RU173737U1 - Cooking insert - Google Patents

Abstract

The utility model relates to kitchen utensils and relates to cooking devices, namely microstructured heat-resistant products, and can be used for cooking in pans, pots, stew-pots and other kitchen utensils. The technical result is achieved by using a cooking insert containing a microstructured layer with a regular relief surface made of heat-resistant material, while the microstructured layer is made of knitted fabric made of charcoal yarns by weaving jacquard. The technical result is to improve the quality of the prepared product while maintaining its taste.

Description

The utility model relates to kitchen utensils and relates to cooking devices, namely microstructured heat-resistant products, and can be used in cooking in pans, pots, stewing pans and other kitchen utensils.

Known perforated or trellised inserts for pans made of silicone or metal, designed for cooking steamed (Insert for the pan [electronic resource] // Sweet Home. Access mode: http://sweethome.com.ua/p367-vstavka_dlya_skovorodi_36_sm# prettyPhoto (accessed March 17, 2017); Folding colander [electronic resource] // EuroPotware. Access mode: http://www.evroposuda.com/kuhonnye-prinadlezhnosti/durshlagi-sita-miski/durshlag-parovarka-skladyvayucshayasya. html (accessed March 17, 2017); Inserts for steaming [electronic resource] // Fissman. Access mode: http://fissman-group.ru/catalog/vstavki _dlya_prigotovleniya_na_paru / (accessed March 17, 2017); Patent RU No. 2062598, IPC A47J 27/04, A47J 36/16, published on June 27, 1996).

These devices and devices are not intended to protect products from burning and sticking to dishes during cooking.

A device for a frying pan is known, which consists of two grids and screeds installed above a flat disc pan with a gap to accommodate a cooked product (Patent RU No. 2210970, IPC A47J 37/10, published on 08.27.2003).

The disadvantage of this device is the complexity of the design and operation. In addition, the device does not allow the product to fry. In fact, if there is oil in the pan, cooking is done by steam, as the design does not provide contact with it during cooking.

Known grill pan with a rectangular perforated bottom and perforated side walls made of one metal sheet (Patent RU No. 126920, IPC A47J 37/07, published on 04/20/2013).

The disadvantage of this device is its limited use and the inability to cook write in the presence of oil or sauces. In addition, the device does not protect products from burning and sticking during cooking.

Known filter cartridge replaceable for a pan, consisting of three coaxially arranged perforated corrugated cardboard disks, with a gap interconnected along their edges by means of ring gaskets, while the rows of holes of all three disks are parallel to each other, but the rows of holes in the first and third disks coincide vertically, and the rows of holes in the second disk are offset relative to the latter by the size of the interval (Patent RU No. 23232169, IPC A47J 37/10, publ. 04/20/2008). One of the sides of all three disks can be covered with aluminum foil, and a filter made of non-woven synthetic material impregnated with activated carbon can be laid in one of the gaps between two adjacent disks.

The disadvantage of this device is that, acting as an oil collector and a heat reflector, the device does not protect products from burning and sticking to dishes during cooking.

A device for frying food products is known, comprising a body with a flat frying surface, having recesses insulated from each other over the entire frying surface, made in plan in the form of a circle, while the area of the recesses is 40 - 90% of the area of the frying surface, the depth of the recesses is 0 , 5-1.5 mm, and the diameter of the recesses is 1-3 mm (Patent RU No. 2134529, IPC A47J 37/10, publ. 08/20/1999).

The disadvantage of this device is its difficult cleansing of burnt fat and cooked foods.

The closest is the substrate of the heating product, consisting of two opposite sides: a heat-resistant coating containing at least a base layer, and a surface microstructured layer containing a heat-resistant binder of the same chemical nature as the base layer, and the specified microstructured layer partially or fully covers the specified base layer and sintered with it in one piece, while the specified surface microstructured layer has a regular relief (Patent RU No. 2598085, IPC B05D 5/02, A47J 37/10, publ. 09/20/2016). In this case, both layers are made using separate fluorocarbon polymers or mixtures thereof as a heat-resistant binder or are made of sol-gel material containing at least one matrix of at least metallic polyalkoxylate.

The disadvantage of the device is its fixed location, which does not allow efficiently cleaning the substrate of burnt materials, as well as the implementation of the substrate using fluorocarbon materials, the harm from which (the release of hydrogen fluoride and other decay products of fluorocarbon polymers or their mixtures) increases with increasing use temperature.

The objective of the utility model is to develop the design of a device for cooking, providing uniform heating of products, protecting products from burning and sticking to dishes during the frying process.

The technical result is to improve the quality of the prepared product while maintaining its taste.

The technical result is achieved by using a liner for cooking containing a microstructured layer with a regular relief surface made of heat-resistant material, while the microstructured layer is made of a knitted fabric made of charcoal yarn with jacquard weaving.

The essence of the technical solution is to provide, through a microstructured liner for cooking, from a heat-resistant material with a regular relief surface from a knitted fabric made of charcoal threads by interlacing jacquards with a better product due to the uniform distribution of oil and temperature effects on the product, protection against burning and reducing carcinogenicity of the finished product food with the preservation of its taste.

Figure 1 presents a pan with an insert for cooking. In FIG. 2 is a graphical representation of a jacquard weave of carbon filaments.

The insert 1 for cooking contains a microstructured layer with a regular relief surface, which is made of a knitted fabric made of charcoal yarn 2-4 interweaving jacquard.

The jacquard knit is knitted of three heat-resistant charcoal threads 2, 3, 4 on a circular ring knitting machine of class 6 with a carbon thread tension of 0.8 N in all three systems. Knitted jacquard weaving, obtained by knitting the front loops I sequentially with each thread 2-4 and purl loops II formed simultaneously by three threads 2-4. Moreover, each of threads 2-4 is knitted in only one loop-forming system, and in the rest it is not knitted. The purl loops are obtained by knitting each yarn 2-4 in each loop-forming system of the rippshayba.

Jacquard weaving, obtained on a class 6 circular fan machine with 0.8 N carbon tension and a front loops depth of 2.9 mm, and 1.6 mm of the back loops.

The finished tubular knitwear is cut lengthwise and is given (cut out) a rectangular, square, round or any other curly shape (corresponding to the bottom shape of the kitchen utensil).

The insert for cooking works as follows.

The cooking insert 1 is inserted in the appropriate utensil, for example, in a pan 5, stewpan or pan. The pan 5 with the liner 1 is installed on a heating surface. Upon reaching the required heating temperature of the pan 5 and liner 1, a small amount of oil is poured, which penetrates the pores of the knitwear. Then on the surface of the liner 1 lay out the product requiring preparation. In the process of frying on the liner 1 provides a uniform distribution of oil and temperature effects on the product. At the same time, the knitted fabric of the liner 1 made of carbon filaments by interlacing jacquard ensures uniform heating of the oil (there is no point overheating), as a result of which it does not overheat and does not tar, and also provides minimally sufficient contact of the oil and the prepared product, which reduces the carcinogenicity of the prepared food with the preservation of its taste. In addition, due to the microstructured, regular relief of carbon filaments, the liner 1 provides protection against burning during cooking, since the cooked product does not stick to it, and the uniform temperature effect, thanks to the uniformly distributed pores of the charcoal knitwear by the interweaving of jacquards, provides simultaneous preparation over the entire contact area of the product with the liner 1.

After cooking, the liner 1 is easily washed from fat and soot stuck in its pores. The interweaving of the jacquards provides lateral extensibility of the liner 1, which facilitates its cleaning. In addition, the soot formed during cooking is held in place by the pores of the knit, thereby protecting the inner surface of the dishes.

Liner 1 can be used in pots and roasters of any size, when cooked on hob and in the oven.

Thus, the liner for cooking, made of heat-resistant microstructured knitted fabric made of charcoal threads by interlacing jacquards, provides improved quality of the prepared product while maintaining its taste.

Claims (1)

A cooking insert containing a microstructured layer with a regular relief surface made of heat-resistant material, characterized in that the microstructured layer is made of a knitted fabric made of charcoal yarn with jacquard weaving.

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