further preferred embodiment of the support member, intended for remaining in the piece of meat during a freezing procedure, comprises radially extending projections formed in predetermined regions. The radially extending projections act as barb elements, which anchor the extending member when it has been inserted into the poultry carcase and thus prevent it from slipping out unintentionally. The projections are preferably designed as integrally formed tongues. The tongues can be disposed with uniform spacing around the periphery of the extending member. For example, four tongues can be provided projecting radially in one plane. In a support member as described above, first projections are disposed in the region of the free end of the pointed section, and also at about the third, skewer-shaped section. Preferably the first projections are tongues located on the point, and connected to the pointed section by a hinge element. The hinge element facilitates bending back of the tongues during introduction of the stopper-like support member into the animal carcase, so that introduction can be effected with little expenditure of force, because during introduction the tongues can lie almost against the outer peripheral surface of the support member. But if the support member nevertheless executes a slipping escape movement opposite to the insertion movement, the tongues can become erect on account of the hinge elements, and become anchored like barbs in the flesh of the animal carcase. Each hinge element is preferably designed as a film hinge. Since the support member is a plastics part, film hinges are suitable as the pivot members for integrally moulded tongues. It is also possible, however, to provide as projections at least one annular member disposed on the third section,ie the pointed section,in the manner of a flange. The annular members can consist eg of flexible material, so that they collapse on insertion of the support member into an animal carcase, and can re-erect themselves in the manner of a barb. For securing the annular member to the support member, it is provided that at least one peripheral groove •A is integrally moulded in the third section for the reception of a similar number of annular members. Just as tongues arranged in star formation can be disposed or distributed in several planes, several annular members can also be arranged one above the other. The annular members can also possess different diameters. The support member is further characterized in that second projections are. . disposed on the lower, free end of the cylindrical section. The second projections have the advantage that they can be used as a hand-grip, in order the more easily to pull a support member out of a frozen piece of meat. To facilitate the withdrawal it is provided further that the second tongues comprise an abrasive surface profile. is also of advantage in connection with the support member, A clamping element/for clamping food to be grilled, frozen poultry in particular, preferably having a cavity created by a support member as disclosed herein, and capable of being pushed onto the spit of a grill, and having arms which project towards the food to be grilled, and penetrate for preference into said food.

With a frozen piece of meat, especially poultry, which is immediately subjected to a cooking process, especially by grilling, the problem exists that during thawing the meat gets progressively softer. Securing means which was used at first on a grilling spit can then progressively slip out or the like. The invention, in order to remedy this state of affairs, proposes that the clamping element comprises at least one resilient element by means of which the arms are supported by spring force in their action on the food to be grilled. The spring force advantageously takes care of keeping the arms in abutment against the food to be grilled or in engagement therewith, even though the food to be grilled loses in volume. Arms can be provided for the clamping element, which embrace the food to be grilled and are themselves designed as resilient elements. For example, the arms can be metal tongues or the like, so that the arms lie against the food to be grilled under their own spring tension, and,when the food to be grilled loses in '1 - 10 volume, remain in contact with it as a result of their spring tension. The arms can also be designed as stretchers inserted into a cavity in the food to be grilled, which grasp said food from the interior. Metal tongues or spring fingers are suitable as elastically resilient elements which hold the food to be grilled from the inside and simultaneously stretch out a hollow space in the food to be grilled. By this means the heat for cooking can also be brought from the inside to the food to be grilledjin the hollow space stretched apart in this manner, eg the body cavity of poultry, whereby shorter cooking times can be achieved. In a preferred embodiment of the clamping element according to the invention it is provided that the clamping element comprises at least an arm-bearing gripping element, which is movable in the longitudinal direction of the grill spit, and that the resilient element is a compression spring acting on the gripping element in the longitudinal direction of the grill spit. If the food being grilled suffers a loss in volume, the spacing between two clamping elements, between which the shrinking food is held, also alters favourably as a result of the resilience of the compression spring. This advantageously has the consequence that the food being grilled remains clamped with sufficient force between the pair of clamping elements thereafter, so that the arms of the clamping elements remain in engagement with the food being grilled, or are held in engagement therewith. If the food to be grilled is impaled on the grill spit in the frozen condition, then at the beginning of the grilling process it was probably frozen so hard that even insertable arms could not yet penetrate into the food. When the food thaws out the resilience of the compression spring then advantageouly causes a first penetration of penetrating arms into the softening food. Of course arms which are themselves designed as resilient elements, eg prongs, fingers etc which extend from the gripping element and consist of elastic material, can be combined with compression springs of the kind mentioned. The clamping elements according to •4 - 11 the invention are then supported in their action upon the food to be grilled by the spring force of two resilient elements, ie not only by their own spring elasticity but also by the compression springs.

A further development of the invention provides that the clamping element has two gripping elements with arms which point in opposite directions, and a compression spring is placed between the gripping elements. When food pieces are being spitted on the grilling spit, a clamping element in accordance with the invention is placed between each two adjacent food pieces, whereby the gripping elements of the clamping elements are pressed together as far as the intermediately disposed compression spring will permit, so that gripping elements of the clamping element are biased by the spring force of the compression spring and are pressed apart in the direction of the grilled food pieces held by them, when shrinkage of said food pieces takes place.

Another embodiment of the invention provides that the gripping element is supported by means of the compression spring against a sliding piece securable to the grill spit, eg by means of a screw. Clamping elements having single gripping elements supported by means of compression springs, and clamping elements having two gripping elements supported one against the other by means of the compression springs, can with advantage be combined together on one grilling spit, the clamping elements with the single gripping elements being always secured to the ends of the row of food pieces arranged on the grilling spit.

The compression spring is preferably a spiral spring which can be pushed onto the grilling spit concentrically.

A further embodiment of the invention provides that the arms of the clamping element are prongs directed approximately parallel to the grill spit. The prongs can be bent or formed appropriately from sprinq-elastic wire. They can also be designed as metal spikes, hook spikes or the like, as is the case in conventional clamping elements, but can nevertheless penetrate deep into the food to be grilled, under the spring force of the resilient element, so that a particularly secure hold onto the grilling spit of the food to be grilled is guaranteed. Preferably each one of the prongs possesses at least one cutting flank, which cuts into the food to be grilled, especially when the latter is still frozen, whereby the food to be grilled is held against rotation on the grill spit in a specially secure manner.

Further in this connection, an abutment element is advantageous, for use on a grill spit, according to Claim 11.

It is advantageous in this connection that the abutment part has an extension which is a multiple, about 5 to 15 times;the diameter of the through perforation of the securing part, ie of the diameter of the grill spit. A secure hold is thus achieved in the case of the possible shrinkage and softening of a grilled object during the thawing procedure as mentioned above. - 13 The invention is described in some detail as follows with reference to the embodiments illustrated in the accompanying drawings, wherein in detail: Fig 1 shows a first embodiment of a support member in side elevation; Fig 2 shows a second embodiment of a support member in side elevation; Fig 3 shows the support member according to Fig 2 in plan view; Fig 4 shows a further support member in side elevation; Fig 5 shows a further support member in side elevation; Fig 6 shows a sectional representation of a support member with radial projections; Fig 7 shows a sectional representation of a point of a support member with an annular member; Fig 8 shows a sectional representation taken along the 1ine VIII - VIII in Fig 7; Fig 9 shows a sectional representation taken along the linelX-IXinFig6; Fig 10 shows a sectional representation taken along the line X - X in .Fig 6; Fig 11 shows a set of support members of which one can be used during the cooking process and others during frozen storage; Fig 12 shows a partial sectional representation of the support member illustrated in Fig 11 for use during the cooking process; Fig 13 shows a sectional represent ation of a support member illustrated in Fig 11 for use during frozen storage; -ι - 14 Fig 14 is a plan view of the object in accordance with Fig 11; Fig 15 shows a section of a grill spit with objects to be grilled and clamping elements all illustrated in section; Fig 16 shows an elevation of a clamping element according to Fig 1 seen in the direction of the arms of the clamping element; Fig 17 shows an elevation like Fiq 2 of a second embodiment 10 of a clamping element; Fig 18 shows a third embodiment of a clamping element in section, arranged on a grill spit; Fig 19 shows a side elevation of a fourth embodiment of a clamping element; Fig 20 shows a section of a grill spit with objects to be grilled and a sectionally illustrated fifth embodiment of clamping elements; Fig 21 shows an elevation of a further embodiment of the clamping element with resilient spreaders which intrude into a cavity in the object to be grilled; Fig 22 shows a front elevation of an abutment element; Fig 23 shows a view from above of the object in accordance with Fig 22; Fig 24 shows a front elevat ion of the object in accordance with Fig 23; and Fig 25 shows a partly sectional representation of a section of a grill spit with a spreadable clamping element inserted, and with an abutment element.

With Fig 1 we have firstly a description and illustration 30 in side elevation of a support member constructed in the manner of a cage from supports 1, eg of wire. The support member tapers stepwise in several sections 2, each of which is itself of a conical design. The support member is designed as a framework with four feet 3 and can be stood upright. A piece of meat, for example poultry, especially a frozen bird, can be stuck onto the support member in such a way that the support member penetrates into a butchermade cavity of the meat and that the upwardly disposed end or pointed section 4 of the support member protrudes upwardly from the meat.

The supports 2 are arranged mutually spaced apart, so that intermediate spaces remain between them, which permit the access of hot air to the meat. Moreover the support member can be penetrated and grasped below the projecting end 4 in the pointed section, for example with a hook or the like, and can then be lifted together with the applied meat.

Fig 2 shows in side elevation a second embodiment of a support member which tapers like the support member according to Fig 1 stepwise in several sections 2 each of which however is conical. The support member according to Fig 2 consists of two supports 1 designed as straps, the supports 1 being connected together to yield a cross-shaped profile. In the region of the upper end 4, the support member has a through perforation 5 for lifting the support member up. The support member according to Fig 2 is likewise designed as a framework, the foot 3 of the support element being a drip tray.

In the plan view shown in Fig 3 of the support member according to Fig 2, the cross-shaped profile arrangement of the supports 1 is visible, as well as the design of the foot 3 as a drip tray. The support member according to Fig 4 is shown in side elevation. The support member is designed as an elongate peg 6, having a round crosssection. At the lower end a collar flange 7 is integrally moulded on, and facilitates handling during insertion and withdrawal into and out of the poultry carcase which is not further illustrated here. A cutaway makes it clear that the rod is designed as a hollow part enclosing a cavity 8, which is open at its lower end 9 and has its upper end 10 closed. At the close-d upper end 10 the support member is rounded off. As shown, the shape of the rod 6 is slightly conical all the way, ie the circular diameter is greater at the lower end in the region of the collar flange than in the region of the upper end 10.

Fig 5 illustrates another sleeve-like design of a support member. The cutaway once again shows that the support member is hollow, and that its walls enclose the cavity 8a. The support member is open at its lower end at 9a. The upper end 10a in turn is closed and rounded off by moulding. This support member has sections of differing diameter, a first cylindrical section which fills out the abdominal cavity of a poultry carcase (not illustrated here) being designated 11. The cylindrical section 11 undergoes a transition to a conically taperinq second section 12 which fills the chest cavity of the poultry carcase, and which terminates in a third, rod-like section 13 which penetrates the opening in the region of the carcase neck, and terminates at the upper end 10a of the spreader element. 8oth of the support members illustrated in Figs 4 and 5 are moulded as unilaterally open hollow parts of plastics.

Fig 6 shows a side elevation of a further support member in section. The support member is a hollow peg with a lower, first cylindrical section 14, which undergoes transition into a tapering second section 15. The tapering second section 15 terminates in a third section 16. In predetermined regions the support member comprises approximately radially extending projections, of which first projections 18, 18’ in the region of the free end 17 (pointed section) of the third rod-like section 16, as well as second projections 19, 19' on the lower free end of the cylindrical first section 14 are visible. Each first projection 18, 18* is designed as an integrally moulded tongue 20, ', each tongue being connected to the third section 16 by way of a film hinge 21, 21' as a pivot member shown - 17 schematically. The second projections 19, 19' are also designed as tongues 22, 22' and have an abrasive surface profiling which is here illustrated schematically.

The tongues 22, 22' serve for handling, so as to enable the spreader element to be easily withdrawn from a frozen animal carcase.

The free end 17 of the third section 16 has a terminal point 23, which is provided with perforations 24. Warmed water can be filled into the spreader element which is designed as a hollow part and this water can emerge from the perforations 24 into the frozen animal carcase, in order to accelerate the thawing for the purpose of facilitating dislodgement of the spreader element.

Fig 9 shows a sectional view of the third section 16 along the line IX - IX in Fig 6. Similar components are labelled with the same reference numerals. Fig 9 shows that four first projections are arranged, each of them designed as a tongue 20, 20', 20, 20' and that these are connected to the third section 16 for articulation by means of respec20 tive film hinges 21, 21', 21, 21’.

Fig 10 shows a side view along the line X - X in Fiq 6, and here again it can be seen that four second projections 19, 19', 19, 19' are likewise arranged, and likewise designed as tongues 22, 22', 22, 22', having an abrasive profile on their surface.

Fig 7 shows the free end of the third section 16, illustrated in section, and in which a second embodiment of the projections is provided,. In this embodiment the projection provided is at least one flange-like annular member 25 disposed on the third section 16, and consisting of flexible material. For securing the annular member to the •4. - 18 third section 16 the latter comprises at least one circumferential groove 26 for the reception of a respective ring member 25.

Fig 8 shows a sectional view along the line VIII - VIII in Fig 7 to make clear the arrangement of the annular member .

Fig 11 shows a set of support members, the support member 26 beiny designed for use as a support member during the cooking procedure, and the support members 27 as support members intended to remain in a piece of meat during frozen storage. It can be seen that the support member 26, as is also apparent from Fig 12, consists of two wire loops 28 mutually arranged in the form of a cross, the peak section of one wire loop overtopping the other, so that on the one hand an advantageous ventilation pathway corresponding to the arrow 29 (Fig 12) is created, and on the other hand the support member loaded with a piece of meat, especially poultry, can, by means of a hook member applied to the tip 30, be inserted into a grilling stove and removed therefrom.

The support member according to Fig 12 comprises a lower drip tray 32 for melted fat and the like, also previously described herein.

The sectional representation of a support member shown in Fig 13 essentially corresponds to the illustration according to Fig 6, to which reference is directed. The continuous conical taper of the support member, however, is particularly clear from Fig 13.

Fig 14 shows a plan view on the object according to Fig 11.

The advantageous set-like arrangeabi1ity of the support members 27 in relation to a support element 26, leading to the assembly of a sale set, can be recognized. •4 - 19 .Fig 15 shows a section of a grill spit 33, on which food pieces 34 to be grilled have been impaled. Each piece 34 to be grilled is clamped on the spit between two clamping elements 35a, b, which are pushed onto the grill spit 33.

The clamping element 35a has a sliding piece 36 which is secured to the grill spit 33 with a screw 37. Facing the food pieces 34 to be grilled, a gripping element 38 is arranged on the sliding piece 36 with a plate 39 and prongs 40 which project forwardly of the plate 39. The prongs 40 have ground cutting flanks 41 which slice into the food 34 to be gri1 led.

The other clamping element 35b comprises two gripping elements 38 with prongs 40, the prongs 40 being directed mutually apart and penetrating different food pieces 34 to be grilled. Between the plates 39 of the gripping element 38 of the clamping element 35b a coil spring 42 is placed, compressed and thereby with its spring force biasing the plates 39 of the gripping elements 38 in the longitudinal direction of the grill spit 33.

In Fig 16 can be seen a plate 39 of a gripping element 38, and the prongs 40 are shown in section and the profile of the cutting flanks 41 can be seen.

Fig 17 shows a plate 39 with a spike-like design of prongs 40. In the centre of the plate 39 is located a square perforation 43, through which a grill spit 33 with a square cross-section can be passed, so that the plate 39 is arranged on the grill spit 33 without freedom to rotate.

Fig 18 shows a further embodiment of a clamping element with a gripping element 38 having .prongs 40, the gripping element being supported by means of a coil spring 42 against a sliding piece 36 fixed to the grill spit 33 with a screw 37.

Fig 19 shows a further embodiment of a clamping element with two gripping elements 38 having prongs 40, connected together by means of a coil spring 42.

In Fig 20 are shown clamping elements 44, which comprise arms 45 disposed on sliding pieces 36, the arms lying against the outer side of the food pieces 34 to be grilled. The arms 45 are themselves resiliently constructed. The abutment of the arms 45 against the food pieces 34 to be grilled is improved by means of bosses 46, which can also be designed for example as spikes capable of penetrating into the food pieces 34 to be grilled.

Fig 21 shows a view of a design of the clamping element in which four arms 45 of intrinsically resilient round section steel are disposed on the gripping element 38 which is securable to a grill spit with a screw 37; the arms 45 are here shaped so that they can penetrate into a cavity in the food to be grilled (cf also Fig 25) and thus act as spreaders for spreading the cavity out from the inside.

Fig 22 shows a side view of an abutment element, which is illustrated in Fig 23 in a plan view and in Fig 24 in a further side elevation.

The abutment element 47 possesses a locating part 48 with a locating screw 49. The locating part 48 has a through bore 50, through which a grill spit can be passed. An associ25 ated through bore 51 is formed in the abutment part 52. The abutment part 52 has a length which is a multiple of, ie about five to fifteen times, the diameter of the through bore 51.

Finally Fig 25 shows a grill spit 33 with a food piece 34 applied thereto and a spreader element according to Fig 21 inserted into the food piece 34. The arms 45 lie in the inner cavity 53 which is formed by a support member as previously described. During the cooking procedure and the associated thawing of the food pieces 34 to be grilled, the arms 45 can maintain their support by a spreading action. The abutment element 47, which is used in the embodiment according to Fig 25, takes care of a secure abutment support. This abutment element 47 is of particular significance however in connection also with the use of clamping elements as a terminal piece in accordance with

Claims (13)

1. Support element for introducing into a through cavity of poultry, with at least one top and one bottom section (2) having 5 different diameters, of conical construction overall, characterised in that both sections (2) are essentially cylindrical in shape and the section (2) of larger diameter changes into the section (2) of smaller diameter via a step-like taper which serves as a shoulder for poultry bones.

2. Support element according to Claim 1, characterised by an opening at a bottom end (9) and supports (1), arranged at intervals to each other, which in a pointed section (2, 4) form an air escape opening (arrow 29).

3. Support element according to one or more of the preceding claims, characterised in that the supports (1) are expandable.

4. Support element according to one or more of the preceding 20 claims, characterised by projections (18, 18', 18, 18' 1 ', 19, 19', 19, 19 111 . 25) which in predetermined regions are spaced approximately radially.

5. Support element according to one or more of the preceding 25 claims, characterised in that a pointed section (2, 4) has a closed point (10, 10a).

6. System for freeze storing and for carrying out a cooking process for poultry having a through cavity, comprising a first element 30 to remain in the body of the poultry during freeze storing, characterised by a second support element for holding the poultry in a cooking device, the second support element being substantially of the same shape as the first element, both elements having at least two sections of different diameters and the section of larger diameter 35 changing into the section of smaller diameter via a step-like taper which serves as a shoulder for poultry bones. - 23

7. System for freeze storing according to Claim 6, comprising a clamp element for clamping the poultry, which may be placed on a spit and has clamp arms which may enter the cavity of the poultry, characterised in that resiliently-formed clamp arms (40, 45) are 5 arranged to run parallel to the spit to adapt to the shape of the cavity.

8. System according to Claim 6 comprising clamp elements for clamping poultry, which clamp elements may be slid onto a spit, having 10 arms projecting towards the object to be grilled, preferably penetrating the poultry, characterised in that two gripper elements (38) are provided whose arms (40, 45) point in opposite directions to each other and that a compression spring (42) is arranged between the gripper elements (38).

9. System according to Claim 8, characterised in that the arms (40, 45) are formed as resilient elements.

10. System according to one of the Claims 7 to 9, characterised in 20 that one clamp arm (40, 45) has a cutting edge (41).

11. System according to any of Claims 6 to 10, comprising a fixing part in the form of a stop part having a through bore for a roasting spit, characterised in that the stop part (52) has an extension which 25 is a multiple of the diameter of the through bore (51 or 50), said multiple being approximately five to fifteen times the diameter of the through bore.

12. A support element as defined in Claim 1, substantially as 30 described herein with reference to and as shown in any one or more of the accompanying drawings.

13. A system as defined in Claim 6, substantially as described herein with reference to and as shown in any one or more of the 35 accompanying drawings.