US20060289688A1 - Food contact device - Google Patents
Food contact device Download PDFInfo
- Publication number
- US20060289688A1 US20060289688A1 US11/167,814 US16781405A US2006289688A1 US 20060289688 A1 US20060289688 A1 US 20060289688A1 US 16781405 A US16781405 A US 16781405A US 2006289688 A1 US2006289688 A1 US 2006289688A1
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- United States
- Prior art keywords
- handle
- blade
- contact device
- blade elements
- handle member
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J19/00—Household machines for straining foodstuffs; Household implements for mashing or straining foodstuffs
- A47J19/04—Household implements for mashing potatoes or other foodstuffs
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
- B26B5/00—Hand knives with one or more detachable blades
- B26B5/008—Hand knives with one or more detachable blades for performing several incisions simultaneously; for cutting cubes
Definitions
- the present invention relates generally to devices, tools and implements, typically used in a kitchen in connection with cooking activities and, in particular, to devices, tools and other implements that are used to contact, cut, slice, separate or otherwise manipulate a food item, such as a food item placed in a skillet or pan.
- a cooking activity has many and various actions associated with it, one common activity in food preparation is the requirement to cut, separate, slice or otherwise manipulate a food item, typically prior to or during heating thereof. For example, if a person wishes to separate ground meat in a frying pan, many cooks will use a spatula to separate the ground meat, which takes excessive time and energy to achieve any satisfactory results. Others may use a metallic chopping device, which can damage the frying pan or skillet, particularly a skillet coated with a material, such as a non-stick skillet and the like.
- U.S. Pat. No. 5,732,616 to Bryan describes a device for separating moist, fatty ground meat.
- the device of the Bryan patent includes multiple separating blades 12 , 14 , 16 and 18 , which are non-metallic and integral with one another. Each blade includes a front surface 20 and a rear surface 22 .
- the blades of the device of the Bryan patent may be constructed from any desired material, such as thermoset plastic.
- U.S. Publication No. US 2003/0200875 to Chatfield is directed to a ground meat separator.
- the separator of the Chatfield publication includes a top portion with a handle 13 , and blades 18 , 19 run parallel to each other and attach at outer ends of the upper and lower corners.
- Blade 21 is specifically used to break up the meat.
- this blade may be formed from a heat-resistant plastic.
- Various other cutters, separators, knives and choppers according to the prior art are shown and described in U.S. Pat. No. 1,581,310 to Fetschan; U.S. Pat. No. 1,104,718 to Trevisan; U.S. Pat. No. 5,983,503 to DiMaulo; U.S. Pat. No.
- the cutters and choppers of the prior art exhibit many deficiencies and shortcomings.
- the handles of prior art choppers do not include optimal structure to maximize the cutting or chopping force, and thereby result in insufficiently separated or cut material, and elongated cutting or chopping time.
- the prior art handles of these choppers or separators are ergonomically incorrect, and often display various safety drawbacks when extra force is applied to cut or separate a food item.
- these prior art choppers and cutters are difficult to use by people that have arthritis or other limitations.
- the user experiences significant slippage on the handle portions, which also leads to various safety concerns, such as burning, scalding or other injury to the user.
- a food contact device that addresses one or more of the above-identified concerns and overcomes the shortcomings of conventional food choppers, separators and cutters in the cooking and food preparation art. It is another object of the present invention to provide a food contact device that includes beneficial structure to enhance and optimize the pressure required to effect appropriate food contact for separation, and reduce the amount of time required for food preparation. It is a further object of the present invention to provide a food contact device that is more comfortable to a user when engaged in food preparation with the device. In accordance with the broad teachings of the present invention, a food contact device is provided.
- a food contact device for engaging, contacting, cutting, separating, chopping, slicing or otherwise manipulating a food item.
- the food contact device includes a handle member with a first end and a second end.
- the first end of the handle member includes a pressure enhancing structure.
- one or more blade elements are in direct or indirect contact with the second end of the handle member.
- a use grasps the handle member, effects force in a contact direction via the handle member and the pressure enhancing structure, such that the blade element contacts the food item, and thereby achieves the desired effect.
- the pressure enhancing structure is a pad element that is in direct or indirect contact with the first end of the handle member, while in another embodiment, the pressure enhancing structure is an indent extending at least partially within the first end of the handle member.
- the blade or blades may be engageable with and releasable from a blade holding member, such that the blades can be removed therefrom.
- the food contact device includes a splash guard in direct or indirect contact with a portion of the handle member. In particular, the splash guard is positioned above at least one of the blade elements, and this splash guard serves to protect the user from material moving upward toward the first end of the handle member.
- the handle member, the blade element or any combination thereof may be formed or coated with a material that will not scratch a surface of a cooking implement, or a material that is heat resistant.
- FIG. 1 is a schematic view of a food contact device according to the principles of the present invention
- FIG. 2 is a close-up perspective view of one embodiment of a handle member and pressure enhancing structure of a food contact device according to the principles of the present invention
- FIG. 3 is a close-up perspective view of a further embodiment of a handle member and pressure enhancing structure of a food contact device according to the principles of the present invention
- FIG. 4 is a perspective view of one embodiment of a food contact device according to the principles of the present invention.
- FIG. 5 is a top, sectional view of a ring member and blade elements of the food contact device of FIG. 4 ;
- FIG. 6 is an exploded perspective view of one embodiment of a handle member and a splash guard according to the principles of the present invention.
- FIG. 7 is an exploded perspective view of a further embodiment of a handle member and a splash guard of a food contact device according to the principles of the present invention.
- FIG. 8 is an exploded view of one embodiment of blade elements of a food contact device according to the principles of the present invention.
- FIG. 9 is a perspective view of one embodiment of a food contact device according to principles of the present invention in use in connection with a food item in a skillet.
- the present invention is directed to a food contact device 10 , as shown in various embodiments in various views, as well as in use, in FIGS. 1-9 .
- the food contact device 10 includes a handle member 12 , with a first end 14 and a second end 16 .
- the first end 14 of the handle member 12 includes or forms a pressure enhancing structure 18 .
- At least one blade element 20 is in direct or indirect contact with the second end 16 of the handle member 12 .
- a user grasps the handle member 12 , effects force in a contact direction A via the handle member 12 and the pressure enhancing structure 18 .
- the blade element 20 contacts a food item 100 .
- This contact may move, cut, slice, separate, chop or otherwise manipulate the food item 100 .
- the use of this pressure enhancing structure 18 allows for a better food manipulation process, and thereby reduces food preparation time.
- the food contact device 10 also includes a gripping surface 22 .
- the gripping surface 22 may be attached to, formed on or integral with a gripping portion 24 of the handle member 12 .
- the gripping surface such as a non-slip tape, ridged surface, rubber surface or other non-slip surface may allow the user to ensure effective chopping force in the contact direction A, without requiring an excessive amount of hand strength.
- the gripping surface may include finger indentation portions 26 that are sized and shaped so as to accept a user's fingers therein. Therefore, in use, the user simply grasps the handle member 12 , allowing his or her fingers to enter the finger indentation portions 26 , and places their thumb at the second end 16 of the handle member 12 , specifically at the pressure enhancing structure 18 , and affects the chopping motion in the contact direction A.
- the pressure enhancing structure 18 may be an indent 28 , which extends at least partially within the first end 14 of the handle member 12 .
- This indent 28 similar to the finger indentation portions 26 , is specifically sized and shaped so as to receive a user's thumb at least partially therein. This also allows the user to effect a better grip around the handle member 12 when using the food contact device 10 , such as when using the food contact device 10 in connection with a harder food item 100 that needs to be separated or chopped.
- the pressure enhancing structure 18 may also be a pad element 30 .
- the pad element 30 is in direct or indirect contact with the first end 14 of the handle member 12 .
- the pad element 30 allows the user to place his or her thumb against the pad element 30 to effect a better pressure or force in the contact direction A, without any discomfort to the user.
- this pad element 30 may be positioned from and extend from the first end 14 of the handle member 12 .
- the pad element 30 may include a pad element indent 32 that, like the indent 28 of the previous embodiment, allows the thumb to be at least partially enveloped within the pad element indent 32 to increase the gripping characteristics.
- the pad element 30 is attached to, formed on or integral with the handle member 12 .
- the pad element 30 can be detached from the handle member 12 , and another pad element 30 or other selectable pressure enhancing structure 18 be attached to the first end 14 of the handle member 12 .
- the user may be provided with a variety of pressure enhancing structures 18 , such that the user can pick his or her favorite and most comfortable pressure enhancing structure 18 .
- a C-shaped structure or other thumb-receiving element, or even a padded ring see FIG. 9 ) be used as the pressure enhancing structure 18 .
- this pressure enhancing structure 18 allows the user to comfortably effect a better motion and pressure in the contact direction A.
- multiple blade elements 20 are in direct or indirect contact with the second end 16 of the handle member 12 .
- a first blade element 34 and a second blade element 36 may be provided.
- the first blade element 34 and the second blade element 36 intersect at a respective central portion 38 of each blade element 34 , 36 .
- the blade elements 34 , 36 create a cross pattern, which, in one embodiment, provides improved chopping or separating characteristics.
- any number and configuration of blade elements 20 are envisioned.
- the food contact device 10 includes a blade holding member 40 attached to the second end 16 of the handle member 12 .
- the blade holding member 40 is attached to, formed with, integral with or engaged with the blade element 20 .
- the blade holding member 40 is a ring member 42 with an inner area 44 .
- the ring member 42 is attached to the second end 16 of the handle member 12 .
- the blade element 20 extends at least partially across the inner area 44 of the ring member 42 .
- the ring member 42 is useful in appropriately engaging and maximizing the cutting area of the food contact device 10 .
- the ring member 42 lends stability to the overall structure of the food contact device 10 .
- the blade element 20 may be engageable with and releasable from the blade holding member 40 .
- the blade element 20 such as the first blade element 34 and the second blade element 36 , may be removed from the blade holding member 40 for a variety of reasons.
- the pressure enhancing structure 18 it is envisioned that multiple configurations of the blade element 20 may be provided. Therefore, the user may select a different configuration or blade type of the blade element 20 , remove the current blade element 20 from the ring member 42 , and insert the desired blade element 20 .
- a removable blade element 20 allows the blade elements 20 , 34 , 36 to be cleaned, washed, sharpened or otherwise maintained.
- the blade holding member 40 includes at least one pair of aligned slots 46 positioned on an inner surface 48 of the ring member 42 .
- the first blade element 34 and second blade element 36 are sized and shaped so as to mate with a respective pair of aligned slots 46 .
- any type of releasable engagement structure is envisioned for use in engaging and releasing the blade elements 20 from the blade holding member 40 .
- the aligned slots 46 may be used.
- releasable tabs, friction fitting or other similar arrangements or features can be used to releasably engage the blade elements 20 with the blade holding member 40 . Such releasable engagement arrangements would be apparent to one skilled in the art.
- the food contact device 10 includes multiple arms 50 . These arms 50 comprise the second end 16 of the handle member 12 , and each arm 50 is attached to a respective portion of the blade holding member 40 . In a preferred embodiment, the arms 50 are opposite each other on either side of the ring member 42 , as seen in FIG. 4 . As with the ring member 42 , the spaced and attached arms 50 lend additional structural stability to the food contact device 10 . In addition, the arms 50 may be attached to, formed with or integral with the handle member 12 and/or the blade holding member 40 , such as the ring member 42 .
- the food contact device 10 may also include a splash guard 52 .
- This splash guard 52 is in direct or indirect contact with a portion of the handle member 12 , and positioned above the blade element 20 , such as the first blade element 34 and the second blade element 36 . Further, this splash guard 52 is used to protect the user from material moving up toward the first end 14 of the handle member 12 .
- the splash guard 52 prevents hot grease, food items, etc. from splashing up from the pan and onto the user's hand.
- the splash guard 52 will prevent the liquid and other bits and pieces of the food item 100 from contacting the user's skin.
- the splash guard 52 can be engageable with and releasable from direct or indirect contact with the handle member 12 . In this manner, the splash guard 52 can be removed from the handle member 12 for a variety of reasons. For example, the splash guard 52 may be removed for washing or other maintenance purposes. It is also envisioned that multiple different and selectable splash guards 52 can be provided, such that the user may pick and choose which splash guard 52 is best for the present food preparation technique.
- a rim 54 may be disposed around a portion of the handle member 12 at a position above the blade element 20 .
- the splash guard 52 includes a splash guard orifice 56 that is sized and shaped so as to allow the splash guard 52 to be inserted over the first end 14 of the handle member 12 and positioned in operational interrelationship with the rim 54 .
- the splash guard 52 is a dome 58 that can be slid over the handle member 12 and engaged with, such as frictionally engaged with or otherwise attached to, the rim 54 .
- the indent 28 is the pressure enhancing structure 18 .
- FIG. 7 illustrates a partial dome 58 , however in this embodiment, a sidewall 60 extends from the dome 58 .
- This sidewall 60 provides additional splash protection during food preparation.
- the splash guard 52 is engaged with the rim 54 using an attachment structure 62 .
- the attachment structure 62 is a hook-and-loop fastening arrangement 64 .
- a hook pad 66 is attached to an inner surface 70 of the dome 58 .
- This hook pad 66 is constructed with hooks so as to engage a loop pad 68 that is attached to surface 72 of the rim 54 .
- This hook-and-loop fastening arrangement 64 can be in the form of Velcro®, as is known in the art.
- the hook pad 66 is either on the inner surface 70 of the dome 58 or the surface 72 of the rim 54
- the loop pad 68 is on the other surface 72 , 70 .
- Any appropriate attachment structure 62 is envisioned.
- the splash guard 52 may be formed with or integral with the handle member 12 .
- the splash guard 52 may be manufactured from a transparent material, or a partially transparent material, such that the user may be able to view the blade element 20 and the food item 100 during the contact process.
- the blade element 20 may be in any desired form and have any desired surface.
- the edge of the blade element 20 may be sharpened, blunt, rounded, serrated or any combination thereof.
- the user may select various edges and surfaces for use in connection with the contacting, chopping, separating or manipulation of various food items 100 .
- the handle member 12 , the blade element 20 or any combination thereof may be formed from or coated with a material that will not scratch a surface of a cooking implement, such as a skillet 102 .
- the handle member 12 , the blade element 20 or any combination thereof may be formed from or coated with a material that is heat resistant, such that it can be used in connection with a heated skillet 102 or other hot surface.
- the handle member 12 and the blade element 20 are made from a synthetic material that is heat resistant and will not scratch the surface of a cooking implement.
- the entire food contact device 10 may be made from a contiguous form and material, for ease of manufacturing.
- the food contact device 10 may be formed or manufactured as a single, continuous and integral piece.
- the handle member 12 , the blade element 20 or other components of the food contact device 10 may be made from a plastic, a polymer, a thermoplastic, a metal, a semi-metal, a coated material or any combination thereof.
- first blade element 34 and the second blade element 36 may be removable or detachable from each other.
- first blade element 34 and the second blade element 36 may include co-acting slots that can be mated together and provide the above-described cross configuration. Any manner of engaging the blade elements 34 , 36 together is envisioned.
- each of the blade elements 34 , 36 include a serrated edge to enhance the chopping and separating function.
- FIG. 9 illustrates an embodiment of the food contact device 10 in connection with a food item 100 and skillet 102 .
- multiple blade elements 20 are in contact with the second end 16 of the handle member 12 , and these blade elements 20 are in the form of a grid pattern.
- the blade elements 20 may be removable from the handle member 12 , and replaceable with a desired blade element 20 configuration.
- the user moves the food contact device 10 in a contact direction A to contact, manipulate, chop or otherwise separate the food item 100 in the cooking implement, in this case a skillet 102 .
- the pressure enhancing structure 18 allows the user to effect the appropriate force in the contact direction A.
- the pressure enhancing structure 18 discussed above has been generally directed to a structure to receive, engage or otherwise contact a person's thumb
- any suitable pressure enhancing structure 18 is envisioned.
- the pressure enhancing structure 18 may be a surface that contacts or otherwise engages the user's fingers, palm or other suitable parts and portions of the user's hands.
- the pressure enhancing structure 18 provides a surface or element that assists the user in facilitating a stronger, more direct and more efficient contact action in the contact direction A.
- the food contact device 10 of the present invention provides a pressure enhancing structure 18 that, when used in connection with the handle member 12 , provides an improved slicing, chopping, separating or similar contact device.
- the food contact device 10 is easily configurable into a variety of desired arrangements. This allows various users having different physical traits to effectively use the food contact device 10 of the present invention.
- the food contact device 10 can be both heat resistant and will not scratch a surface of a cooking implement, such as a skillet 102 .
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Abstract
Description
- 1. Field of the Invention
- The present invention relates generally to devices, tools and implements, typically used in a kitchen in connection with cooking activities and, in particular, to devices, tools and other implements that are used to contact, cut, slice, separate or otherwise manipulate a food item, such as a food item placed in a skillet or pan.
- 2. Description of Related Art
- As cooking, such as gourmet cooking, increases in popularity and people of all ages are in the kitchen engaging in cooking activities, additional cooking utensils, tools, implements and devices have been provided to provide the cook with a more efficient and satisfying cooking experience. Although a cooking activity has many and various actions associated with it, one common activity in food preparation is the requirement to cut, separate, slice or otherwise manipulate a food item, typically prior to or during heating thereof. For example, if a person wishes to separate ground meat in a frying pan, many cooks will use a spatula to separate the ground meat, which takes excessive time and energy to achieve any satisfactory results. Others may use a metallic chopping device, which can damage the frying pan or skillet, particularly a skillet coated with a material, such as a non-stick skillet and the like.
- In order to prevent damage to a non-stick skillet surface, various chopping and separation devices have been provided in the prior art. For example, U.S. Pat. No. 5,732,616 to Bryan describes a device for separating moist, fatty ground meat. The device of the Bryan patent includes multiple separating
blades front surface 20 and arear surface 22. In addition, the blades of the device of the Bryan patent may be constructed from any desired material, such as thermoset plastic. - Similarly, U.S. Publication No. US 2003/0200875 to Chatfield is directed to a ground meat separator. The separator of the Chatfield publication includes a top portion with a handle 13, and
blades 18, 19 run parallel to each other and attach at outer ends of the upper and lower corners. Blade 21 is specifically used to break up the meat. In addition, this blade may be formed from a heat-resistant plastic. Various other cutters, separators, knives and choppers according to the prior art are shown and described in U.S. Pat. No. 1,581,310 to Fetschan; U.S. Pat. No. 1,104,718 to Trevisan; U.S. Pat. No. 5,983,503 to DiMaulo; U.S. Pat. No. 5,446,965 to Makridis; U.S. Pat. No. 2,680,907 to Palosaari; U.S. Pat. No. 2,505,096 to Christopher; U.S. Pat. No. 2,397,007 to Hosmer; U.S. Pat. No. 1,520,436 to Peyton; U.S. Pat. No. 935,576 to Bates; U.S. Pat. No. 749,873 to Meher; U.S. Pat. No. 726,707 to Lavender; and U.S. Publication Nos. 2004/0250667 to Atwater; and 2004/0211069 to Tuttle. - However, the cutters and choppers of the prior art exhibit many deficiencies and shortcomings. First, the handles of prior art choppers do not include optimal structure to maximize the cutting or chopping force, and thereby result in insufficiently separated or cut material, and elongated cutting or chopping time. In addition, the prior art handles of these choppers or separators are ergonomically incorrect, and often display various safety drawbacks when extra force is applied to cut or separate a food item. Still further, these prior art choppers and cutters are difficult to use by people that have arthritis or other limitations. Also, when using the prior art choppers and cutters, the user experiences significant slippage on the handle portions, which also leads to various safety concerns, such as burning, scalding or other injury to the user.
- Accordingly, it is an object of the present invention to provide a food contact device that addresses one or more of the above-identified concerns and overcomes the shortcomings of conventional food choppers, separators and cutters in the cooking and food preparation art. It is another object of the present invention to provide a food contact device that includes beneficial structure to enhance and optimize the pressure required to effect appropriate food contact for separation, and reduce the amount of time required for food preparation. It is a further object of the present invention to provide a food contact device that is more comfortable to a user when engaged in food preparation with the device. In accordance with the broad teachings of the present invention, a food contact device is provided.
- In particular, a food contact device is provided for engaging, contacting, cutting, separating, chopping, slicing or otherwise manipulating a food item. The food contact device includes a handle member with a first end and a second end. The first end of the handle member includes a pressure enhancing structure. Further, one or more blade elements are in direct or indirect contact with the second end of the handle member. In use, a use grasps the handle member, effects force in a contact direction via the handle member and the pressure enhancing structure, such that the blade element contacts the food item, and thereby achieves the desired effect.
- In one embodiment, the pressure enhancing structure is a pad element that is in direct or indirect contact with the first end of the handle member, while in another embodiment, the pressure enhancing structure is an indent extending at least partially within the first end of the handle member. In yet another embodiment, the blade or blades may be engageable with and releasable from a blade holding member, such that the blades can be removed therefrom. In yet another embodiment, the food contact device includes a splash guard in direct or indirect contact with a portion of the handle member. In particular, the splash guard is positioned above at least one of the blade elements, and this splash guard serves to protect the user from material moving upward toward the first end of the handle member. Still further, the handle member, the blade element or any combination thereof may be formed or coated with a material that will not scratch a surface of a cooking implement, or a material that is heat resistant.
- These and other features and characteristics of the present invention, as well as the methods of operation and functions of the related elements of structures and the combination of parts and economies of manufacture, will become more apparent upon consideration of the following description and the appended claims with reference to the accompanying drawings, all of which form a part of this specification, wherein like reference numerals designate corresponding parts in the various figures. It is to be expressly understood, however, that the drawings are for the purpose of illustration and description only and are not intended as a definition of the limits of the invention. As used in the specification and the claims, the singular form of “a”, “an”, and “the” include plural referents unless the context clearly dictates otherwise.
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FIG. 1 is a schematic view of a food contact device according to the principles of the present invention; -
FIG. 2 is a close-up perspective view of one embodiment of a handle member and pressure enhancing structure of a food contact device according to the principles of the present invention; -
FIG. 3 is a close-up perspective view of a further embodiment of a handle member and pressure enhancing structure of a food contact device according to the principles of the present invention; -
FIG. 4 is a perspective view of one embodiment of a food contact device according to the principles of the present invention; -
FIG. 5 is a top, sectional view of a ring member and blade elements of the food contact device ofFIG. 4 ; -
FIG. 6 is an exploded perspective view of one embodiment of a handle member and a splash guard according to the principles of the present invention; -
FIG. 7 is an exploded perspective view of a further embodiment of a handle member and a splash guard of a food contact device according to the principles of the present invention; -
FIG. 8 is an exploded view of one embodiment of blade elements of a food contact device according to the principles of the present invention; and -
FIG. 9 is a perspective view of one embodiment of a food contact device according to principles of the present invention in use in connection with a food item in a skillet. - For purposes of the description hereinafter, the terms “upper”, “lower”, “right”, “left”, “vertical”, “horizontal”, “top”, “bottom”, “lateral”, “longitudinal” and derivatives thereof shall relate to the invention as it is oriented in the drawing figures. However, it is to be understood that the invention may assume various alternative variations and step sequences, except where expressly specified to the contrary. It is also to be understood that the specific devices and processes illustrated in the attached drawings, and described in the following specification, are simply exemplary embodiments of the invention. Hence, specific dimensions and other physical characteristics related to the embodiments disclosed herein are not to be considered as limiting.
- The present invention is directed to a
food contact device 10, as shown in various embodiments in various views, as well as in use, inFIGS. 1-9 . In particular, referring toFIG. 1 , thefood contact device 10 includes ahandle member 12, with afirst end 14 and asecond end 16. Thefirst end 14 of thehandle member 12 includes or forms apressure enhancing structure 18. At least oneblade element 20 is in direct or indirect contact with thesecond end 16 of thehandle member 12. In use, a user grasps thehandle member 12, effects force in a contact direction A via thehandle member 12 and thepressure enhancing structure 18. In this manner, theblade element 20 contacts a food item 100. This contact may move, cut, slice, separate, chop or otherwise manipulate the food item 100. The use of thispressure enhancing structure 18 allows for a better food manipulation process, and thereby reduces food preparation time. - As seen in
FIGS. 2 and 3 , and in one embodiment, thefood contact device 10 also includes agripping surface 22. The grippingsurface 22 may be attached to, formed on or integral with a grippingportion 24 of thehandle member 12. The gripping surface, such as a non-slip tape, ridged surface, rubber surface or other non-slip surface may allow the user to ensure effective chopping force in the contact direction A, without requiring an excessive amount of hand strength. - In one embodiment, and as best seen in
FIG. 3 , the gripping surface may includefinger indentation portions 26 that are sized and shaped so as to accept a user's fingers therein. Therefore, in use, the user simply grasps thehandle member 12, allowing his or her fingers to enter thefinger indentation portions 26, and places their thumb at thesecond end 16 of thehandle member 12, specifically at thepressure enhancing structure 18, and affects the chopping motion in the contact direction A. - As seen in
FIGS. 2 and 6 , thepressure enhancing structure 18 may be anindent 28, which extends at least partially within thefirst end 14 of thehandle member 12. Thisindent 28, similar to thefinger indentation portions 26, is specifically sized and shaped so as to receive a user's thumb at least partially therein. This also allows the user to effect a better grip around thehandle member 12 when using thefood contact device 10, such as when using thefood contact device 10 in connection with a harder food item 100 that needs to be separated or chopped. - In another embodiment, and as seen in various views and structures in
FIGS. 3, 4 and 7, thepressure enhancing structure 18 may also be apad element 30. Thepad element 30 is in direct or indirect contact with thefirst end 14 of thehandle member 12. Like theindent 28, thepad element 30 allows the user to place his or her thumb against thepad element 30 to effect a better pressure or force in the contact direction A, without any discomfort to the user. As seen inFIG. 4 , thispad element 30 may be positioned from and extend from thefirst end 14 of thehandle member 12. As seen in the embodiments ofFIGS. 3 and 7 , thepad element 30 may include apad element indent 32 that, like theindent 28 of the previous embodiment, allows the thumb to be at least partially enveloped within thepad element indent 32 to increase the gripping characteristics. - It is also envisioned that the
pad element 30 is attached to, formed on or integral with thehandle member 12. For example, it is further envisioned that thepad element 30 can be detached from thehandle member 12, and anotherpad element 30 or other selectablepressure enhancing structure 18 be attached to thefirst end 14 of thehandle member 12. Accordingly, the user may be provided with a variety ofpressure enhancing structures 18, such that the user can pick his or her favorite and most comfortablepressure enhancing structure 18. For example, it is envisioned that a C-shaped structure or other thumb-receiving element, or even a padded ring (seeFIG. 9 ) be used as thepressure enhancing structure 18. In general, thispressure enhancing structure 18 allows the user to comfortably effect a better motion and pressure in the contact direction A. - In another embodiment,
multiple blade elements 20 are in direct or indirect contact with thesecond end 16 of thehandle member 12. For example, as seen inFIGS. 4 and 5 , afirst blade element 34 and asecond blade element 36 may be provided. In one embodiment, thefirst blade element 34 and thesecond blade element 36 intersect at a respectivecentral portion 38 of eachblade element blade elements blade elements 20 are envisioned. - In one embodiment, the
food contact device 10 includes ablade holding member 40 attached to thesecond end 16 of thehandle member 12. Theblade holding member 40 is attached to, formed with, integral with or engaged with theblade element 20. In another embodiment, theblade holding member 40 is aring member 42 with aninner area 44. Thering member 42 is attached to thesecond end 16 of thehandle member 12. In addition, theblade element 20 extends at least partially across theinner area 44 of thering member 42. Particularly when used withmultiple blades 20, such as in the embodiment ofFIGS. 4 and 5 , thering member 42 is useful in appropriately engaging and maximizing the cutting area of thefood contact device 10. In addition, thering member 42 lends stability to the overall structure of thefood contact device 10. - Also as seen in the embodiments of
FIGS. 4 and 5 , theblade element 20 may be engageable with and releasable from theblade holding member 40. In this manner, theblade element 20, such as thefirst blade element 34 and thesecond blade element 36, may be removed from theblade holding member 40 for a variety of reasons. As with thepressure enhancing structure 18, it is envisioned that multiple configurations of theblade element 20 may be provided. Therefore, the user may select a different configuration or blade type of theblade element 20, remove thecurrent blade element 20 from thering member 42, and insert the desiredblade element 20. In addition, aremovable blade element 20 allows theblade elements - In one embodiment, the
blade holding member 40 includes at least one pair of alignedslots 46 positioned on aninner surface 48 of thering member 42. As best seen inFIG. 5 , thefirst blade element 34 andsecond blade element 36 are sized and shaped so as to mate with a respective pair of alignedslots 46. - Any type of releasable engagement structure is envisioned for use in engaging and releasing the
blade elements 20 from theblade holding member 40. For example, while in one embodiment, the aligned slots 46 (as discussed above) may be used. It is also envisioned that releasable tabs, friction fitting or other similar arrangements or features can be used to releasably engage theblade elements 20 with theblade holding member 40. Such releasable engagement arrangements would be apparent to one skilled in the art. - In another embodiment, the
food contact device 10 includesmultiple arms 50. Thesearms 50 comprise thesecond end 16 of thehandle member 12, and eacharm 50 is attached to a respective portion of theblade holding member 40. In a preferred embodiment, thearms 50 are opposite each other on either side of thering member 42, as seen inFIG. 4 . As with thering member 42, the spaced and attachedarms 50 lend additional structural stability to thefood contact device 10. In addition, thearms 50 may be attached to, formed with or integral with thehandle member 12 and/or theblade holding member 40, such as thering member 42. - As illustrated in
FIGS. 6 and 7 , thefood contact device 10 may also include asplash guard 52. Thissplash guard 52 is in direct or indirect contact with a portion of thehandle member 12, and positioned above theblade element 20, such as thefirst blade element 34 and thesecond blade element 36. Further, thissplash guard 52 is used to protect the user from material moving up toward thefirst end 14 of thehandle member 12. In particular, when the user is chopping or separating material in a heated cooking implement, such as a frying pan, thesplash guard 52 prevents hot grease, food items, etc. from splashing up from the pan and onto the user's hand. As another example, if the user is using thefood contact device 10 to chop an exceedingly hot or spicy food item 100, thesplash guard 52 will prevent the liquid and other bits and pieces of the food item 100 from contacting the user's skin. - As with the
pressure enhancing structure 18 and theblade element 20, it is envisioned that thesplash guard 52 can be engageable with and releasable from direct or indirect contact with thehandle member 12. In this manner, thesplash guard 52 can be removed from thehandle member 12 for a variety of reasons. For example, thesplash guard 52 may be removed for washing or other maintenance purposes. It is also envisioned that multiple different andselectable splash guards 52 can be provided, such that the user may pick and choose whichsplash guard 52 is best for the present food preparation technique. - As seen in
FIGS. 6 and 7 , and in one embodiment, arim 54 may be disposed around a portion of thehandle member 12 at a position above theblade element 20. In this embodiment, thesplash guard 52 includes asplash guard orifice 56 that is sized and shaped so as to allow thesplash guard 52 to be inserted over thefirst end 14 of thehandle member 12 and positioned in operational interrelationship with therim 54. For example, as illustrated inFIG. 6 , thesplash guard 52 is adome 58 that can be slid over thehandle member 12 and engaged with, such as frictionally engaged with or otherwise attached to, therim 54. In addition, in the embodiment ofFIG. 6 , theindent 28 is thepressure enhancing structure 18. - The embodiment of
FIG. 7 illustrates apartial dome 58, however in this embodiment, asidewall 60 extends from thedome 58. Thissidewall 60 provides additional splash protection during food preparation. In addition, thesplash guard 52 is engaged with therim 54 using anattachment structure 62. In this embodiment, theattachment structure 62 is a hook-and-loop fastening arrangement 64. For example, as seen inFIG. 7 , ahook pad 66 is attached to aninner surface 70 of thedome 58. Thishook pad 66 is constructed with hooks so as to engage aloop pad 68 that is attached to surface 72 of therim 54. This hook-and-loop fastening arrangement 64 can be in the form of Velcro®, as is known in the art. In particular, thehook pad 66 is either on theinner surface 70 of thedome 58 or thesurface 72 of therim 54, and theloop pad 68 is on theother surface appropriate attachment structure 62 is envisioned. - Further, the
splash guard 52 may be formed with or integral with thehandle member 12. In addition, thesplash guard 52 may be manufactured from a transparent material, or a partially transparent material, such that the user may be able to view theblade element 20 and the food item 100 during the contact process. - The
blade element 20 may be in any desired form and have any desired surface. For example, the edge of theblade element 20 may be sharpened, blunt, rounded, serrated or any combination thereof. In addition, when theblade element 20 is removable from thehandle member 12, the user may select various edges and surfaces for use in connection with the contacting, chopping, separating or manipulation of various food items 100. - The
handle member 12, theblade element 20 or any combination thereof may be formed from or coated with a material that will not scratch a surface of a cooking implement, such as askillet 102. In addition, thehandle member 12, theblade element 20 or any combination thereof may be formed from or coated with a material that is heat resistant, such that it can be used in connection with aheated skillet 102 or other hot surface. - In one embodiment, the
handle member 12 and theblade element 20 are made from a synthetic material that is heat resistant and will not scratch the surface of a cooking implement. In addition, the entirefood contact device 10 may be made from a contiguous form and material, for ease of manufacturing. For example, thefood contact device 10 may be formed or manufactured as a single, continuous and integral piece. In addition, thehandle member 12, theblade element 20 or other components of thefood contact device 10 may be made from a plastic, a polymer, a thermoplastic, a metal, a semi-metal, a coated material or any combination thereof. - In one embodiment, and as illustrated in
FIG. 8 , thefirst blade element 34 and thesecond blade element 36 may be removable or detachable from each other. For example, thefirst blade element 34 and thesecond blade element 36 may include co-acting slots that can be mated together and provide the above-described cross configuration. Any manner of engaging theblade elements blade elements -
FIG. 9 illustrates an embodiment of thefood contact device 10 in connection with a food item 100 andskillet 102. In this embodiment,multiple blade elements 20 are in contact with thesecond end 16 of thehandle member 12, and theseblade elements 20 are in the form of a grid pattern. Of course, any configuration, size and geometry are envisioned for the pattern or number ofblade elements 20 used in connection with thefood contact device 10. Also, as discussed above, theblade elements 20 may be removable from thehandle member 12, and replaceable with a desiredblade element 20 configuration. Also, as illustrated inFIG. 9 , the user moves thefood contact device 10 in a contact direction A to contact, manipulate, chop or otherwise separate the food item 100 in the cooking implement, in this case askillet 102. Thepressure enhancing structure 18 allows the user to effect the appropriate force in the contact direction A. - While the
pressure enhancing structure 18 discussed above has been generally directed to a structure to receive, engage or otherwise contact a person's thumb, any suitablepressure enhancing structure 18 is envisioned. For example, thepressure enhancing structure 18 may be a surface that contacts or otherwise engages the user's fingers, palm or other suitable parts and portions of the user's hands. Simply, thepressure enhancing structure 18 provides a surface or element that assists the user in facilitating a stronger, more direct and more efficient contact action in the contact direction A. - In this manner, the
food contact device 10 of the present invention provides apressure enhancing structure 18 that, when used in connection with thehandle member 12, provides an improved slicing, chopping, separating or similar contact device. In addition, by providing variouspressure enhancing structures 18 and/orvarious blade elements 20 that are attachable to and releasable from thehandle member 12, thefood contact device 10 is easily configurable into a variety of desired arrangements. This allows various users having different physical traits to effectively use thefood contact device 10 of the present invention. Still further, when manufactured from an appropriate material, thefood contact device 10 can be both heat resistant and will not scratch a surface of a cooking implement, such as askillet 102. - Although the invention has been described in detail for the purpose of illustration based on what is currently considered to be the most practical and preferred embodiments, it is to be understood that such detail is solely for that purpose and that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover modifications and equivalent arrangements that are within the spirit and scope of the appended claims. For example, it is to be understood that the present invention contemplates that, to the extent possible, one or more features of any embodiment can be combined with one or more features of any other embodiment.
Claims (6)
Priority Applications (1)
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US11/167,814 US7159810B1 (en) | 2005-06-27 | 2005-06-27 | Food contact device |
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US11/167,814 US7159810B1 (en) | 2005-06-27 | 2005-06-27 | Food contact device |
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US20060289688A1 true US20060289688A1 (en) | 2006-12-28 |
US7159810B1 US7159810B1 (en) | 2007-01-09 |
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US11/167,814 Active US7159810B1 (en) | 2005-06-27 | 2005-06-27 | Food contact device |
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ES2506515A1 (en) * | 2013-04-11 | 2014-10-13 | Fº JAVIER PORRAS VILA | Fragmenta-vegetables (Machine-translation by Google Translate, not legally binding) |
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US8944355B2 (en) * | 2012-09-03 | 2015-02-03 | Eric Paul Rose | Stirring and chopping device |
USD751353S1 (en) | 2014-09-19 | 2016-03-15 | Eric Paul Rose | Chopping and stirring device |
GB201716333D0 (en) * | 2017-10-05 | 2017-11-22 | Simard Jo-Anne | Adjustable food cutter |
US10568463B2 (en) | 2018-04-12 | 2020-02-25 | Anthony R. Stella | Food separation utensil |
USD919385S1 (en) * | 2019-04-24 | 2021-05-18 | Shirley Brannon | Food cutter |
US11618175B1 (en) | 2022-02-14 | 2023-04-04 | Patricia O. Dutra | Cooking utensil for ground meat |
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