RU2574750C2 - Baking mould - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: baking mould contains a body and a detachable part; the body contains at least one lateral wall configuring the first hole; the detachable part contains a rigid section designed so that to enable closure o the first hole; the baking mould additionally contains a flexible sealing element positioned between the rigid section and the body lateral wall for the hole closure with the detachable part. The detachable part is tightly fitted onto the body so that a force is generated by way of the sealing element compression which force counteracts movement of the detachable part relative to the body.

EFFECT: invention allows to produce a mould one can easily remove the prepared product from; the mould Is impermeable for the product during preparation and ensures effective sealing to prevent air exchange between the mould inside and the ambient environment.

16 cl, 30 dwg

Description

FIELD OF THE INVENTION

The invention relates to a baking dish, which contains a removable part, and in particular, although not only to a baking dish, which contains a removable part, such as a bottom or a lid, and a removable part, such as a bottom or a lid, for use in the mold body for baking.

State of the art

For home and commercial baking, a wide variety of baking dishes are used. They are used to bake food such as pies, bread, etc. Known forms have several disadvantages.

Firstly, the known forms have such a disadvantage: the prepared food sticks inside the form, making it difficult to extract the cooked food as a whole. One traditional solution is to produce such baking dishes with a loose bottom that allows pressure to be applied upward to the bottom of the bottom to push cooked food out of the mold. Due to the fact that the bottom is loosely adjacent to the mold, the hot contents of the baking dish may leak or leak from the place where the loosely fitting bottom is adjacent to the body of the baking dish.

Another traditional solution is to make baking dishes with a removable bottom, fixed or closed in position by means of a spring clip or a latch that is attached to the mold body. The clamp, or latch, is a lever for locking the mold body at the bottom of the mold during the baking process and then extending or opening the mold body after baking to release cooked food located on the mold bottom from the mold body. This type of baking dish is commonly called a removable bottom baking dish.

Some types of molds with a removable bottom contain more complex bottoms that contain a recess around the outer edge of the bottom, located to collect and accumulate any leakage that occurs between the bottom and the body during the baking or cooking process.

Another solution is to make a one-piece baking dish, cut a hole in the bottom, and install an additional bottom in the mold that will cover the hole made in the bottom. To release the extra bottom and cooked food from the mold, the extra bottom is pushed up through the hole in the bottom.

However, all baking dishes that contain a loose or removable bottom usually skip some of the contents of the mold during the cooking or baking process and / or allow water to flow in when the mold is immersed in a water bath (for example, when preparing a curd pudding in a water bath).

Thus, typically baking dishes containing either a loose fit or a removable bottom are laid out with lining material such as greaseproof paper, baking paper, and the like. The lining material covers the joints in the mold to give the inside of the baking dish practically leakproof properties. However, the process of cutting the lining material and fitting it to the bottom of the baking dish can be painstaking and time consuming. Indeed, fitting the lining paper is impractical if the bottom of the baking dish is more complex than, for example, a simple circle, square or rectangle.

There is another problem with known forms, which arises from the fact that many people prefer to store cooked food in the same form. Consequently, most manufacturers produce some baking dishes with lids that can be attached above the top of the baking dish after cooking. However, existing caps lock a lot of air in a form that contributes to food spoilage. In case of incomplete filling of the mold body with the contents of the mold and / or with a lid raised above the mold housing, an air gap will appear. Moreover, existing molds do not provide effective compaction to prevent the exchange of air between the mold interior and the environment when the cover is in place.

In FIG. 1 and 2 show a baking dish 10 of the prior art. In FIG. 1 shows a baking dish 10 when used for cooking, and FIG. 2 shows a baking dish 10 when used for storage. The baking dish 10 contains a bottom 12 and a lid 14. The clips 16 hold the lid 14 in place at the bottom 12. The baking dish 10 is shown with the food 18 contained therein. Since the bottom 12 is not completely filled with food 18, there is a space A above the food 18 and inside the baking dish body 10. Another space B is present inside the lid 14. The joint space created by spaces A and B leads to a relatively large amount of air closed with food 18.

Disclosure of invention

The purpose of the invention is to provide an improved baking dish with a removable part. If the removable portion is represented by the bottom, an additional goal is to provide a removable bottom that minimizes the release of food during the cooking or baking process. If the removable part is represented by a lid, an additional objective is to provide a lid and an improved baking dish with a lid that minimizes the amount of air trapped over the food and / or prevents the exchange of air between the inside of the baking dish and the environment when using the baking dish for storing cooked food.

Accordingly, the aim of the invention is to overcome at least one drawback associated with the prior art, indicated here or elsewhere.

In accordance with the invention, a baking dish and a bottom of a baking dish are provided as described in the appended claims. Other features of the invention will be apparent from the dependent claims and the following description.

According to exemplary embodiments, a baking dish is provided that includes a housing and a removable portion. The removable part may be represented by a cover, or bottom, or any other removable part. A hole is formed between the side wall by the body, and the removable part during operation is configured to be installed in a position covering the hole. A seal is provided between the removable part and the housing for sealing the hole with the removable part installed in the position covering the hole. The sealing of the baking dish is improved due to the location of the seal between the wall of the housing and the removable part. The seal is improved by compressing the seal between the removable part and the side wall, whereby a tight fit seal is created. Also, by compressing the seal, a force is created to counteract the movement of the removable part relative to the housing. Therefore, the sealing of the removable part and the housing is independent of the weight of any ingredients or the removable part itself, which rests down on the seal. Therefore, an improved seal is provided. If the removable part is represented by the bottom and is introduced from top to bottom, an improved configuration of the seal is a cleaner when moving downward, removing residual fat from the mold. It will be understood that the side wall comprises at least a portion with a constant cross-section to provide compression of the seal between the wall and the removable part in several sections. This is also applicable if the removable part is represented by a lid, as this allows the lid to be raised and lowered to arrange different volumes of ingredients, maintaining the amount of air between the ingredients and the lid.

In this way, a method is provided for closing the openings in the casing of the baking dish by means of a removable part that comprises a seal located at its edge. In this case, the method comprises moving the removable part from the removed position to the first attached position, in which the seal is compressed between the wall of the housing and the removable part. The method may also include moving the removable part from the first attached position to the second attached position, wherein the second attached position is located toward the hole from the first position.

The invention includes any combination of the features and limitations described herein.

A brief description of the graphic materials

For a better understanding of the invention and for depicting the embodiment of the options for its implementation below, by way of example, reference will be made to the accompanying schematic graphic materials on which:

FIG. 1 and 2 are a sectional view of a baking dish of the prior art without and with a lid, respectively;

FIG. 3 is a perspective view in partial section of a baking dish in accordance with an exemplary embodiment;

FIG. 4 is a cross-sectional view of a baking dish in accordance with a first embodiment of the invention in part;

FIG. 5 is a sectional view of the baking dish of FIG. 4 complete assembly;

FIG. 6 is a sectional view of a baking dish in accordance with a second embodiment.

FIG. 7 is a sectional view of a baking dish in accordance with a third embodiment.

FIG. 8 is a sectional view through the bottom suitable for use in any baking dish; FIG. 4-7;

FIG. 9 is a sectional view through an additional bottom suitable for use in any baking dish; FIG. 4-7;

FIG. 10 is a rigid portion of an additional bottom suitable for use with a sealant that completely covers the upper surface of the bottom, as shown in FIG. 9;

FIG. 11a is a perspective expanded view of an additional bottom suitable for use in any baking dish; FIG. 4-7,

FIG. 11b is a detailed sectional view of the bottom of FIG. 11a;

FIG. 12 is a partial cross-sectional view through a baking dish, which shows the compression of the seal between the body and the hard portion of the bottom of the baking dish;

FIG. 13 is an additional bottom suitable for use in any baking dish of FIG. 4-7;

FIG. 14 is a sectional view of a baking dish in accordance with a fifth embodiment;

FIG. 15 is a schematic side view of an exemplary embodiment;

FIG. 16 is a sectional view of a baking dish in accordance with yet another embodiment;

FIG. 17 is a sectional view of a baking dish in accordance with a sixth embodiment;

FIG. 18 is an exemplary embodiment of a baking dish;

FIG. 19 is a sectional view through FIG. eighteen;

FIG. 20 is a sectional view of a baking dish in accordance with yet another embodiment;

FIG. 21 is a partial cross-sectional view of a baking dish in accordance with yet another embodiment;

FIG. 22 is a partial cross-sectional view of a baking dish in accordance with yet another embodiment;

FIG. 23 is a partial cross-sectional view of a baking dish in accordance with yet another embodiment;

FIG. 24 is a partial cross-sectional view of a baking dish in accordance with yet another embodiment;

FIG. 25 is a sectional view of a baking dish with a lid removed in accordance with yet another embodiment;

FIG. 26 is a sectional view of the baking dish of FIG. 25 complete assembly;

FIG. 27 and 28 are alternative exemplary baking dishes; and

FIG. 29 and 30 are another alternative cited as an example of a dona.

The implementation of the invention

In FIG. 3, a baking dish 100 is shown. A baking dish 100 comprises a housing 200 and a removable portion 300. The housing 200 defines a continuous side wall 210. The removable portion 300 includes a rigid portion 310 for closing the continuous wall 210 of the housing 200. The seal 300 is located between the rigid portion 310 and a continuous wall 210 of the housing 200. The rigid portion 310 includes a front surface 312 and a continuous side wall 314. A seal 400 is located between the continuous side wall 314 of the rigid portion 310 and the continuous side wall 210 of the housing 200. The seal 40 0 is made elastic, and its size is designed so that in an uncompressed state it protrudes beyond the continuous side wall 210 of the housing. Therefore, when the removable part 300 is pushed into the housing 200, the seal 400 is compressed between the continuous side wall 210 of the housing 200 and the continuous side wall 314 of the hard portion 310. Therefore, a tight fit is ensured. In accordance with the following description, the removable portion 300 may be a bottom, a lid, or another portion of a baking dish.

Advantageously, if the removable portion 300 is provided with a bottom, when inserted and removed, the seal 300 provides for cleaning the side of the housing 200. Therefore, the seal 400 is designed as a cleaning blade to remove any oil or grease that the mold could be treated with, which provides great health benefits for baking . Moreover, a seal located between the continuous walls of the housing and the rigid portion provides better sealing, which reduces leakage. Also, the seal does not depend on the weight of the ingredients placed in the mold. Moreover, when the mold is immersed in water (for example, when preparing cottage cheese pudding over a water bath), an improved seal prevents water from getting inside.

Additionally or alternatively, if the removable part is represented by a lid, mainly due to the fact that the seal is located between the continuous sides of the housing and the rigid portion, a movable joint seal is provided that allows the lid to be pushed down to reduce the vacuum between the ingredients and the lid.

Below will be described various examples of implementation options, while similar parts are identified identically.

In FIG. 4 and 5, a baking dish 100 is shown in accordance with a first, exemplary embodiment of the invention. The baking dish comprises a housing 200 and a removable part, depicted by the bottom 300 in the exemplary embodiments of FIG. 3-19. The bottom 300 is arranged to be removed from the housing 200.

The housing 200 is made of a single layer of metal formed into a continuous wall 210 in the form of a circle by conventional means. The continuous wall 210 comprises an upper edge 212 and a lower edge 214. The upper edge 212 is twisted outwardly from the baking dish 200, and the lower edge 214 is twisted outwardly in the baking dish. The lower edge 214 forms a support for the location of the bottom 300.

The bottom 300 is made round for placement in the housing 200. The bottom 300 includes a hard section 310 and a seal 400. The hard section 310 is a metal plate. The seal 400 is flexible and heat resistant and is located around the edge of the hard portion 310. The seal 400 is preformed and pulled onto the hard portion 310. Preferably, the seal 400 is made of silicone rubber, but can also be made of any material with suitable properties.

The seal 400 is configured to push the bottom 300 down into the housing 200 to be located on the support 214. The seal 400 also removes the bottom 300 from the housing 200 by pushing the bottom 300 up relative to the housing 200. The presence of the seal 400 makes the diameter of the bottom 300 slightly larger than the inside case diameter 200. This ensures a tight fit of the bottom in a baking dish. When the bottom 300 is located on the support 214, the seal 400 is sufficiently compressed to prevent food from escaping from the baking dish 100 during the normal baking or cooking process.

In FIG. 4, the bottom 300 and the housing 200 are shown in a line before pushing the bottom to the operating position in accordance with the image in FIG. 5.

In FIG. 6 shows a second exemplary embodiment of a baking dish 100. The baking dish 100 comprises a body 200 and a bottom 300. The bottom 300 contains a hard portion 310 and a seal 400. The baking dish 100 is different from that shown in FIG. 4 and 5 in that the housing 200 is not fully vertical. That is, the diameter of the continuous side 210 of the housing 200 is variable. More specifically, the continuous side is made tapering so that it tapers closer to the support 214. However, a vertical or generally vertical portion 212 (for example, a portion with a constant cross section) is provided in the housing 200 to ensure a good fit with the seal 400.

In FIG. 7 shows a third exemplary embodiment of a baking dish 100. The baking dish 100 comprises a body 200 and a bottom 300 containing a first bottom 300a. The first bottom 300a comprises a hard portion 310a and a seal 400a. Additionally, a second bottom 310b is provided. The second bottom 310b comprises a hard portion 310b and a seal 400b. The second bottom 310b is directly the surface for preparing the bottom of the baking dish 210. That is, the front surface 312b of the second bottom provides a surface for arranging the ingredients for the preparation. An air gap is formed between the first bottom 300a and the second bottom 310b, which insulates the second bottom 310b and prevents burning of the mixture of ingredients in contact with the front surface 312b during the baking or cooking process. Additionally, a layer of insulating material may be located between the first bottom 300a and the second bottom 310b to provide even better insulation properties of the entire structure of the bottom 300. The first bottom 300a and the second bottom 310b may be separate parts in accordance with the image in FIG. 7 or formed integrally with or without insulating material in the air gap.

In FIG. 8 depicts a particularly suitable bottom 300 for use in any baking dish of FIG. 3-7. The bottom 300 includes a hard portion 310 and a seal 400. The hard portion 310 is a metal plate. The seal 400 is flexible and is located around the continuous edge 314 of the hard portion 310. The seal 400 may be preformed and stretched onto the rigid portion 400. Various configurations of the seal 400 may be suitable. For example, in FIG. 8, the seal 400 comprises upper and lower rims 402, 404 with a diameter reduced to the seat 406 for positioning the continuous side 312. The upper and lower rims maintain the position of the seal when it slides relative to the bottom 200. FIG. 9, the upper rim is a continuous surface that covers the entire upper perimeter of the bottom 300. Alternatively, the seal 400 may protrude above a portion of the top of the bottom 300. Alternatively or additionally, the seal 400 may protrude below part or the entire bottom of the bottom 300. The seal 400 may be preformed and tensioned hard section 310.

In FIG. 10 depicts a rigid portion 300 in the form of a frame of yet another embodiment of the bottom. The frame is a stamped frame. However, such frames can also be made by shaping, for example, of wire.

In FIG. 11a and 11b show detailed views of another embodiment of the bottom 300, given as an example. The bottom 300 comprises a rigid portion 300 and a seal 400. The seal 400 is formed to fix the rigid portion 300 when tensioned thereon, or is formed around the rigid portion 300.

In FIG. 12 depicts a seal 400 compressed between a housing 200 of a baking dish 100 and the outer edges of a hard portion 312 of a bottom 300 to form a seal.

In FIG. 13 depicts yet another exemplary embodiment of a bottom 300 that includes a rigid portion 310 in the form of a wire frame. The seal 400 covers the outer edge of the hard portion 310 and protrudes all over the top and bottom of the wire frame to provide a continuous bottom through which the cooking material cannot flow. Alternatively, seal 400 may protrude only along the entire top or bottom of the frame.

In FIG. 14 depicts another embodiment of a baking dish 100, given as an example, in accordance with the invention. The baking dish 100 comprises a housing 200 and a bottom 300. The bottom 300 comprises a hard portion 310 and a seal 400. The hard portion 310 comprises an outer edge portion 314 formed generally at right angles to the rigid portion 310 and extending downward in use. The seal 400 is located on the outer edge portion 314. At the outer edge portion 314, several openings 320 may be provided that allow attachment or molding of the seal 400 through the bottom 300. The seal 400 is configured to protrude to or below the front surface 312 in contact with food. Since the sealant does not protrude above the front surface 312, this allows you to cut cooked food in portions after removal from the bottom 200 and prevents serious damage to the sealant 400 with a knife or other cutting tool when cutting food still located on the bottom 300.

In FIG. 15 depicts another embodiment of the configuration of the seal, shown as an example. In this example, the seal 400 comprises a hollow portion 410 that improves the compression ratio of the seal. The seal may be attached to the bottom in a manner similar to the previous exemplary embodiments. However, in FIG. 15 shows that the seal includes a recess 412 for positioning a downwardly curved outer profile 314 of a rigid portion. To ensure good bonding between the seal and the rigid portion and to prevent the seal from moving on the rigid portion, it may be glued or molded on top or otherwise attached.

In FIG. 16 and 17 show yet another exemplary embodiment of a baking dish 100, with the seal 400 attached to the bottom, and not to the removable part. In FIG. 16, the baking dish 100 comprises a housing 200 and a bottom 300. The housing 200 comprises a side wall 210 and a seal 400. The wall 210 comprises a lower edge 212 formed inside the baking dish 100 on which the seal 400 is located. The lower edge 212 defines a support for arranging the bottom 300. The diameter of the bottom 300 is slightly greater than the internal diameter of the seal 400 of the housing 200. This ensures a tight fit of the bottom 300 in the baking dish 100. When the bottom 300 is located on the support 212, the seal 400 is sufficiently compressed to prevent food from leaving the mold for 100 ovens during the normal baking or cooking process. Despite the fact that the seal is made in the form of "G", the main seal is formed between the edge of the hard section and the side wall of the bottom, which forms a tight fit and creates a force to counter the movement of the seal.

In FIG. 17 shows another embodiment of a baking dish 100, given as an example. The baking dish 100 comprises a housing 200 and a bottom 300. The housing 200 comprises a wall 310 and a seal 400. The seal 400 is attached to or formed on the lower edge of the wall 210 and protrudes above the lower portion of the wall 210. The seal 400 contains a recess 430 extending around its upper inner circles for the location of the bottom 200.

In FIG. 18 and 19 show a particularly preferred embodiment, given as an example. In this example, the baking dish 100 comprises a body 200 and a bottom 300. The seal 400 is located on the edge of the continuous side of the bottom 300. In accordance with the detailed image in FIG. 19, the bottom 300 comprises a generally flat upper surface 312 for arranging the ingredients for preparation, although, for example, it may be a stamped, molded or cramped decorative figure. The continuous side 314 may be formed to hold the seat 316 in which the seal 400 is located. The seat 316 is thus formed by the upper and lower portions 317, 318, which can be formed by forming a number of bends in the rigid portion. The seal 400 is substantially continuous and can be tensioned on one of the sections 317, 318, upper or lower, to allow replacement of the seal and tight hold in position to prevent movement when sliding relative to the bottom. It will be appreciated that the outer dimension of the seal 400 is larger than the bottom 300. Ring-shaped grooves, or protrusions 440, may be added to provide increased size and may improve deformation of the seal.

In FIG. 20 shows a baking dish 500 in accordance with an alternative, exemplary embodiment, the removable portion comprising a lid. The baking dish 500 comprises a body 600 and a lid 700. In a plan view, the body 600 is round and made of a single sheet of metal by conventional means. The housing 600 comprises an upper edge 612 spun outwardly from the baking dish 500.

The shape of the lid 700 is circular for placement in the housing 500. The lid 700 comprises a rigid portion 710 and a seal 800. The rigid portion 710 is a metal plate. The seal 800 is flexible and heat resistant and is located around the edge of the hard portion 710. The seal 800 is preformed and pulled onto the hard portion 710. Preferably, the seal 800 is made of silicone rubber, but can also be made of any material with suitable properties.

The seal 800 is configured to push the lid 700 down into the housing 600 to support the food contained in the baking dish 500. This minimizes the air content within the housing 600 and the lid 700. The presence of the seal 800 makes the diameter of the lid 700 slightly larger than the inner diameter of the case 600. This ensures a tight fit of the lid 700 in the baking dish 500, that is, the seal 800 is sufficiently compressed to prevent air from entering or leaving the baking dish 500.

In FIG. 21 is a partial cross-sectional view of yet another embodiment of an example baking dish 500. The baking dish 500 comprises a housing 600 and a lid 700. The lid 700 comprises a rigid portion 710 and a seal 800. The rigid portion 710 of the lid 700 includes a ventilation hole 732 that allows air to enter or flow into the housing 600 of the baking dish 500 as the lid 700 is pushed inside. or out of the baking dish 500. The ventilation opening 732 is easily closed with a lid 700 located in place in the housing 600 of the baking dish 500 by means of a plug 734 made of any suitable material, usually silicone rubber. When putting the plug 734 in place, the entire design of the baking dish 500, i.e. case 600 and cover 700 effectively become a sealed structure. Alternatively, the ventilation opening 732 may be covered by a plug or other device made of a suitable material. More than one ventilation opening 732 may be provided in the lid 700, with each ventilation opening 732 being adapted to be closed with a corresponding plug 734.

The air vent 732 allows the lid 700 to be easily pushed into the position inside the casing 600 of the baking dish 500 while the air vent 732 is open while the cooked food is cooling and / or without air compression within the casing 600 of the baking dish 500. The plug 734 can be inserted into the air vent 732 with the lid 700 in place and at a temperature of the contents of the baking dish 500 close enough to ambient room temperature. This will prevent the creation of a partial vacuum (vacuum effect) in a sealed baking dish 500, which happens when the heated sealed structure cools to a temperature below that at which the structure was sealed. The lid 700 may be pushed down onto cooked food to minimize trapped air in contact with the food, and may thus improve storage time.

Alternatively, the vent hole 732 may be sealed with a plug 734 after pushing the lid 700 in place, but while the mold and the cooked contents are still hot or heated after the cooking process. Therefore, as the cooked contents in the mold continue to cool to ambient room temperature or any lower temperature created by a home refrigerator or freezer, a vacuum effect is generated in the sealed structure. This vacuum effect will increase the usual indicator of longevity and / or freshness and / or suitability for consumption of any food prepared in the form.

In FIG. 22 is a partial cross-sectional view of a baking dish 500 in accordance with yet another exemplary embodiment. The baking dish 500 comprises a housing 600 and a lid 700. The lid 700 comprises a rigid portion 710 and a seal 800. The rigid portion 710 of the lid 700 includes a vent 732 for receiving the plug 734 and a handle 736 to allow easy insertion and removal of the lid 700 into and out of the mold for a baking dish 500. The plug 734 is removed from the ventilation hole 732 before inserting or removing the cover 700 from the body 600 of the baking dish 500. The handle 736 allows easy removal of the cover 700 with the body 600, and especially if there is no removable bottom in the body 600.

In FIG. 23 is a partial cross-sectional view of a baking dish 500 in accordance with another exemplary embodiment. The baking dish 500 includes a housing 600 and a lid 700. The lid 700 contains a rigid portion 710 and a seal 800. The rigid portion 710 of the lid 700 includes a ventilation hole 732 for positioning the plug 734 and a hole 737 for the handle into which the handle 738 (round handle) is inserted. The round handle 738 is attached to the plug 734 by means of fastening 739 for attaching the plug 734 to the cover 700 and the inability to lose it. The plug 734, the round handle 738 and the fastening means 739 can be formed into one piece of silicone rubber, while the fastening means 739 can be a simple tape or strip of material. However, the plug 734, the round handle 738 and the fastening means 739 can be formed from other materials and can be independently manufactured and subsequently connected to each other. The round handle 738 may be adapted to be pushed to a specific location on a rigid portion 326.

In FIG. 24 is a cross-sectional view of a baking dish 500 in accordance with yet another embodiment. Cover 700 is generally described with reference to FIG. 20, The baking dish contains a body 600 and a cover 700. The cover 700 contains a hard portion 710 and a seal 800. The body 600 contains tapering sides, and the size of the cover 700 is such that when pushing into the body 600, it stops within the upper part of the mold in advance installed position.

In FIG. 25 and 26 are cross-sectional views of a baking dish 500 of other embodiments, given as examples. The baking dish 500 comprises a body 600 and a lid 700. The bottom 300 contains a hard portion 310 and a seal 400. The lid 700 contains a hard portion 710 and a seal 800. The lid 700 is identical to the bottom 300, although this is not necessary. Cover 700 may be used as described with reference to FIG. 20 for covering and sealing prepared food 500. In the embodiment of FIG. 25 and 26, the entire contents of the baking dish 500, namely the bottom 600, the cooked food and the lid 700 can be simply removed from the baking dish if necessary by pushing the bottom 300 from the baking dish 500. This does not require the removal of plugs (plugs) from vents (s) that may be provided in the cover structure 700.

The lid 700 described herein, in accordance with exemplary embodiments, can be used in combination with any conventional baking dish with a one-piece, removable, or loose-fitting bottom, and inclusive a baking dish with a removable bottom. A baking dish with a removable bottom comprises a removable bottom fixed or closed in position by means of a spring clip or a latch that is attached to the mold body. The clamp, or latch, is a lever for locking the mold body at the bottom of the mold during the baking process and then extending or opening the mold body after baking to release cooked food at the bottom of the mold from the mold body.

Alternatively, cover 700 may be used as a second bottom. When used as a second bottom, the lid 700 is pushed down into the housing 600 to adjoin the first bottom 300 to form the actual surface for preparing the bottom of the baking dish. An air gap between the bottom 300 and the second bottom 700 isolates the second bottom 700 and prevents the burning of food on the bottom during the baking or cooking process.

The lid in accordance with the invention can be used in combination with any baking dish whose housing design is airtight and / or airtight. The airtightness of the entire device should be high enough only to prevent air from entering and, if desired, to provide a moderate and completely safe vacuum effect to help preserve cooked food in normal household conditions.

It is contemplated that the baking dish in accordance with the invention may comprise a safety valve in the lid or housing of the baking dish. The valve is designed to increase the low vacuum pressure by providing air flow when the pressure reaches a predetermined lower threshold, which from time to time can be set by the manufacturer or any other safety officer. Such a safety valve is preferably made using silicone rubber or any other suitable material or method. Moreover, a vacuum pump can be attached to the valve to allow air to escape from the sealed device to further increase (lower) the low vacuum pressure on demand.

In embodiments with a seal attached to the body of the baking dish, the seal may be located on any suitable shelf formed by the body, or may be attached to the body by rivets, welding, or other suitable methods.

Although the baking dish has been described with reference to the round baking dish, it can be made in any suitable shape, which can be a shape containing several sides, such as a quadrangle or star. For example, in FIG. 27 depicts a quadrangular baking dish 100 that includes a housing 200, a bottom 300, and a seal 400 located on the bottom side. The baking dish may also be a baking dish with a removable bottom. In another example of FIG. 28 shows an annular baking dish, the mold comprising a central cylinder for forming a ring of ingredients. In this example, a seal is formed on the outside of the bottom for sealing with the bottom as described. However, the bottom further comprises an opening for arranging the central cylinder, and a second seal 400b is provided for sealing the connection to the cylinder. In cases with complex shapes, additional locking means may be necessary to prevent the seal from moving relative to the bottom. The fixing means may be adhesive or other means of attaching the seal to the bottom. However, protrusions 450 in accordance with FIG. 29. The protrusions 450 of the seal may coincide with the recesses in the bottom. Additionally or alternatively, in accordance with the image in FIG. 30 protrusions 450 on opposite sides can be combined. By connecting the protrusions 450, an action can be taken on the seal to prevent it from losing elasticity, in particular on long straight sides.

Some baking dish housings are formed by stamping, and thus the wall or walls of the mold case do not have joints or joints. Other cases of baking molds are formed by shaping, while there is a connection or connections in the vertical plane of the walls or walls of the form. If such compounds are part of the structure of the casing of the baking dish, they can lead to deformation, such as a crack or swelling in the wall or walls. However, given the configuration of the seal in accordance with the invention, the ability to compress and / or shape the seal provides an effective seal around any such deformation.

The sealant is preferably made of silicone rubber, which is very easy to shape or shape, but any other suitable material may be used. Silicone rubber may be extruded, injection molded, injection molded, liquid molded, or calendered. Due to the relative simplicity of the formation of silicone rubber in the production process, it is possible to implement complex designs such as numbers, letters, and different styles of baking dish made with removable bottoms.

Although the invention has been described with reference to preformed seals, the seals can be applied to hard areas by other means, such as over-molding or injection molding.

Moreover, a preformed seal may not only be stretched over a rigid portion. For example, the seal may include one or more sections that are clamped or latched into latches on a rigid section.

Providing a type of baking dish that has a removable bottom, in which the bottom or the body has an integrated seal, means that the user of the baking dish does not have to cut and spread the bottom with greaseproof paper, baking paper, and the like. This allows the user to save a lot of time and effort. Moreover, since the seal is integrated either in the bottom or in the body of the baking dish, for the user, the baking dish still represents a two-piece baking dish. Thus, the mold is easy to assemble and clean. A tight fit of the bottom into the baking dish body compresses the seal to ensure that food does not leak during the cooking or baking process.

The sealant must be configured to prevent the deposition of food in a baking dish between the bottom and the body. In the baking dish, the food is usually held in the form of a mixture of baking ingredients in accordance with the normal use in baking cakes and pastries. The sealant does not have to prevent the deposition of other materials.

In the embodiments described above, in which either the bottom contains a seal or the housing contains a seal, the structure is designed to ensure that the bottom fits snugly into the baking dish and compresses the seal between the housing and the bottom of the baking dish.

The support for the removable bottom of the baking dish can be formed in any suitable way — either from the baking dish body itself, or by means of another device or devices attached to the baking dish body.

Although the invention has been described with reference to a rigid portion in the form of a metal plate, it can also be embodied in any other form, such as a frame. The frame may be a stamped frame or may be made by shaping, for example, of wire. Accordingly, the rigid portion may be made of glass, or cast metal, or any suitable material.

Thus, the invention provides a lid that minimizes trapped air over cooked food and seals the contents of the baking dish, thereby preventing ventilation. Optionally, the lid can be used to create a vacuum effect in trapped air.

Despite the image and description of the preferred embodiment (s) of the invention, one skilled in the art will understand that changes can be made without deviating from the essence of the invention defined in the claims, and that all the features disclosed may be used in various combinations, while at least some of these features and / or steps are mutually exclusive.

Claims (16)

1. A baking dish that includes a housing and a removable part, wherein the housing contains at least one side wall defining a first hole, and the removable part contains a hard portion configured to close the first hole, the baking dish also comprising a flexible seal located between the hard section and the side wall of the housing when closing the hole with a removable part, characterized in that the removable part is tightly seated in the housing so that, by compressing the seal, a force is generated against odeystviya movement of the removable part relative to the housing. 2. The mold according to claim 1, characterized in that the hard portion comprises a plate, and the seal is located around the edge of the plate. 3. The mold according to claim 1, characterized in that the hard portion comprises a frame, and the sealant covers the upper surface and the edge of the frame. 4. The mold according to claim 1, characterized in that the sealant is preformed and then stretched over a rigid portion. 5. The mold according to claim 1, characterized in that the seal is formed by molding over a hard area. 6. The mold according to claim 1, characterized in that the sealant is formed on a rigid portion by injection molding. 7. The mold according to claim 1, characterized in that at least one side wall comprises a section with a constant cross section for the location of the removable part. 8. The mold according to claim 1, characterized in that at least one side wall comprises a section with a tapering cross section for the location of the removable part. 9. The mold according to claim 1, characterized in that the seal is attached to the removable part. 10. A mold according to claim 1, characterized in that the seal is attached to the housing. 11. The mold according to claim 10, characterized in that the seal is formed or attached over the lower edge of the wall. 12. The mold according to claim 10 or 11, characterized in that the sealant is formed by a protrusion for the location of the removable part. 13. The baking dish according to claim 1, characterized in that the removable part is represented by the bottom. 14. A removable part for use in a baking dish according to any one of paragraphs. 1-7, which contains a rigid section and a flexible seal located on the side of the removable part and made to provide a seal between at least one side wall of the housing of the baking dish and the hard part of the removable part when closing the opening of the baking dish with the removable part. 15. The removable part according to claim 14, wherein the removable part is represented by the bottom. 16. The method of closing the holes in the housing of the baking dish according to any one of paragraphs. 1-7 by means of a removable part, which contains a seal located on its edge, including moving the removable part from the removed position to the first attached position, in which the seal is compressed between the wall of the housing and the removable part so that by compressing the seal creates a counteracting force of the removable parts relative to the housing.

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