RU2805017C1 - Method for manufacturing waffles with filling using kitchen appliance for manufacturing waffles with filling - Google Patents

Abstract

FIELD: kitchen appliances.

SUBSTANCE: invention relates to kitchen appliances that make it possible to produce food products from food-grade dough. A method for making filled waffles using a kitchen appliance for making filled waffles containing a set of plates includes the steps of pouring batter onto a lower plate, placing a food product onto the still batter covering at least one second zone of the bottom plate without teeth, place the top plate opposite the bottom plate, continue to cook the dough until the dough is completely cooked. The set of plates includes a bottom plate and a top plate, at least one of which includes at least one bottom extending along the surface and at least one first zone provided with teeth spaced apart from each other and protruding above the surface. Said plate is characterized in that it has at least one second zone without teeth, different from at least one first zone. At least one second zone forms a space at surface level for receiving food-grade filling added during cooking.

EFFECT: reducing overburning or burning of food-grade filling.

7 cl, 5 dwg

Description

TECHNICAL FIELD

The present invention relates to kitchen appliances such as waffle irons, which make it possible to produce food products such as waffles from food dough.

More precisely, the object of the invention is a plate of a kitchen appliance intended for the production of wafers filled with food material, for example chocolate, jam or pieces of cheese, ham or fish, or other food materials.

The main objective of the invention is to create plates of waffle irons, adapted specifically for the production of waffles with filling, with optimal cooking parameters.

BACKGROUND OF THE ART

Specialists are well aware of various kitchen appliances such as waffle irons. Such devices generally have a body consisting of two parts and are equipped with a control device for connecting the two parts, such as a clamp or gripping jaws, with which the parts can be moved apart into an open position or brought together into a closed position. The device also has a lower plate mounted on the inner surface of the first part of the housing, and an upper plate mounted on the inner surface of the second part of the housing. The bottom plate includes one or two first recessed portions, each of which has a first bottom and first teeth projecting above the first bottom. Likewise, the top plate is provided with one or two second recessed portions, each of which has a second bottom and second teeth projecting above the second bottom. When the apparatus is in the closed position, the first recessed portions of the lower plate are positioned opposite the second recessed portions of the upper plate.

In traditional waffle irons for baking regular waffles, that is, without adding a filling of food material, all the first teeth are made of the same size and are evenly distributed along the first bottom of the first recessed portion, and likewise, all the second teeth are made of the same size and are evenly distributed along the bottom a second recessed section, as a result of which in the closed position the ends of the first teeth are located, respectively, opposite and at a small distance from the ends of the second teeth, which allows, during the cooking process, to place a thin layer of dough in the gap between the first and second teeth.

However, some waffle irons have recesses of different sizes in order to obtain different shapes when, in the closed position, the second recessed section is installed opposite the first.

Other waffle makers have a set of bottom plate and top plate for making waffles filled with food material. For this purpose, the first recessed portions of the lower plate have in the central part first teeth of a size smaller than those located around the central part, resulting in a first cavity being formed in the central part. Similarly, the second recessed portions of the top plate have second teeth in the central portion that are smaller in size than those located around the central portion, resulting in a second cavity being formed in the central portion. Thus, in the closed position, the first cavity is aligned with the second cavity, forming a receiving area into which the filling can be placed. Similar waffle irons are disclosed in publications US 2170153 A and US 6412400 B1.

However, the solutions known from US 2,170,153 A and US 6,412,400 B1 suffer from the disadvantage that the filling burns when it comes into contact with the ends of the smaller teeth in the central parts. This is because when cooking a waffle, the cook places the waffle batter on a recessed area of the plate on the underside, then places the food filling in the center area and finally closes the waffle iron for a few minutes of cooking time. When placing food filling in the receiving area, the filling comes into contact with the ends of the teeth in the central part of the plate, located on the underside. In this case, when closing the device, the ends of the teeth in the central part of the plate, located on the bottom side, can also come into contact with the food filling throughout the entire thickness of the filling, which can exceed the thickness of the receiving zone formed between the recessed sections of the two plates in the closed position.

Also known from documents US 1612747, US 1747832 and US 2007/029316 is a waffle iron containing a plate having a non-toothed zone capable of receiving food filling added during the preparation of the food product.

However, these documents do not explain how to produce a food wafer into which the food filling will be placed.

DISCLOSURE OF THE INVENTION

The main idea of the invention is to create a plate of a kitchen appliance such as a waffle iron, which makes it possible to make waffles filled with food filling without the risk of burning or burning the food filling.

According to the invention, this problem is solved by a method for producing filled waffles by means of a kitchen appliance for making filled waffles containing a set of plates including a lower plate and an upper plate. The method includes the following steps:

- pour the batter onto the bottom plate,

- place the food product on a still liquid dough covering at least one second zone of the bottom plate without teeth,

- place the top plate opposite the bottom plate,

- continue to prepare the dough until the dough is completely ready.

According to the invention, at least one plate has at least one bottom extending along the surface and at least one first zone provided with teeth spaced apart from each other and protruding above the surface. In addition, the plate has at least one second zone without teeth, different from the at least one first zone, and at least one second zone forms a receiving space at the surface level for the food filling added during cooking. It is understood that the bottom of the slab, located between two adjacent teeth, cannot be considered as a second zone. The second zone is considered to be a space in which there could be teeth identical to those in the first zone, but in fact they are not there. Thanks to this design of the plate, the food filling for making waffles can be placed on the plate and distributed over the entire bottom of the plate, which is pre-evenly heated by means of a special heating system provided in the waffle iron. As a result, it is possible to almost instantly form a layer of finished dough, also called a cake, on the surface of the bottom, and, accordingly, place the food filling on this layer of the pie in the receiving space formed by at least one second zone, and thanks to the specified layer of the pie, the filling is kept at a distance from the bottom of the slab. Thus, the filling does not contact either the bottom of the plate or the teeth protruding above this bottom, which are located in at least one first zone, different from the at least one second zone, and this avoids overburning or burning of the food filling from - for direct contact with the stove.

A wide variety of design options for the plate are provided, in particular the use of at least one first zone equipped with teeth spaced apart from each other and protruding above the bottom surface, and at least a second zone without teeth and forming said receiving space for food filling.

Thus, in accordance with the first embodiment of the plate, the teeth are located along the periphery of the bottom surface so that a first zone and a second zone are formed, the first zone bordering the second zone. This creates only one receiving space for the food filling, which is surrounded by teeth.

According to the second embodiment of the plate, the teeth are arranged in three rows with a uniform distribution over the bottom surface so that three first zones and two second zones are formed, located between the three first zones. This creates two receiving spaces for the food filling, located between three rows of teeth.

According to a third embodiment of the plate, the teeth are arranged in a figure eight pattern on the bottom surface so that two first zones and two second zones are formed, the first zones bordering the respective second zones. This creates two receiving spaces for the food filling, each of which is surrounded by teeth.

The three embodiments listed above are not exhaustive, and other modifications are included within the scope of protection of the invention.

The invention also relates to a set of plates of a kitchen appliance such as a waffle iron, comprising a bottom plate and a top plate, at least one of which has the above-mentioned features of the invention. It should be understood that a set of plates may contain more than two plates, for example, either for baking regular waffles or waffles with filling.

According to a first embodiment of a set of boards, said two boards have the above-mentioned features of the invention. In other words, the two plates are identical or substantially identical and each defines at least one first zone and at least one second zone. The advantage of this solution is that the two plates are interchangeable and therefore can be installed in a kitchen appliance regardless of the desired installation direction.

According to a second embodiment of the plate set, the bottom plate has the above-mentioned features of the invention. In addition, the top plate has a bottom extending along the surface, at least one third zone provided with teeth spaced apart from each other and protruding above said surface, and at least one fourth zone separate from the at least one third zone and provided teeth spaced apart from each other and protruding above the specified surface. In addition, the teeth of at least one fourth zone have dimensions smaller than the teeth of at least one third zone, while at least one third zone of the upper plate is designed so that it is opposite at least one first zone of the lower plate, and at least one fourth zone of the upper plate is configured so that it is opposite to at least one second zone of the lower plate when said lower and upper plates are installed opposite each other when using the kitchen appliance. This embodiment requires the installation of the bottom plate and the top plate on the kitchen appliance in a certain direction, so that the bottom plate is located on the bottom side (on the base of the appliance) so that the food dough with filling can be placed on it, and the top plate is on the top side ( on the appliance lid) to cover the bottom plate and form the waffle during cooking. Thanks to the presence of smaller teeth in the fourth zone, it is possible to cover the lower plate with the upper plate without contact with the food filling located under the smaller teeth and at some distance from them in the receiving space.

According to a third embodiment of the plate set, the bottom plate has the above-mentioned features of the invention. In addition, the upper plate has a bottom extending along the surface and teeth protruding above the surface and having a uniform distribution over the entire said surface so that they are opposite at least one first zone and at least one second zone of the lower plate when said The bottom plate and the top plate are located opposite each other when using the kitchen appliance. In other words, only the bottom plate has the features characteristic of the invention, while the top plate has a traditional design used for baking waffles without filling.

The above three embodiments of a set of plates are not exhaustive, and other modifications are included in the scope of legal protection of the invention.

The kitchen appliance also has other features similar to those of traditional appliances, in particular, it is equipped with a control mechanism designed to bring two plates together into a closed position or move them into an open position. In addition, the device includes a device for heating both plates installed on it.

According to one embodiment of the device, both plates are removable to facilitate cleaning and allow them to be replaced or rearranged.

The invention also relates to a method for producing a filled waffle using a kitchen appliance of the type described above, comprising the steps of:

- pour the batter onto the bottom plate,

- place the food filling on the still liquid dough covering at least one second zone of the plate without teeth,

- install the top plate opposite the bottom plate,

- continue to prepare the dough until the dough is completely ready.

BRIEF DESCRIPTION OF THE DRAWINGS

The features and advantages of the invention are disclosed in the following descriptions, given with reference to the drawings, in which:

fig. 1 illustrates a kitchen appliance such as a waffle iron in the open position without a set of plates;

fig. 2 illustrates a set of two plates according to a first embodiment of the plates;

fig. 3 illustrates a set of two plates according to a second embodiment of the plates;

fig. 4 illustrates a set of two slabs according to a third embodiment of slabs;

fig. 5 illustrates an embodiment of a slab forming the top slab of a slab stack.

IMPLEMENTATION OF THE INVENTION

Further in the description, the term “waffle iron” is used to refer to kitchen appliance 1, unless otherwise indicated in the text. In addition, unless otherwise indicated in the text, the same numerals are used to indicate the same or similar features and when considering different embodiments.

In fig. 1 shows an example of a waffle iron 1, which has, as already noted, a body 2 consisting of two parts 3, 4, which are pivotally connected to each other using a hinge 5, which allows the two parts to be moved apart into the open position shown in FIG. 1, and move them to the closed position. The first part 3 forms the base of the waffle iron 1, which is installed on a table or countertop, and the second part 4 forms a lid, which folds onto the said base like pliers. Each of the parts 3, 4 of the housing 2 contains a cavity 6 in which a heating resistor 7 is placed. In addition, each part 3, 4 has a receiving zone 8 of the plate.

In fig. 2-4 show three embodiments of a set of plates 100, each of which includes a bottom plate 101 and a top plate 102. Each of the two plates 101, 101 has two tabs 103, 104 and a cutout 105. The tabs 103, 104 fit into corresponding slots 9, 10 on the first edge 11 of the receiving area 8 of each of the portions 3, 4 of the housing 2, and the cutout 105 snaps onto a flexible tongue 12 provided on each portion 3, 4 of the housing 2 at the level of the second edge 13 of said receiving area 8 opposite said first edge 11. Thus, each of the two plates 101, 102 can be removably mounted in the receiving area 8 of the corresponding part 3, 4 of the housing 2.

In fig. 2, the bottom plate 101 contains two identical first recesses 106, 107, and likewise the top plate 102 contains identical second recesses 108, 109. The first recesses 106, 107 of the bottom plate 101 are identical or substantially identical to the second recesses 108, 109 of the top plate 102 Each first recess 106, 107 has a bottom 110 forming a flat surface 111, and teeth 112 that are spaced apart from each other and project above the flat surface 111, the teeth 112 being evenly distributed to form a figure eight, forming the first two zones 113, 114 with teeth 112, which border two second zones 115, 116 without teeth 112, forming spaces for placing food filling. Similarly, each second recess 108, 109 has a bottom 117 forming a flat surface 118 and teeth 119 that are spaced apart and protruding from the flat surface 118, the teeth 119 being evenly distributed to form a figure eight, forming two thirds zones 120, 121 with teeth 119, which border two fourth zones 122, 123 without teeth 119. Thus, when the waffle iron 1 is in the closed position, that is, when the two parts 3, 4 are folded together, the two second recesses 108, 109 on the top plate 102 are opposite the first two recesses 106, 107 of the bottom plate 101, the third zones 120, 121 are combined with the first zones 113, 114, and the fourth zones 122, 123 are combined with the second zones 115, 116. The teeth 112 on the first recesses 106, 107 are preferably have the same dimensions as the teeth 119 on the second recesses 108, 109, however, it is provided that the size of the teeth 112 may differ from the size of the teeth 119.

The cook preparing the waffle sets the waffle iron 1 to heat in the closed position, and the temperature of the plates 101, 102 rises. Upon reaching the desired cooking temperature, the cook opens the waffle iron 1 as shown in FIG. 1 position, after which he places the waffle dough on the bottom 110 of the first recesses 106, 107 of the lower plate 101, which is mounted on the first part 3 of the body 2 of the waffle iron 1. At each first recess 106, 107, the dough spreads over the entire bottom 110, distributed over the surface 11 between teeth 112 in the first zones 113, 114, as well as along the surface 111 in the second zones 115, 116. This beginning of the preparation of the wafer dough allows the formation of a layer of dough that begins to harden upon contact with the surface 111 of the plate, but retains a liquid consistency on top, which makes it possible to place most food fillings, such as chocolate slices, salmon, jam, cheese or ham, in the second zones 115, 116, without the filling coming into contact with the lower plate 111. This also makes it possible to cover the filling with dough that is still of a liquid consistency . In addition, the food filling is located outside of the teeth 112 located in the first zones 113, 114. Those skilled in the art will, of course, be well aware that if the amount of filling is too large to cover all of it with dough, the filling may come into contact with parts ( the surface 111 and teeth 112) of the first recesses 106, 107 or the second recesses 108, 109. With the proper amount of food filling, the filling does not have direct contact with the parts (surface 111 and teeth 112) of the first recesses 106, 107, which prevents the food filling from burning or burning . After the food filling is placed in the second zones 115, 116, the cook closes the waffle iron 1 by folding the second part 4 of the body 2, on which the top plate 102 is mounted, with the first part 3 of this body 2; wherein the second recesses 108, 109 of the upper plate 102 are installed opposite the corresponding first recesses 106, 107 of the lower plate 101.

This operating principle continues in the embodiments of the slab sets 100 that are shown in FIG. 3 and 4, only the arrangement of the teeth 112 on the first recesses 106, 107 of the lower plate 101 and the teeth 119 on the second recesses 108, 109 of the upper plate 102 changes.

In fig. 3, each first recess 106, 107 on the bottom plate 101 is provided with teeth 112, which are uniformly distributed only along the periphery of the surface 111, forming a single first zone 113 bordering a single second zone 115 without said teeth 112. Likewise, each second recess 108, 109 on the top plate 102 is provided with teeth 119 uniformly distributed only around the periphery of the surface 118, forming a single third zone 120 bordering a single fourth zone 122 without teeth 119.

In fig. 4, each recess 106, 107 on the bottom plate 101 has only three rows 124, 125, 126 of teeth 112 having a uniform distribution over the surface 111, forming three first zones 113, 114, 127 and two second zones 115, 116 without teeth 112, wherein two second zones 115, 116 are located between the first three zones 113, 114, 127. Similarly, each second recess 108, 109 on the top plate 102 has only three rows 128, 129, 130 of teeth 119 having a uniform distribution over the surface 118 the formation of three third zones 120, 121, 131 and two fourth zones 122, 123 without teeth 119, while the two fourth zones 122, 12 are located between the three third zones 120, 121, 131.

The second recesses 108, 109 of the top plate 102, which are brought relatively close to the first recesses 106, 107 of the bottom plate 101 when closing the waffle iron 1, may have a slightly different design than the first recesses 106, 107. However, the implementation of both plates 101, 102 with identical or a substantially identical design has the advantage that on the second recesses 108, 109 of the upper plate 102 there are fourth zones 122, 123, which correspond to the second zones 115, 116 on the first recesses 106, 107 of the lower plate 101, and form a receiving space for the food filling , which allows a thicker layer of food filling to be placed on the lower plate 101 without the risk that the upper plate 102 will come into contact with the food filling when closing the waffle iron 1. Another advantage is the interchangeability of the lower plate 101 and the upper plate 102 on parts 3, 4 of the waffle iron body 2 1.

As an example of forming the second recesses 108, 109 on the top plate 102, FIG. 5 illustrates a top plate 102 in which one of the second recesses 109 corresponds to that of FIG. 2, while the other of the second recesses 108 has third zones 120, 121 identical to those in FIG. 2, and fourth zones 122, 123 provided with teeth 132, the size of which is smaller than those of the teeth 119 in the third zones 120, 121. Of course, the two second recesses 108, 109 could be identical and each contain such teeth 132 in the fourth zones 122, 123. In another possible, not illustrated embodiment, the second recesses 108, 109 on the top plate 102 could have a traditional configuration, that is, with identical teeth evenly distributed over the entire surface 118 of the bottom 117, such as on plates used for baking waffles without filling. These different embodiments, however, require a reduction in the thickness of the layer of filling placed in the second zones 115, 116 of the lower platen 101 to prevent the filling from contacting the upper platen 102 when the waffle iron 1 is closed.

Within the scope of legal protection of the invention, various design options are possible. So, in FIG. 2-4, the bottom plate 101 includes two first recesses 106, 107, and the top plate 102 contains two second recesses 108, 109. It is also possible to provide a single first recess 106 on the bottom plate 101 and a single second recess 108 on the top plate 102. Conversely, it is possible to provide more than two first recesses 106, 107 on the lower plate 101 and the same number of second recesses 108, 109 on the upper plate 102.

The plates 101, 102 are preferably manufactured by molding aluminum, followed by a coating of polytetrafluoroethylene (PTFE). However, other manufacturing options are quite possible within the scope of legal protection of the invention. Thus, for example, decorative relief can be introduced into the second zones 115, 116, which do not have teeth. The height of the decorative relief should be negligible compared to the height of the teeth 112 of the slab, in general, no more than 1 mm.

In addition, uneven distribution of teeth is possible.

Also, the kitchen appliance can be designed with fixed plates, in which heating resistors are usually placed under the plates.

Claims (12)

1. A method for making filled waffles by means of a kitchen appliance for making filled waffles, containing a set of plates including a bottom plate (101) and an upper plate (102), at least one of which (101) contains at least one bottom (110) extending along the surface (111), and at least one first zone (113, 114, 127) provided with teeth (112) spaced apart and protruding above the surface (111), wherein said plate is characterized by , which has at least one second zone (115, 116) without teeth, different from at least one first zone (113, 114, 127), and at least one second zone (115, 116) forms at surface level ( 111) space for receiving food fillings added during cooking, wherein the method includes the steps of: - pour the batter onto the lower plate (101), - place the food product on a still liquid dough covering at least one second zone (115, 116) of the bottom plate (101) without teeth, - place the upper plate (102) opposite the lower plate (101), - continue to prepare the dough until the dough is completely ready. 2. The method according to claim 1, in which the teeth (112) are located along the periphery of the surface (111) of the bottom (110) so that a first zone (113) and a second zone (115) are formed, and the first zone (113) borders the second zone (115). 3. The method according to claim 1, in which the teeth (112) are arranged in three rows (124, 125, 126) with a uniform distribution over the surface (111) of the bottom (110) so that the first three zones (113, 114, 127) are formed ) and two second zones (115, 116), located between these first three zones (113, 114, 127). 4. The method according to claim 1, in which the teeth (112) are arranged to form a figure eight on the surface (111) of the bottom (110) so that two first zones (113, 114) and two second zones (115, 116) are formed, wherein the first zones border the corresponding second zones. 5. Method according to any one of paragraphs. 1-4, in which both plates (101, 102) have the characteristics of claim 1. 6. The method according to claim 5, in which the bottom plate (101) has the features of any of claims. 1-4, wherein the upper plate (102) has a bottom (117) extending along the surface (118), at least one third zone (120, 121, 131) provided with teeth (119) spaced apart from each other and protruding above said surface (118), and at least one fourth zone (122, 123), different from at least one third zone (120, 121, 131) and provided with teeth (132) spaced apart from each other and protruding above said surface surface, wherein the teeth (132) of at least one fourth zone (122, 123) have dimensions smaller than the teeth (119) of at least one third zone (120, 121, 131), wherein at least one third zone (120, 121, 131) of the upper plate (102) is configured to be opposite at least one first zone (113, 114, 127) of the lower plate (101), and at least one fourth zone (122, 123) of the upper The plate (102) is configured to be opposite at least one second zone (115, 116) of the bottom plate (101), when said bottom and top plates are located opposite each other when using the kitchen appliance (1). 7. The method according to claim 5, in which the bottom plate (101) has the features according to any one of claims. 1-4, wherein the top plate (102) has a bottom (117) extending along the surface (118), and teeth (119) protruding above the surface and having a uniform distribution over the entire specified surface (118) so as to be opposite along at least one first zone (113, 114, 127) and at least one second zone (115, 116) of the lower plate (101), when said lower and upper plates are located opposite each other when using the kitchen appliance (1).